ASIAN CARAMELIZED CHICKEN

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Asian Caramelized Chicken image

This chicken in a sticky glaze is a new family favourite but I'd serve it to guests as well. Boneless skinless chicken thighs stay tender and moist and chopped peanuts make an attractive garnish.

Provided by Cookin-jo

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon butter
1 tablespoon vegetable oil
1 1/2 lbs boneless skinless chicken thighs
3/4 cup water
1/3 cup sugar
2 tablespoons shallots or 2 tablespoons sweet onions, finely chopped
2 tablespoons oyster sauce
2 tablespoons white vinegar
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon garlic, minced (or more to your taste)
1 teaspoon soy sauce
1/2 star anise (optional)
1/3 cup roasted peanuts, chopped
2 tablespoons cilantro, chopped (optional)

Steps:

  • Heat butter and oil in a large frying pan over medium heat.
  • Open chicken thighs to lie flat in the pan and brown on both sides, in batches if necessary. Set chicken aside.
  • Remove all but 1 Tbsp of fat from the pan, then add remaining ingredients except peanuts and cilantro.
  • Stir and simmer until the sauce becomes thickened and syrupy, about 15 minutes. Taste carefully (it's very hot!) and add more garlic and vinegar if necessary to your taste.
  • Return the chicken to the pan, coat with syrup and cook until chicken is cooked through. If the glaze becomes too thick add a small amount of water and stir. Remove star anise if using.
  • Garnish with chopped peanuts and cilantro if you like and serve.

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