-
-
My review
Chef John's Caramel Chicken
Chef John
"This stunning dish is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 615 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 615 calories; 33.2 g fat; 37.9 g carbohydrates; 43 g protein; 129 mg cholesterol; 1967 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 321430 Ratings
-
-
-
-
-
Most helpful positive review
4/30/2012
Just made this for dinner tonight. Delicious! I wasn't prepared to make it, so had to do some substitutions. (White onions for green onions, more soy sauce for the fish sauce) Even with the ...
Most helpful critical review
7/8/2012
(I thought) I followed the recipe exactly and it took an hour for the sauce to reduce! We eventually ate and everyone loved it (or maybe everyone was just starving). I will try it again and om...
Most helpful
Most positive
Least positive
Newest
4/30/2012
Just made this for dinner tonight. Delicious! I wasn't prepared to make it, so had to do some substitutions. (White onions for green onions, more soy sauce for the fish sauce) Even with the ...
5/4/2012
Really good! I omitted the water after a first try because it's a lot easier to reduce the sauce. I like to use Thai chili sauce instead of Jalapenos because I always have it on hand, that way I...
5/14/2012
WOW, this is A-M-A-Z-I-N-G!!!! My thighs were pretty big, so I cut my pieces a bit smaller. The flavors here are perfect! This could not have been easier to make, but it really seems like you sp...
9/18/2013
Chef John, I'd like to meet you some day and give you a big ol' hug! I love the way you cook. I made this for my boys and everyone was amazed by how good it was. And for such a simple dish, i...
10/19/2012
This recipe was absolutely fantastic! Make sure you watch the video before making it because it's got some crucial things in it.
6/10/2012
This was so good. I really can't say enough good things about it. Only made 3 changes, I used oyster sauce instead of fish (just what I had) no cilantro no one likes it, and no jalapeno (didn't...
10/19/2012
4 1/2 Stars- but I'll round up! Seriously one of the best Asian Chicken recipes I've ever made. The chicken was a perfect combination of sweet and spicy, the 1/2 star I took off was because I fo...
7/8/2012
(I thought) I followed the recipe exactly and it took an hour for the sauce to reduce! We eventually ate and everyone loved it (or maybe everyone was just starving). I will try it again and om...
11/4/2012
I am ONLY reviewing the sauce because I went in a different direction with my chicken. I used rotisserie chicken thighs and French cut green beans and almonds. I made the sauce exactly as writte...