Spicy Caramel Chicken

Name: Spicy Caramel Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4
Cuisine: american
Ingredients: 0.75 cup light brown sugar; 0.33333334326744 cup rice vinegar; 0.33333334326744 cup fish sauce; 4 cloves finely minced garlic; 2 tablespoons finely grated fresh ginger; 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; 0.5 cup sliced, seeded jalapeno peppers; 0.5 cup sliced, seeded mild red chilies or bell peppers; 0.5 cup roasted peanuts; 0.5 cup chopped green onions, plus more for garnish; 0.25 cup chopped fresh cilantro leaves; 4 cups cooked white rice

4.70 (58)

⏱ 45 mins 🍽 Serves 4 🌶 american 🏷 Main course

This American dinner dish offers a bold combination of sweet and spicy flavours. Boneless chicken thighs are marinated and then cooked until deeply caramelised. They are combined with sliced jalapeños, mild red peppers, and peanuts in a rich sauce made from brown sugar, rice vinegar, fish sauce, and aromatics. The finished chicken is served over a bed of hot white rice and garnished with fresh herbs. It yields four generous servings.

Ingredients

0.75 cup light brown sugar
0.33333334326744 cup rice vinegar
0.33333334326744 cup fish sauce
4 cloves finely minced garlic
2 tablespoons finely grated fresh ginger
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
0.5 cup sliced, seeded jalapeno peppers
0.5 cup sliced, seeded mild red chilies or bell peppers
0.5 cup roasted peanuts
0.5 cup chopped green onions, plus more for garnish
0.25 cup chopped fresh cilantro leaves
4 cups cooked white rice

Method

Combine the light brown sugar, rice vinegar, fish sauce, minced garlic, grated ginger, hot pepper sauce, and soy sauce in a large bowl, whisking them together.
Put the chicken pieces into another bowl. Pour ¼ cup of the prepared sauce over the chicken and toss to coat it evenly. Allow this to sit for 15 minutes.
Warm the vegetable oil in a heavy skillet until it begins to smoke. Add the chicken in one layer and cook, stirring, until it caramelises and turns a deep brown colour, which should take 8 to 10 minutes. Lower the heat. Mix in the jalapeño peppers, red chilies, peanuts, and ½ cup of green onions, cooking for 1 minute. Pour in the rest of the brown sugar sauce and let it simmer for 1 to 2 minutes until hot.
Remove the skillet from the heat and stir in the chopped cilantro. Serve the chicken and sauce over portions of hot cooked white rice, adding extra chopped green onions on top.

Nutrition (per serving)

Calories1004 kcal

Fat48 g

Sugars43 g

Protein50 g

Sodium1934 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorJohn Mitzewich