Caramel Chicken

The recipe Caramel Chicken can be made in around 1 hour and 45 minutes. For $18.53 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This main course has 2493 calories, 126g of protein, and 15g of fat per serving. This recipe serves 2. If you have low sodium soy sauce, cooked white rice, garlic, and a few other ingredients on hand, you can make it. This recipe is liked by 7 foodies and cooks. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by SippitySup. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is pretty good. If you like this recipe, take a look at these similar recipes: Passion Fruit Caramel Gold Coins, Chocolate Covered Caramel Almond Magic Beans, and Cinnamon Caramel Macadamia Chocolate Bars, Caramel Chicken, and Caramel Chicken.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.Return pot to medium-high heat and add ½ cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.Add ginger, broth, and soy sauce; cook until slightly reduced, about 4 minutes. Add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate and loosely cover foil to keep warm.Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 to 12 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.Share this:ShareGoogleTwitterPinterestFacebookLike this:Like Loading...

 

Step by step:

1. Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate.

2. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken.

3. Pour off fat from pot.Return pot to medium-high heat and add ½ cup water, scraping up browned bits.

4. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.

5. Add ginger, broth, and soy sauce; cook until slightly reduced, about 4 minutes.

6. Add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes.

7. Transfer chicken to a plate and loosely cover foil to keep warm.Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 to 12 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.

Nutrition Information:

covered percent of daily need

 

Related Videos: