Asian Caramelized Chicken Recipes

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VIETNAMESE COCONUT CARAMEL CHICKEN



Vietnamese Coconut Caramel Chicken image

The chicken version of the wildly popular Vietnamese Caramel Pork! It's saucier and made with coconut milk so it has a gorgeous coconut fragrance. It's sweet with savoury undertones, looks thoroughly unimpressive while cooking but then magically transforms in the last 5 minutes. Recipe VIDEO below.

Provided by Nagi

Categories     Main

Time 1h

Number Of Ingredients 11

4 large / 5 small chicken thighs (, bone in skin on (Note 1))
1/2 cup / 80 g brown sugar (, loosely packed)
1 tbsp water
400 g / 14 oz coconut milk (, low fat (1 can) (Note 2))
1 1/2 tbsp fish sauce ((Note 3))
2 1/2 tbsp rice vinegar ((or cider vinegar))
2 garlic cloves (, minced)
1 eschallot / French onion (, finely sliced (Note 4))
1/4 tsp white pepper ((or black))
1 shallot (, finely sliced (green onion / scallion))
1 large red chilli (, finely sliced)

Steps:

  • Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.
  • Stir, then put the chicken in SKIN SIDE DOWN.
  • Adjust the heat so it is simmering energetically. Not rapidly, not a slow simmer (I use medium high heat on a weak stove, medium on a strong stove).
  • After 25 minutes, turn the chicken.
  • After another 25 minutes, the fat should separate from the sauce and turn a pale brown (see video).
  • Turn chicken so the skin side is down. Move it around so the sauce doesn't catch on the bottom of the skillet and to brown the skin.
  • Once sauce and skin is brown, remove from heat.
  • Place chicken on serving plates, spoon over some sauce (don't need much, chicken is infused with flavour + sauce is strong).
  • Garnish with shallots and chilli, if using. Serve with rice.

Nutrition Facts : ServingSize 336 g, Calories 555 kcal

VIETNAMESE-STYLE CARAMELIZED CHICKEN



Vietnamese-Style Caramelized Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
2 pounds skinless, boneless chicken thighs, quartered (about 6 to 8 thighs)
Kosher salt and freshly ground pepper
3 cloves garlic, minced
1 shallot, thinly sliced
1 1-inch piece ginger, peeled and cut into fine matchsticks
1 cup coconut water
1/4 cup fish sauce
1/4 cup packed light brown sugar
2 jalapeño peppers, thinly sliced
2 cups steamed white rice
Cilantro leaves, for topping

Steps:

  • Heat the vegetable oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Season the chicken thighs with salt and pepper and add to the skillet; cook until browned, about 4 minutes per side. Remove to a plate.
  • Remove and discard 3 tablespoons rendered fat from the skillet; reduce the heat to medium. Add the garlic, shallot and ginger and cook until softened, 2 to 3 minutes. Add the coconut water, fish sauce and brown sugar and stir until the sugar is melted. Bring to a simmer and cook until the sauce thickens (the bubbles will begin to slow as it thickens), 4 to 5 minutes.
  • Return the chicken and any collected juices to the skillet and stir to coat the chicken. Cook, reducing the heat if the sauce starts thickening too much, until the chicken is cooked through, 5 to 6 minutes. Remove from the heat and stir in the jalapeños. Serve the chicken over the rice and top with cilantro leaves.

Nutrition Facts : Calories 500, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 208 milligrams, Sodium 1498 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 43 grams, Sugar 17 grams

CARAMEL CHICKEN



Caramel Chicken image

Caramel chicken is an amazing 30-minute meal that you won't be able to get enough of! The chicken is glazed in the best sweet and tangy Asian sauce and is even picky eater-approved!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 9

5 boneless chicken thighs
2 Tablespoons vegetable oil
8 garlic cloves peeled
1/2 cup water
1/3 cup light brown sugar (packed)
1/4 cup rice vinegar
1/2 cup low sodium chicken broth
1/2 cup reduced sodium soy sauce
2 scallions thinly sliced for garnish

Steps:

  • In a large skillet heat oil over medium high heat. Season chicken with salt and cook until golden brown on each side until crisp and cooked through. Transfer to a plate and set aside.
  • Add garlic cloves to skillet until golden brown about 2 minutes. Transfer to the plate of chicken.
  • Return pot to medium high heat and carefully pour 1/2 cup of water scraping down the browned bits. Whisk in the brown sugar until dissolved. Then cook until mixture turns a deep amber color. About 4 minutes. Carefully add vinegar and stir to dissolve.
  • Add garlic, broth and soy sauce. Bring cooking liquid to a boil and whisk occasionally. This takes about 10 minutes. Be patient. The sauce will thicken and glaze the chicken beautifully.
  • Once glaze is ready, turn heat to medium low and return chicken to pan until heated through. Serve over rice and garnish with scallions or green onions if desired.

Nutrition Facts : Calories 422 kcal, Carbohydrate 23 g, Protein 51 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 145 mg, Sodium 821 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

VIETNAMESE CARAMEL CHICKEN



Vietnamese Caramel Chicken image

Asian-style chicken with steamed rice.

Provided by Dan Wentzel

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 35m

Yield 6

Number Of Ingredients 11

2 tablespoons white sugar
2 tablespoons fish sauce
ground black pepper to taste
3 pounds chicken thighs
3 tablespoons water
1 tablespoon fish sauce
½ tablespoon white sugar
3 teaspoons rice vinegar
3 tablespoons vegetable oil, divided
5 cloves garlic, minced
2 jalapeno peppers, sliced

Steps:

  • Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
  • Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
  • Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
  • Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.

Nutrition Facts : Calories 463.8 calories, Carbohydrate 6.7 g, Cholesterol 141.4 mg, Fat 30.4 g, Fiber 0.2 g, Protein 38.7 g, SaturatedFat 7.7 g, Sodium 675.6 mg, Sugar 5.6 g

CHEF JOHN'S CARAMEL CHICKEN



Chef John's Caramel Chicken image

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

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 13

¾ cup dark brown sugar
⅓ cup cold water
⅓ cup fish sauce
⅓ cup rice vinegar
1 tablespoon soy sauce
4 cloves garlic, crushed
1 tablespoon fresh grated ginger
1 teaspoon vegetable oil
8 boneless, skinless chicken thighs, quartered
½ cup roasted peanuts
2 fresh jalapeno peppers, seeded and sliced
1 bunch green onions, chopped
fresh cilantro sprigs, for garnish

Steps:

  • 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.
  • Heat oil over high heat in a skillet. Stir in chicken.
  • 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.
  • Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.
  • Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.
  • Garnish with cilantro and serve.

Nutrition Facts : Calories 615 calories, Carbohydrate 37.9 g, Cholesterol 129.4 mg, Fat 33.2 g, Fiber 3.6 g, Protein 43 g, SaturatedFat 7.8 g, Sodium 1966.7 mg, Sugar 29.6 g

ASIAN CARAMELIZED CHICKEN



Asian Caramelized Chicken image

This chicken in a sticky glaze is a new family favourite but I'd serve it to guests as well. Boneless skinless chicken thighs stay tender and moist and chopped peanuts make an attractive garnish.

Provided by Cookin-jo

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon butter
1 tablespoon vegetable oil
1 1/2 lbs boneless skinless chicken thighs
3/4 cup water
1/3 cup sugar
2 tablespoons shallots or 2 tablespoons sweet onions, finely chopped
2 tablespoons oyster sauce
2 tablespoons white vinegar
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon garlic, minced (or more to your taste)
1 teaspoon soy sauce
1/2 star anise (optional)
1/3 cup roasted peanuts, chopped
2 tablespoons cilantro, chopped (optional)

Steps:

  • Heat butter and oil in a large frying pan over medium heat.
  • Open chicken thighs to lie flat in the pan and brown on both sides, in batches if necessary. Set chicken aside.
  • Remove all but 1 Tbsp of fat from the pan, then add remaining ingredients except peanuts and cilantro.
  • Stir and simmer until the sauce becomes thickened and syrupy, about 15 minutes. Taste carefully (it's very hot!) and add more garlic and vinegar if necessary to your taste.
  • Return the chicken to the pan, coat with syrup and cook until chicken is cooked through. If the glaze becomes too thick add a small amount of water and stir. Remove star anise if using.
  • Garnish with chopped peanuts and cilantro if you like and serve.

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