Asian Caramelized Chicken Recipes

CARAMEL CHICKEN

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.

VIETNAMESE CARAMEL CHICKEN

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.

CARAMEL CHICKEN

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.

VIETNAMESE-STYLE CARAMELIZED CHICKEN

Steps:

• Heat the vegetable oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Season the chicken thighs with salt and pepper and add to the skillet; cook until browned, about 4 minutes per side. Remove to a plate.
• Remove and discard 3 tablespoons rendered fat from the skillet; reduce the heat to medium. Add the garlic, shallot and ginger and cook until softened, 2 to 3 minutes. Add the coconut water, fish sauce and brown sugar and stir until the sugar is melted. Bring to a simmer and cook until the sauce thickens (the bubbles will begin to slow as it thickens), 4 to 5 minutes.
• Return the chicken and any collected juices to the skillet and stir to coat the chicken. Cook, reducing the heat if the sauce starts thickening too much, until the chicken is cooked through, 5 to 6 minutes. Remove from the heat and stir in the jalapeños. Serve the chicken over the rice and top with cilantro leaves.

ASIAN CARAMELIZED CHICKEN

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.

ASIAN CARAMEL CHICKEN THIGHS

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.