Chef John's Caramel Chicken

Chef John's Caramel Chicken

243
Chef John 22169

"This stunning dish is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken."
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Ingredients

40 m servings 615 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 615 kcal
  • 31%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 43 g
  • 86%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1967 mg
  • 79%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside.
  2. Heat oil over high heat in a skillet. Stir in chicken.
  3. Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes.
  4. Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.
  5. Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.
  6. Garnish with cilantro and serve.

Reviews

243
  1. 328 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

(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 om...

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 ...

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...

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 sp...

Chef John, I'd like to meet you some day and give you a big ol' hug! I love the way you cook. I made this for my boys and everyone was amazed by how good it was. And for such a simple dish, i...

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...

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 fo...

(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 om...

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.