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
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
CHEF JOHN'S CARAMEL CHICKEN
This stunning dish is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 615 calories, Carbohydrate 37.9 g, Cholesterol 129.4 mg, Fat 33.2 g, Fiber 3.6 g, Protein 43 g, SaturatedFat 7.8 g, Sodium 1966.7 mg, Sugar 29.6 g
CARAMEL CHICKEN
Quick and easy dinner recipe packed with flavor!
Provided by cookingi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 5
Number Of Ingredients 11
Steps:
- Whisk dark brown sugar, rice vinegar, water, fish sauce, soy sauce, garlic, ginger, and crushed red pepper together in a bowl until sugar is completely dissolved.
- Heat oil in a skillet over high heat. Add chicken; cook until skin is golden brown, about 5 minutes. Pour in 1/2 cup of the brown sugar mixture. Cook and stir until sauce is thickened, about 5 minutes more.
- Pour in remaining sauce; cook until the juices run clear, 10 to 12 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Top with green onions.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 35.4 g, Cholesterol 70.3 mg, Fat 9.2 g, Fiber 0.6 g, Protein 20.7 g, SaturatedFat 2.4 g, Sodium 1425 mg, Sugar 33 g
CARAMELIZED BAKED CHICKEN
Roast chicken pieces with sticky, sweet and tangy coating.
Provided by Sandy
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
- Bake in preheated oven for one hour, or until sauce is caramelized.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 49.6 g, Cholesterol 47.6 mg, Fat 15.6 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 3.7 g, Sodium 1307.2 mg, Sugar 47.9 g
SPICY CARAMEL CHICKEN
This is an updated version of one of my earliest and most popular recipes. This chicken is fast, easy, delicious and historically significant!
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 49m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1003.9 calories, Carbohydrate 93.6 g, Cholesterol 190.7 mg, Fat 47.7 g, Fiber 3.2 g, Protein 49.7 g, SaturatedFat 11.8 g, Sodium 1934.2 mg, Sugar 42.8 g
VIETNAMESE-STYLE CARAMELIZED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 500, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 208 milligrams, Sodium 1498 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 43 grams, Sugar 17 grams
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.
CARAMEL CHICKEN
Delicious caramelized glaze makes this chicken a spectacular, variation of a traditional Asian recipe.
Provided by Creole cookin
Categories < 30 Mins
Time 30m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Coat chicken with vegetable oil.
- Saute chicken in a non-stick pan.
- Reduce heat, remove chicken.
- Saute garlic and onion.
- Return chicken, add soy sauce.
- Reduce heat cook for 10 minutes.
- Increase heat to high, add sugar cook uncovered 3-4 minutes.
- Add fish sauce.
- Serve over steamed rice.
Nutrition Facts : Calories 828.3, Fat 33.7, SaturatedFat 8.6, Cholesterol 185.6, Sodium 5052.1, Carbohydrate 63.4, Fiber 1.1, Sugar 57.2, Protein 66.8
CARAMEL CHICKEN
Found this wonderful Vietnamese recipe in a supermarket leaflet and adapted it to my liking. Everyone I share it with is crazy about it and it has ended up on the lunch menu at the hotel where I work! If you've never used fish sauce before, go for it. It may smell like dirty socks, but it is essential to this dish, do not delete or substitute. If you don't want to bother with all the herbs, just use cilantro, it's still great. Let me know how you like it!
Provided by Chef Smith
Categories Whole Chicken
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 325 degrees. Combine sugar and water in a high sided sauce pot. Bring to boil and simmer until the sugar turns a dark caramel color, but not burnt. Do not stir the sugar while cooking or it may crystallize. Add the chicken broth (the broth will boil quickly and spatter because of the hot sugar so be careful. This is the reason for the high sided pan). Stir in the broth and continue stirring over low heat until the sugar dissolves, then add the fish sauce and soy sauce. Set aside.
- Season the chicken pieces with the salt. Heat the vegetable oil in a large skillet and brown the chicken pieces on all sides. In the same pan, (using the extra vegetable oil if needed) sauté the ginger, garlic, onion and jalapeno over medium heat for a couple minutes until soft and fragrant. Add the browned chicken pieces and the caramel sauce, turning the chicken in the caramel broth to coat all sides. Arrange the chicken in the pan so it is all submerged in the sauce as much as possible and bring the pot to a boil. Cover the pot, put in the oven and braise until done, about 35-45 minutes.
- While chicken is cooking, combine the green onion and the other herbs and set aside.
- Serve the chicken over your favorite rice, with the herbs sprinkled on top. I like jasmine rice.
Nutrition Facts : Calories 821.1, Fat 45.3, SaturatedFat 11.3, Cholesterol 172.5, Sodium 2306.7, Carbohydrate 57.2, Fiber 1.3, Sugar 51.9, Protein 46.3
EASY CARAMELIZED GARLIC CHICKEN
This is the best chicken I have ever made or eaten in my life. It is the perfect combination of sweet and savory, and is great for a quick, yet still fancy, meal.
Provided by MizEmerilLagasse
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle the salt and pepper onto the chicken.
- In a medium to large sized skillet (I like cast iron) heat the oil over medium-high heat until almost smoking.
- Add the chicken breasts and garlic to the pan and brown the first side of chicken, about 5 minutes.
- Flip the chicken and brown the other side, about 3 minutes.
- Remove the chicken from the pan and add the brown sugar to the pan.
- Allow the sugar to melt about half way and add the cream.
- Bring to a bubble and add chicken back to pan
- Simmer for 3-5 minutes and serve over butter egg noodles or rice.
- Enjoy!
CHICKEN IN CARAMEL SAUCE
This is a yummy asian recipe that my aunt, who is vietamese, gave to me.She knew that I always love her food.The ingredients are long,but it doesn't take long to make.The fish sauce can be found at most grocery stores by the asian food aisle.
Provided by beckerd
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the brown sugar,water,fish sauce, rice vinegar,garlic,soy sauce,ginger,black pepper,and chiles in a small bowl.
- Mix well.Set aside.
- Heat the oil in a large pot over high heat.
- Add the shallot and saute until brown,about 5 minutes.
- Add the chicken and saute about 5 minutes or until slightly browned.
- Add the sauce mixture and bring to a boil.
- Turn the heat down to medium.
- Cook until liquid is reduced by half,about 12 minutes,stirring occasionaly.
- Serve chicken over steamed white rice.
- Garnish with sprigs of cilantro.
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