Chicken In Caramel Sauce Recipes

CARAMEL CHICKEN

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.

VIETNAMESE CARAMEL CHICKEN

Steps:

• Dump the palm sugar in a small saucepan over medium-low heat and wait until the sugar sorta melts, which can take anywhere from 5 to 25 minutes. (If substituting light brown sugar for the palm sugar, you'll need to add a tablespoon or two cold water to the sugar before you place it over the heat and stir almost constantly as it melts.) Palm sugar is still a touch grainy even when it melts and that's okay. It may smoke ever so slightly, and that's okay. If the sugar appears to seize or scorch, though, lower the heat and go ahead and stir it.
• Meanwhile, measure your fish sauce and have it at the ready.
• When the sugar melts, turn off the heat under the sugar and slowly and carefully stir in the fish sauce, taking care as it may bubble and spatter. If the sugar seizes into clumps, simply return the pan to low heat and stir until everything melts once again. Let cool. The caramel sauce will thicken as it cools. Store in an airtight container for up to 1 month.
• Cut the chicken thighs into bite-size pieces.
• In a 10-inch claypot or sauté pan over medium heat, heat the oil. Add the ginger and shallots and sauté until softened, about 2 minutes. Increase the heat to medium-high and add the chiles, chicken, and 1/4 cup caramel sauce. Bring to a boil, then turn the heat down and simmer, uncovered, stirring or turning the chicken occasionally, until the chicken is cooked through and the sauce is bubbling, a shade darker, and thicker and stickier, 10 to 20 minutes. Garnish with cilantro and gobs of black pepper. Serve immediately with steamed rice.

VIETNAMESE CARAMEL CHICKEN

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.

CARAMEL CHICKEN

Steps:

• Whisk dark brown sugar, rice vinegar, water, fish sauce, soy sauce, garlic, ginger, and crushed red pepper together in a bowl until sugar is completely dissolved.
• Heat oil in a skillet over high heat. Add chicken; cook until skin is golden brown, about 5 minutes. Pour in 1/2 cup of the brown sugar mixture. Cook and stir until sauce is thickened, about 5 minutes more.
• Pour in remaining sauce; cook until the juices run clear, 10 to 12 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Top with green onions.

CARAMEL CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
• Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
• Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.

CARAMEL SAUCE

Steps:

• Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.

CHICKEN IN CARAMEL SAUCE

Steps:

• Combine the brown sugar,water,fish sauce, rice vinegar,garlic,soy sauce,ginger,black pepper,and chiles in a small bowl.
• Mix well.Set aside.
• Heat the oil in a large pot over high heat.
• Add the shallot and saute until brown,about 5 minutes.
• Add the chicken and saute about 5 minutes or until slightly browned.
• Add the sauce mixture and bring to a boil.
• Turn the heat down to medium.
• Cook until liquid is reduced by half,about 12 minutes,stirring occasionaly.
• Serve chicken over steamed white rice.
• Garnish with sprigs of cilantro.

CHICKEN IN CARAMEL SAUCE

Steps:

• In a small bowl, combine the brown sugar, water, fish sauce, vinegar, sherry, garlic, soy sauce, ginger, black pepper, and chiles and mix well; set this sauce mixture aside.
• In a large pot over high temperature, heat the oil; add the sliced shallot and sauté until brown, about 5 minutes.
• Add the chicken pieces and cook until slightly browned, about 5 minutes.
• Add the sauce mixture to the pot and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until the liquid reduces by half, about 10 to 12 minutes.
• Put the steamed rice in a serving bowl or plate and spoon the chicken over it, garnish with cilantro sprig.