Put the chicken thighs in a large bowl. Pour in the oil, then scatter over the turmeric, chilli powder, garlic and half of the fish sauce. Season, then mix well with your hands. Marinate in the fridge for 1 hr if you have time.

Heat the oven to 200C/180C fan/gas 6. Put a large frying pan on a high heat. Once the pan is very hot, lower the chicken in, skin-side down. Cook for 6-7 mins until golden and starting to char. Flip and cook on the other side for a few minutes, then transfer to a tray and put in the oven for 15-20 mins.

Meanwhile, put the caster sugar in a medium saucepan on a low heat, gently swirling the pan to melt around the edges. Once it’s a deep amber colour, toss in the sliced chillies, lemongrass and ginger, stirring well, then take off the heat and pour in the lime juice and remaining fish sauce. Return to the heat to melt any hardened sugar.

Once the chicken is cooked, pour any cooking juices into the dressing. Arrange the chicken on a platter, spoon over the dressing and scatter over the spring onions, lime zest and mint leaves and serve with cooked Jasmine rice.