Pei Wei Spicy Chicken Recipes

PEI WEI ASIAN DINER CARAMEL CHICKEN

Pei Wei Asian Diner Caramel Chicken image

This is a copycat recipe for Pei Wei Asian Diner's Caramel Chicken (Caramel chile sauce, pineapple, ginger, garlic, lemongrass, mint, rice sticks, Asian slaw of cucumbers, red bell peppers, carrots, cilantro, red onions, Fresno chile peppers, Vietnamese vinaigrette).

Provided by Member 610488

Categories Whole Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 26

Ingredients

1 cup sugar
1/4 cup water
3/4 cup reduced-sodium chicken broth
3 tablespoons fish sauce
2 tablespoons soy sauce
1 whole chicken, cut in 10 pieces (split the breasts)
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon vegetable oil (if needed)
4 tablespoons fresh ginger, chopped
2 tablespoons fresh garlic, chopped
1/2 large red onion, chopped
2 tablespoons jalapenos, chopped
1 English cucumber, sliced then julienned
1/2 red bell pepper, julienned lengthwise
1 carrot, cut diagonally
2 green onions, chopped
1/2 cup pineapple chunk
4 tablespoons of fresh mint, chopped
4 tablespoons fresh cilantro, chopped
4 tablespoons fresh basil, chopped
1/2 cup lime juice, plus wedges for serving
1/4 cup light brown sugar
2 tablespoons vietnamese fish sauce
1/2 teaspoon toasted sesame oil
4 teaspoons vegetable oil

Steps:

Preheat oven to 325 degrees F.
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.
Combine Vietnamese vinaigrette ingredients to a medium bowl and add cucumbers, red bell peppers and carrots. Marinate until ready to use.
Season the chicken pieces with the salt.
Heat the vegetable oil in a large dutch oven and brown the chicken pieces on all sides. Set aside.
In the same pan, (using the extra vegetable oil if needed) saute the ginger, garlic, red onion, and jalapeno over medium heat for 4-5 minutes until soft and fragrant.
Add the browned chicken pieces and the caramel sauce to the dutch oven, 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 (35-45 minutes). While chicken is cooking, assemble the green onion, pineapple chunks and the other herbs and set aside.
Just before serving, add in the green onions and pineapple chunks and stir well. Serve the chicken over your favorite rice or rice vermicelli.Top with portion of Vietnamese vinaigrette slaw.

Nutrition Facts : Calories 1196.5, Fat 68.9, SaturatedFat 17.3, Cholesterol 243.8, Sodium 3115.4, Carbohydrate 83.5, Fiber 2.8, Sugar 73.1, Protein 62.3

SPICY CARAMEL CHICKEN

Spicy Caramel Chicken image

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

Ingredients

2 tablespoons finely grated fresh ginger
4 cloves finely minced garlic
¾ cup light brown sugar
⅓ cup rice vinegar
⅓ cup fish sauce
2 teaspoons hot pepper sauce, or to taste
1 teaspoon soy sauce
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon vegetable oil
½ cup sliced, seeded jalapeno peppers
½ cup sliced, seeded mild red chilies or bell peppers
½ cup roasted peanuts
½ cup chopped green onions, plus more for garnish
¼ cup chopped fresh cilantro leaves
4 cups cooked white rice

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

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