Caramelized chicken
Votes: 3
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Crispy Asian-style caramelized chicken is a dish everyone will love. It's as delicious as you'd get in a top Asian restaurant, yet surprisingly easy to prepare. It's made with skin-on chicken thighs. Pan-fry them, then coat them with caramel sauce and finish cooking in the oven. Don't let the caramel fool you; its sweetness is perfectly balanced by fish and soy sauce, rice vinegar, ginger, and garlic. After baking, the chicken develops a luscious, glossy, sweet-spicy crust. Serve with cooked rice and generously drizzle with the sauce from the pan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 chicken thighs with skin and bones
- 2 tablespoons unsalted butter
- 0.5 cup dark brown sugar
- 8 cloves garlic, crushed
- 2.5 cm ginger root, finely chopped
- 1/3 tbsp. rice vinegar
- 1/4 cup fish sauce
- 1/4 cup lightly salted soy sauce
- 1 tbsp coconut or vegetable oil
- White rice, for serving
We recommend
Recipes with similar ingredients: chicken thighs, fish sauce, rice vinegar, ginger root, brown sugar, garlic
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a small saucepan, melt the butter over medium-high heat. Add the brown sugar and cook, stirring constantly, until melted, 2-3 minutes. Add the garlic and ginger and cook, stirring constantly, for another 1-2 minutes. Add the vinegar, fish sauce, and soy sauce. Bring to a gentle simmer and simmer for about 5 minutes. Remove from heat.
- Pat the chicken dry thoroughly with paper towels. Season both sides with salt and black pepper.
- Heat a large oven-safe skillet over high heat until very hot. Add the vegetable oil. Place the chicken in the skillet, skin-side down, and let it brown, without turning, for about 4 minutes. Transfer the chicken to a plate and increase the heat to medium-high. Add the caramel mixture and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Return the chicken to the pan, skin-side up. Transfer the pan to the oven and bake, basting the chicken with the sauce halfway through, until cooked through, about 20 minutes. For a crispier crust, place the chicken under the broiler and broil for about 2 minutes. Serve the chicken over white rice with the sauce.
Author of the recipe - Katie Lee is an American food writer and television food critic.
Categories:
recipe / Main courses / Bird / Asian cuisine
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