Chef John's Caramel Chicken

Chef John's Caramel Chicken

225
Chef John 15516

"This stunning dish is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken."

Ingredients 40 m {{adjustedServings}} servings 615 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 615 kcal
  • 31%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 43 g
  • 86%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1967 mg
  • 79%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Heat oil over high heat in a skillet. Stir in chicken.
  3. 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.
  4. Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.
  5. Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.
  6. Garnish with cilantro and serve.
Tips & Tricks
Chef John’s Caramel Pork Belly

See how to make a sweet-and-spicy, Asian-inspired pork belly dish.

Chef John's Chicken and Rice

See how Chef John makes rich, deeply flavorful arroz con pollo.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 225

  1. 308 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
cdecee
4/30/2012

Just made this for dinner tonight. Delicious! I wasn't prepared to make it, so had to do some substitutions. (White onions for green onions, more soy sauce for the fish sauce) Even with the substitutions, this spicy dish was superb served over brown rice.

mysteryman
5/4/2012

Really good! I omitted the water after a first try because it's a lot easier to reduce the sauce. I like to use Thai chili sauce instead of Jalapenos because I always have it on hand, that way I can really slam it together if I get the urge.

Christina
5/14/2012

WOW, this is A-M-A-Z-I-N-G!!!! My thighs were pretty big, so I cut my pieces a bit smaller. The flavors here are perfect! This could not have been easier to make, but it really seems like you spent some time in the kitchen. Served this over jasmine rice. I will be making this over and over, which is not gonna be good for my waistline, lol...SOOOO GOOD, and definitly worthy of more than 5 stars~YUM! Thanks for sharing. :)