CARAMEL CHICKEN
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
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
CARAMEL CHICKEN
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
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.
ASIAN CARAMEL CHICKEN THIGHS
Asian-style glazed chicken thighs great over jasmine rice.
Provided by MelanieDawn
Categories World Cuisine Recipes Asian
Time 36m
Yield 4
Number Of Ingredients 9
Steps:
- Mix brown sugar, water, fish sauce, green onion, jalapeno pepper, soy sauce, and garlic together in a bowl.
- Heat olive oil in a skillet over high heat. Add chicken and brown on all sides, about 3 minutes per side.
- Pour 1/3 brown sugar mixture into the skillet. Cook on high heat until thickened and caramelized but not blackened, about 5 minutes. Add remaining mixture; simmer until chicken is no longer pink in the center and the juices run clear, about 5 to 7 minutes more. Remove from heat, cover, and let sit to thicken further, about 5 minutes.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 42.3 g, Cholesterol 140.1 mg, Fat 18.5 g, Fiber 0.3 g, Protein 39.6 g, SaturatedFat 4.8 g, Sodium 1677 mg, Sugar 41.1 g
ASIAN GLAZED CHICKEN THIGHS
Slightly spicy, but the sweetness tames the heat. Serve with rice.
Provided by Essanaye
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
- Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g
CARAMEL CHICKEN THIGHS MEKONG-STYLE RECIPE - (4.5/5)
Provided by raffterman
Number Of Ingredients 11
Steps:
- Place the chicken in a bowl with the oil, fish sauce, onion, garlic and pepper. Toss to combine. Heat large frying pan over medium high heat. Add chicken pieces and brown. Add soy sauce. Cover pan, reduce the heat to low and cook for 15 minutes, stirring occasionally. Increase the heat to med-high, add palm sugar, water and lime juice. Cook uncovered for 3 - 4 minutes, or until the sauce is rich and syrupy and chicken is cooked through. Garnish with lime wedges and coriander, and serve
VIETNAMESE CARAMEL CHICKEN
Asian-style chicken with steamed rice.
Provided by Dan Wentzel
Categories World Cuisine Recipes Asian Vietnamese
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
- Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
- Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
- Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.
Nutrition Facts : Calories 463.8 calories, Carbohydrate 6.7 g, Cholesterol 141.4 mg, Fat 30.4 g, Fiber 0.2 g, Protein 38.7 g, SaturatedFat 7.7 g, Sodium 675.6 mg, Sugar 5.6 g
VIETNAMESE-STYLE CARAMEL CHICKEN WITH BROCCOLI
This Recipe came from"Cooks Illustrated" May/June 2015. The saltiness of fish sauce can vary; we reccommend Tiparos. When taking the temperature of the caramel in step 2, tilt the pan and move the thermometer back and forth to equalize hot and cool spots; also make sure to have hot wter at the ready. This dish is intensely seasoned, so servi ti with plenty of steamed white rice.
Provided by Party of four
Categories Asian
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- combine baking soda and 1 1/4 cups cold water in large bowl. Add chicken and toss to coat. Let stand at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
- Meanwhile, combine sugar and 3 tablespoons water in small saucepan. Bring to boil over medium-high heat and cook, without stirring, until mixture begins to turn golden, 4 to 6 minutes. Reduce heat to medium-low and continue to cook, gently swirling saucepan, until sugar turns color of molasses and registers between 390 and 400 degrees, 4 to 6 minutes longer. (Caramel will produce some smoke during the last 1 to 2 minutes of cooking.) Immediately remove saucepan from heat and carefully pour in 3/4 cup hot water (mixture will bubble and steam vigorously). When bubbling has subsided, return saucepan to medium heat and stir to dissolve caramel.
- Transfer caramel to 12-inch skillet and stir in fish sauce and ginger. Add chicken and bring to simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until chicken is forktender and registers 205 degrees, 30 -40 minutes, flipping chicken halfway through simmering. Transfer chicken to serving dish and cover to keep warm.
- Bring 1 inch water to boil in Dutch oven. Lower insert or steamer basket with broccoli into pot so it rests above water; cover and simmer until broccoli is just tender, 4.5 to 5 minutes. Transfer broccoli to serving dish with chicken.
- While broccoli cooks, bring sauce to boil over medium-high heat and cook until reduced to 1 1/4 cups, 3 to 5 minutes. Whisk cornstarch and 1 tablespoon water together in small bowl, then whisk into sauce; simmer until slightly thickened, about 1 minute. Stir in pepper. Pour 1/4 cup sauce over chicken and broccoli. Sprinkle with cilantro and serve, passing remaining sauce separately.
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