Asian Caramelized Soy Chicken

1 tbsp butter
1 tbsp vegetable oil
1-1/2 lb. (750g) skinless, boneless chicken thighs (12 to 14 pieces)
3/4 cup water
1/3 cup granulated sugar
2 tbsp finely diced shallots
2 tbsp oyster sauce
2 tbsp white vinegar
1 tbsp fish sauce
1 tbsp lime juice
1 tsp minced garlic
1 tsp soy sauce
1 star anise
1/3 cup chopped roasted peanuts to garnish
Chopped cilantro to garnish

1. Heat the butter and oil in a large frypan on medium-high heat. Lay the chicken thighs (opened flat) in the pan (you may need to work in batches, adding more oil if necessary) and brown both sides.

2. Remove the chicken to a dish or bowl.

3. Add the water,sugar, shallots, oyster sauce, vinegar, fish sauce, lime juice, garlic, soy sauce ad star anise to the frypan. Stir and cook until the mixture is thickened and syrupy (the consistency of honey). Taste (carefully, since the sugar is hot) to adjust flavours with more garlic and vinegar, if necessary. If you over-reduce and the mixture seems too thick, simply stir in a few spoonfuls of water.

4. Return the chicken to the pan, turning to coat. Cook until sauce adheres to chicken and chicken is cooked through (5 min.)

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