Best Caramel Chicken With Pickled Cucumber And Onion Recipes

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CARAMEL CHICKEN



Caramel Chicken image

Caramel chicken is an amazing 30-minute meal that you won't be able to get enough of! The chicken is glazed in the best sweet and tangy Asian sauce and is even picky eater-approved!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 9

5 boneless chicken thighs
2 Tablespoons vegetable oil
8 garlic cloves peeled
1/2 cup water
1/3 cup light brown sugar (packed)
1/4 cup rice vinegar
1/2 cup low sodium chicken broth
1/2 cup reduced sodium soy sauce
2 scallions thinly sliced for garnish

Steps:

  • In a large skillet heat oil over medium high heat. Season chicken with salt and cook until golden brown on each side until crisp and cooked through. Transfer to a plate and set aside.
  • Add garlic cloves to skillet until golden brown about 2 minutes. Transfer to the plate of chicken.
  • Return pot to medium high heat and carefully pour 1/2 cup of water scraping down the browned bits. Whisk in the brown sugar until dissolved. Then cook until mixture turns a deep amber color. About 4 minutes. Carefully add vinegar and stir to dissolve.
  • Add garlic, broth and soy sauce. Bring cooking liquid to a boil and whisk occasionally. This takes about 10 minutes. Be patient. The sauce will thicken and glaze the chicken beautifully.
  • Once glaze is ready, turn heat to medium low and return chicken to pan until heated through. Serve over rice and garnish with scallions or green onions if desired.

Nutrition Facts : Calories 422 kcal, Carbohydrate 23 g, Protein 51 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 145 mg, Sodium 821 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

CHEF JOHN'S CARAMEL CHICKEN



Chef John's Caramel Chicken image

This stunning dish is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 13

¾ cup dark brown sugar
⅓ cup cold water
⅓ cup fish sauce
⅓ cup rice vinegar
1 tablespoon soy sauce
4 cloves garlic, crushed
1 tablespoon fresh grated ginger
1 teaspoon vegetable oil
8 boneless, skinless chicken thighs, quartered
½ cup roasted peanuts
2 fresh jalapeno peppers, seeded and sliced
1 bunch green onions, chopped
fresh cilantro sprigs, for garnish

Steps:

  • Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside.
  • Heat oil over high heat in a skillet. Stir in chicken.
  • Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes.
  • Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.
  • Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.
  • Garnish with cilantro and serve.

Nutrition Facts : Calories 615 calories, Carbohydrate 37.9 g, Cholesterol 129.4 mg, Fat 33.2 g, Fiber 3.6 g, Protein 43 g, SaturatedFat 7.8 g, Sodium 1966.7 mg, Sugar 29.6 g

SPICY CARAMEL CHICKEN



Spicy Caramel Chicken image

This is an updated version of one of my earliest and most popular recipes. This chicken is fast, easy, delicious and historically significant!

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 49m

Yield 4

Number Of Ingredients 15

2 tablespoons finely grated fresh ginger
4 cloves finely minced garlic
¾ cup light brown sugar
⅓ cup rice vinegar
⅓ cup fish sauce
2 teaspoons hot pepper sauce, or to taste
1 teaspoon soy sauce
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon vegetable oil
½ cup sliced, seeded jalapeno peppers
½ cup sliced, seeded mild red chilies or bell peppers
½ cup roasted peanuts
½ cup chopped green onions, plus more for garnish
¼ cup chopped fresh cilantro leaves
4 cups cooked white rice

Steps:

  • Whisk grated ginger, garlic, brown sugar, rice vinegar, fish sauce, hot sauce, and soy sauce together in a large bowl.
  • Place chicken chunks in a bowl. Pour 1/4 cup of the prepared sauce onto chicken chunks; mix until all chicken pieces are coated. Set aside 15 minutes.
  • Heat vegetable oil in a heavy skillet over high heat. As soon as oil starts to smoke, place chicken chunks in a single layer in the pan. Cook and stir until chicken pieces start to caramelize and turn deep brown, 8 to 10 minutes. Reduce heat to medium. Stir in sliced jalapeno and red peppers, peanuts, and green onions. Cook and stir one minute. Pour in remainder of sauce. Simmer until heated through, 1 or 2 minutes. Remove from heat.
  • Stir in cilantro. Serve over hot cooked rice and top with chopped green onions.

Nutrition Facts : Calories 1003.9 calories, Carbohydrate 93.6 g, Cholesterol 190.7 mg, Fat 47.7 g, Fiber 3.2 g, Protein 49.7 g, SaturatedFat 11.8 g, Sodium 1934.2 mg, Sugar 42.8 g

CARAMEL CHICKEN



Caramel Chicken image

Provided by Katie Lee Biegel

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1/2 cup dark brown sugar
8 cloves garlic, finely minced
One 2-inch piece ginger, finely minced
1/3 cup rice vinegar
1/4 cup fish sauce
1/4 cup low-sodium soy sauce
8 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon coconut or vegetable oil
White rice, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
  • Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
  • Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.

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