Asian caramel chicken - Fantastic combination of sweet, salty, sour and strong
Ingredients
Asian caramel chicken
- 800 gram chicken thighs without skin
- 2 dl peanuts
- 3 pcs spring onions
- 1 pcs red chili
- 1 handful fresh coriander
- Sauce / Marinade (see recipe below)
Sauce / Marinade
- 3 dl brown sugar
- 1 dl rice wine
- 1,5 dl fishsauce
- 0,5 dl soy sauce
- 1 tbsp chili sauce (siracha)
- 1 tsp black pepper
- 4 cloves garlic
- 1 tbsp finely grated fresh ginger
Delicious tender chicken pieces in a magically good sauce that is both sweet, strong, sour and salty. When the sauce is reduced during cooking, it becomes thicker and sticks perfectly to the chicken. This recipe originates from Vietnam. I also made a film of the whole process you can see at the bottom of the recipe.
Step 1
Start by mixing all the ingredients for the sauce / marinade. Stir well so the sugar dissolves. Cut the chicken thighs into suitably large pieces and pour over 2-3 tablespoons of the sauce. Mix well and let the chicken marinate in this for a minimum of 15 minutes.
Step 2
Fry the chicken on high heat until it has a golden and caramelized surface. You do not have to worry about the chicken being cooked through. It should boil in the sauce afterwards. When the chicken has got a nice golden crust, take the chicken out of the pan.
Step 3
Pour the rest of the sauce into the pan and cook for a few minutes until it reduces slightly in volume and becomes a little thicker.
Step 4
Add the chicken back to the sauce and turn down the heat to medium. I save some of the spring onion and chili to sprinkle over at the end, but the rest I now pour into the sauce.
Step 5
Let simmer for 10-15 minutes until the sauce becomes a little sticky and sticks well to the chicken. I serve rice for this dish and finish by sprinkling some fresh chili, spring onions and cilantro. Now you can make a delicious Asian caramel chicken. Good luck. (See video of the process below).
