Good caramel chicken in 40 minutes. Can it get better?
Ingredients
Caramel chicken
- 600 gram chicken thigh fillet
- 4 cloves garlic
- 90 gram brown sugar
- 2 tbsp fish sauce
- 2 dl chicken broth
- 1 tbsp neutral oil for frying
Noodle salad
- 100 gram glass noodles
- 2 pcs carrots (grated)
- 2 pcs spring onion (finely chopped)
- 1 pcs lime
- 1 tbsp liquid honey
- 1 tbsp sesame oil
Before serving
- 1 pcs red chilli (sliced)
- 1 neve fresh coriander
Sticky, juicy chicken with caramelized crust in beautiful harmony with a fresh and sour noodle salad. Everyone around the table was sticky on their hands and the plates were empty! I call it a win win!
Originally, this dish was made with coconut water, but to make it easier to make in everyday life, I replaced the coconut water with chicken broth. It worked like a charm! The chicken is fried in a caramel of brown sugar and fish sauce. I've said it before, and I say it again: Fish sauce smells awful, but it gives the food a lot of flavor. So do not fear it!
You can serve the caramel chicken with rice, you can put it in tacolefser with lots of vegetables, in baobuns, or as I did today, together with a fresh noodle salad. Promise me that you try this. It is very good!
Step 1
Find a large nonstick frying pan and turn the hob on medium high heat.
Step 2
Fry the thigh fillets in a little oil until they get a little crust on both sides, about 1-2 minutes on each side. Take them out of the pan and keep the frying fat. Remember that the chicken should not be overcooked, it will be later!
Step 3
Finely chop the garlic and keep it in the pan with the frying fat from the chicken. Fry for a minute, before adding brown sugar and fish sauce and see that it heats up and starts to bubble.
Step 4
Add the chicken broth and mix quickly. My induction is now at 6/10.
Step 5
Add the chicken thighs and cook quickly for a few minutes on the uneven, "ugly side" of the thigh fillets. Then turn the thigh fillets over and let them stand on medium high heat (6-7 / 10) and bubble for about 10 minutes.
Step 6
When the sauce starts to look like caramel, and the chicken broth is reduced, you can turn down the heat to 4 and continue to cook for 10 minutes until the pieces are cooked through. Keep an eye on the caramel so it does not burn, and feel free to move the fillets a little so that they are all equally well fried, regardless of where they are in the pan!
Step 7
While the chicken is simmering, cook the noodles as instructed on the package, grate the carrots and finely chop the spring onion.
Step 8
Pour off the water on the noodles. Mix together lime juice, honey and sesame oil in a large bowl.
Step 9
Add noodles, carrots and spring onions to the mixture in the bowl. Mix well with your hands until well distributed.
Step 10
Serve the chicken with a sprinkle of coriander and chili on top, along with the noodle salad.