Birthday Caramel Chicken Food

VIETNAMESE COCONUT CARAMEL CHICKEN

Steps:

• Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.
• Stir, then put the chicken in SKIN SIDE DOWN.
• Adjust the heat so it is simmering energetically. Not rapidly, not a slow simmer (I use medium high heat on a weak stove, medium on a strong stove).
• After 25 minutes, turn the chicken.
• After another 25 minutes, the fat should separate from the sauce and turn a pale brown (see video).
• Turn chicken so the skin side is down. Move it around so the sauce doesn't catch on the bottom of the skillet and to brown the skin.
• Once sauce and skin is brown, remove from heat.
• Place chicken on serving plates, spoon over some sauce (don't need much, chicken is infused with flavour + sauce is strong).
• Garnish with shallots and chilli, if using. Serve with rice.

CHEF JOHN'S CARAMEL CHICKEN

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.

CARAMEL CHICKEN WITH PICKLED CUCUMBER AND ONION

Steps:

• In medium glass or plastic bowl, mix cider vinegar, granulated sugar, pepper flakes, salt and pepper until sugar is dissolved. Cut cucumber in half lengthwise; remove seeds with spoon. Cut each half crosswise into 1/4-inch slices. Add cucumber and onion to bowl; toss to coat. Set aside; stir occasionally.
• In small bowl, mix brown sugar, broth, rice vinegar and soy sauce until sugar is almost dissolved; set aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, gingerroot and garlic; cook about 5 minutes, stirring occasionally, until chicken is lightly browned.
• Add broth mixture to skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 20 to 25 minutes or until chicken is golden brown and sauce is thickened and reduced by half.
• Serve chicken and sauce over rice. Top with pickled cucumber and onion; sprinkle with sesame seed.

CARAMELIZED GARLIC CHICKEN

Steps:

• Heat oven to 500°F. Line shallow baking pan with foil; spray foil with cooking spray.
• In 8-inch nonstick skillet, cook garlic in oil over medium-low heat 3 to 4 minutes, stirring occasionally, until garlic begins to soften. Remove from heat. Stir in brown sugar until well mixed.
• Place chicken in pan. Spread garlic mixture evenly over chicken.
• Bake 10 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

SPICY CARAMEL CHICKEN

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.