Caramel Chicken
Indulge in the irresistible flavors of Caramel Chicken, a savory-sweet dish that strikes the perfect balance of bold and comforting. Tender, bite-sized chicken thighs are coated in a glossy, amber caramel sauce infused with soy sauce, fish sauce, rice vinegar, and a touch of chili flakes for a subtle kick. Freshly minced garlic and ginger elevate the aroma, while an optional garnish of scallions and sesame seeds adds a delightful finishing touch. This quick and easy recipe, ready in just 40 minutes, transforms simple ingredients into a culinary masterpiece perfect for busy weeknights or an impressive dinner. Serve it over fluffy white rice to soak up every drop of the luscious sauce.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons vegetable oil
- 1 cup granulated sugar
- 0.25 cup water
- 0.25 cup low-sodium soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 0.5 teaspoon red chili flakes
- 3 scallions, sliced (optional for garnish)
- 1 teaspoon sesame seeds (optional for garnish)
- 4 cups cooked white rice (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat.
In a small saucepan, combine granulated sugar and 1/4 cup of water. Cook over medium heat without stirring until the sugar dissolves and begins to caramelize into a deep amber color. This will take about 5-7 minutes. Be careful not to let it burn.
Once the caramel has formed, quickly stir in the soy sauce, fish sauce, and rice vinegar. Be cautious, as the mixture will bubble vigorously. Remove from heat and set aside.
Add the minced garlic and ginger to the heated skillet with the oil. Sauté for 1 minute until fragrant.
Add the chicken pieces to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
Pour the caramel sauce over the cooked chicken. Stir to coat the chicken evenly in the sauce.
Lower the heat and let the chicken simmer in the sauce for 5-7 minutes, allowing it to thicken and coat the chicken well. Sprinkle in the red chili flakes and stir to combine.
Transfer the caramel chicken to a serving dish. Garnish with sliced scallions and sesame seeds, if desired.
Serve hot over a bed of cooked white rice.
Nutrition Facts
Calories |
3747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 5113 mg | 222% | |
| Total Carbohydrate | 484.6 g | 176% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 203.2 g | ||
| Protein | 214.7 g | 429% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 274 mg | 21% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2221 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
