Caramel Coriander Chicken
Elevate your weeknight dinners with this tantalizing Caramel Coriander Chicken recipe, a perfect fusion of sweet, savory, and aromatic flavors. Juicy, bone-in chicken thighs are seasoned with warm ground coriander, seared to golden perfection, and then simmered in a luscious caramel sauce infused with garlic, soy sauce, and a touch of fish sauce for depth. The rich, glossy sauce clings to the crispy skin and tender meat, creating a mouthwatering balance of flavors. Served over fragrant jasmine rice and topped with fresh cilantro, this dish is a showstopper that’s deceptively easy to make in just under an hour. Perfect for dinner parties or a comforting family meal, this recipe will have everyone asking for seconds! Keywords: Caramel Coriander Chicken, crispy chicken thighs, caramel sauce chicken, easy chicken dinner, Asian-inspired chicken recipe.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Ground coriander
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 0.25 cup Granulated sugar
- 3 tablespoons Water
- 3 cloves Minced garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 0.25 cup Fresh cilantro leaves
- 4 cups Cooked jasmine rice (for serving)
Instructions
Pat the chicken thighs dry with paper towels and season them with ground coriander, salt, and black pepper on both sides.
Heat a large skillet over medium heat and add the vegetable oil. Once the oil is hot, place the chicken thighs skin-side down and cook for 7-8 minutes until the skin is golden and crispy. Flip and cook for another 5 minutes on the other side. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low. Add the sugar and water and stir gently until dissolved. Let the mixture simmer until it turns a deep amber caramel color, about 5-6 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant. Carefully add the soy sauce and fish sauce (be cautious as the liquid might splatter). Stir until combined.
Return the chicken thighs to the skillet, skin-side up. Spoon the caramel sauce over the chicken and reduce the heat to low. Cover the skillet and let the chicken simmer for 15-20 minutes, basting occasionally with the sauce.
Once the chicken is fully cooked (internal temperature of 165°F or 74°C), remove it from the skillet and let it rest for 5 minutes.
Serve the chicken over a bed of jasmine rice, drizzled with extra caramel sauce from the skillet. Garnish with fresh cilantro leaves for a burst of flavor and color.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 12.8 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 423 mg | 9% | |
*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.
