Caramelised Chilli Chicken Recipes

SIMPLE CHILLI CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Cut the chicken into thin strips then coat in the egg wash and flour.
• Shallow fry for a few minutes on each side, until golden brown.
• Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
• In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
• Add back in the chicken and peppers and stir well in the sauce.
• Serve with rice.
• Enjoy!

CARAMELISED CHILLI CHICKEN

Steps:

• Preheat oven to 225°C.
• Cut chicken into 8 pieces (2 drumsticks, 2 thighes and 2 half breasts [cut the breasts in half again to give you your 8 pieces - one portion will have wings, remove if you don't want them there] or buy a precut chicken.
• Mix together in a large bowl all ingredients except the chicken pieces and mix well to combine and then put the chicken pieces in and coat them well in the marinade.
• Line a shallow sided tray with baking paper and place the chicken pieces on the tray in a single layer.
• Spoon any remaining marinade over the chicken pieces.
• Place in pre-heated oven and bake until well browned and juices run clear (estimate 35 to 45 minutes, depending on size of chicken pieces).
• Serve with rice and steamed vegetables.

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.

CARAMELIZED BAKED CHICKEN

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.

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.

CHILLI CHICKEN - CHINESE STYLE

Steps:

• Make a batter with the'Marinade' ingredients.
• Put chicken pieces into it and mix well.
• Set aside for 1/2 hour.
• Heat oil, about 2 inches deep, in a wok/frypan.
• Fry chicken pieces, in batches of 6-8 pieces, till cooked through (approx 7-8 mins for each batch).
• Drain fried chicken on a paper towel.
• When all the chicken pieces are fried, remove oil from the pan, letting about 2 tablespoons remain in it.
• In a small bowl mix together cornstarch and water.
• Put back the wok on fire and heat the 2 tblsps of oil.
• Add green chillies, garlic, green pepper and shallot and stir fry for 30 secsonds.
• Pour in soya sauce and vinegar; give it two three quick whisks and immediately add the cornstarch-water mixture.
• The sauce will thicken; if you find it too thick, add some more water.
• When the bubbles appear, add the fried chicken pieces.
• Add salt and a pinch of MSG (if using).
• Stir fry chicken for 2 minutes and remove from fire.
• Serve hot with chinese fried rice/plain rice or noodles.

CHILE JAM CHICKEN WITH CARAMELIZED SWEET POTATOES AND PEACHES

Steps:

• To make the Caramelized Sweet Potatoes and Peaches:
• Preheat the oven to 450°F.
• In a small bowl, whisk the coconut oil, syrup, cinnamon, and salt. Put the potato and peaches in 2 separate bowls. Pour three quarters of the syrup mixture over the sweet potato and one-quarter over the peaches and toss. Spread the potato in an even layer in a large baking dish and roast for 10 minutes. Toss the potato and roast for 5 minutes more. Add the onion and roast for 15 minutes. Toss the potato and onion, add the peaches in an even layer, and roast 10 minutes, or until the potato and onion are fork tender and the peaches have caramelized.
• To make the chicken:
• Pat the chicken dry and season both sides liberally with salt and pepper. Heat the oil in a large skillet over medium-high heat and arrange the chicken thighs inside (cast iron works really well to get a nice crispy crust). Brown the chicken on one side, giving the chicken time to unstick itself from the pan surface and form a good, crispy coating, about 10 minutes (you can give it some help with your tongs or spatula if needed). Flip the chicken thighs and brown for 6 to 10 minutes, or until you can insert a knife to the bone and no red liquid emerges.
• Lower heat to medium-low and spoon a quarter of the chile jam over each thigh. Melt the jam over the chicken and on all sides, using tongs to flip and swirl the thighs in the pan. Cook for 1 to 2 minutes to allow the jam to form a glaze. Remove the thighs to a serving plate and spoon the glaze on top. Scrape up any bits sticking to the bottom of the pan-these will be the crispiest and the first to go!
• Just before serving, squeeze fresh lemon juice over the chicken to brighten its flavors and heighten the sweetness and spice. Serve with Caramelized Sweet Potatoes and Peaches.