*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is absolutely delicious and very easy to make. I made sure to use a cast iron skillet as I don't think the flavor would be quite there with a non-stick or thin pan. Used red peppers in mine as the other are not readily available to me. Boyfriend loved it. Recommend to watch the video, to make sure you really "stay brave" and properly get the chicken caramelized :) - Will make this again and again! Thank you Chef John!
Delish! Yum! I left out the chili peppers (had to be careful for the other eater in my house) and the cilantro (didn't have it on hand) but otherwise I followed the recipe. I used a packet of boneless skinless chicken thighs from Costco which came to a pound so I cut the recipe in half. It was wonderful. I've made the original Caramel Chicken before so I knew this would be great. I highly recommend watching all of Chef John's videos if you are making something for the first time! Thanks Chef!
This is delicious. I've made it several times now for guests and they've all raved about it, and it's my boyfriend's favorite dish that I make for him. I follow the recipe without any changes, however I do find that I have to cook it for quite a bit longer than 8-10 minutes for the chicken to begin to caramelize.
This is great didn't change anything and saw where others suggested to let the chicken cook the 8-10 minutes to get the caramel type coating. So just watch your temp and it will make a nice coating on the chicken.
This recipe has flavor! Often times when I come across recipes for stir fry types they are really bland. My spouse and I enjoy a lot of flavor and heat! My changes - I used 4 jalapenos instead of 2. Also I didn't have cilantro or green onions on hand so I used what I had which was a yellow onion. Totally worked! The next time I make it I will double the marinade so that we have more to add to rice for leftovers. Also I see others recommend using cast iron - I didn't but now I see why they suggested it. Yes use cast iron if you have it.
Wow. I made this exactly as directed and it knocked my socks off. This will definitely be on my favorite list - just right spicy, full of flavor, beautiful to look at. My 12 year old granddaughter was with us for dinner and she declared that this was going to be her new favorite for her birthday dinner. The trick really is letting the chicken get really really brown. You might think it is getting overdone, but don't be afraid - it will turn out so well
This is so incredibly tasty, and not super time consuming. I had also tried Chef John's older version of Caramel Chicken and loved it, but I think this one somehow absorbed the sweet and spicy flavors even better. Great!!!
All the flavors are there but the saltiness overpowered everything and spoiled the dish.The only change I made was to cut back the heat. I used less hot sauce and substituted red peppers for the hot ones. The chicken was well caramalized and very tasty at that point.
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