Recipe by Chef John
"This stunning dish is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken."
Watch video tips and tricks
dark brown sugar
fresh grated ginger
boneless, skinless chicken thighs, quartered
fresh jalapeno peppers, seeded and sliced
green onions, chopped
fresh cilantro sprigs, for garnish
Just made this for dinner tonight. Delicious! I wasn't prepared to make it, so had to do some substitutions. (White onions for green onions, more soy sauce for the fish sauce) Even with the substitutions, this spicy dish was superb served over brown rice.
(I thought) I followed the recipe exactly and it took an hour for the sauce to reduce! We eventually ate and everyone loved it (or maybe everyone was just starving). I will try it again and omit the water. I cooked it in a wok...maybe that was my problem /:
Really good! I omitted the water after a first try because it's a lot easier to reduce the sauce. I like to use Thai chili sauce instead of Jalapenos because I always have it on hand, that way I can really slam it together if I get the urge.
WOW, this is A-M-A-Z-I-N-G!!!! My thighs were pretty big, so I cut my pieces a bit smaller. The flavors here are perfect! This could not have been easier to make, but it really seems like you spent some time in the kitchen. Served this over jasmine rice. I will be making this over and over, which is not gonna be good for my waistline, lol...SOOOO GOOD, and definitly worthy of more than 5 stars~YUM! Thanks for sharing. :)
This recipe was absolutely fantastic! Make sure you watch the video before making it because it's got some crucial things in it.
This was so good. I really can't say enough good things about it. Only made 3 changes, I used oyster sauce instead of fish (just what I had) no cilantro no one likes it, and no jalapeno (didn't have any)! I will make this again!
Very good. So easy and tastes so good. I cut the chicken into smaller pieces and finished off the dish under the broiler. (My skillet is oven proof.) This recipe is a keeper.
4 1/2 Stars- but I'll round up! Seriously one of the best Asian Chicken recipes I've ever made. The chicken was a perfect combination of sweet and spicy, the 1/2 star I took off was because I found the recipe a bit too salty. I'm sure this will probably vary depending on the brands of soy/fish sauce you use. I would start light on both then add if needed. I made half a recipe for my boyfriend and I with a side of sesame green beans and brown rice. I was worried it wouldn't be enough food as I only had 3 chicken thighs, but it was perfect, if not too much food. I had no troubles with the liquid ratio, but I did have a big pan with not much meat (and a gas stove). I would tend to think that maybe the people who are having trouble may be overcrowding the pan. All in all this is a wow-worthy recipe, definitely suitable for company. I'll be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Caramel Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 298
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