Heat the sugar and 60 ml of the
water in a saucepan until the sugar starts
to caramelise. Add the chillies, ginger
and remaining water and stir continuously
to prevent it burning. Add the fish sauce
and lime juice and simmer for 1 minute
while stirring continuously. Keep the sauce
Transfer the chicken halves to two plates
and drizzle with the sauce. Serve with lime
wedges, a green salad and rice noodles.
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