Caramel Chicken

I was looking for another easy chicken dish recipe and I bumped into this great one from Almost Bourdain. She got the recipe from Bill Granger and I’m so happy to have found the recipe too πŸ™‚Β  It was simple and perfect with rice!

I prepared the dish last night and hubby was already asking for a repeat. I don’t mind doing it again because I only need an hour to prepare and cook the entire dish. This is really a great dish to make when you don’t have much time.

Ingredients:

  • 8 chicken thigh fillets, skinless, chopped in half
  • 1 tbsp vegetable oil
  • 1 red onion, sliced
  • 3 garlic cloves, sliced
  • 1/4 cup dark soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup Thai fish sauce (I only used about 1/8 cup)

Place the chicken and oil in a bowl and toss to combine. Heat a large frying pan over a high heat until hot. Add half the chicken and cook for two minutes on one side until lightly browned, turn and cook for another minute. Remove from the pan and repeat with the remaining chicken.

Reduce the heat to medium and add a little extra oil if needed. Add the onion and garlic and cook for five minutes, stirring occasionally. Return the chicken to the pan, season liberally with black pepper, add the soy sauce and stir to combine.

Cover the pan, reduce heat to low and cook for 10 minutes, stirring occasionally. Increase the heat to high, add the sugar and stir to combine. Cook uncovered for 3-4 minutes, or until the sauce is rich, dark and syrupy.

Add the fish sauce and stir to combine. Place the chicken in a plate and let the sauce remain in the pan.

The only addition I made to this dish is the preparation of the water spinach (kangkong).

While your chicken is cooking, boil about 3 cups of water. I got about four heaping handfuls of water spinach leaves (and the thin stalks only; discard the thick portions). When the water has boiled, blanch the leaves for about three minutes.

Put the blanched leaves into the pan with the remaining caramel chicken sauce. Stir over low heat until the leaves are covered with the sauce. Place on a separate bowl/plate.

The best way to serve the caramel chicken is with white rice.

I used a Chinese rice bowl and filled it with rice. I then topped it with the blanched water spinach and caramel chicken.

Serve and enjoy! πŸ™‚

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16 thoughts on “Caramel Chicken

  1. Cheri Witmer says:

    I love carmel chicken! My go to recipe has had about twice as many ingredients so I think I will try this simpler version! Thanks for the recipe πŸ™‚ Never would have thought to serve it with spinach that way, I know I will love it!

      • Vicevar E. Perez says:

        Ate mahihirapan tayo dyan.. lutong pang fine dining karamihan sa mga alam mo. Wala bang pang masa, masang pinoy ang manonood sayo hindi lang mga taga high society. Manonood lng kami sayo, d na namin maluluto, most of the ingridients mo pangsosyalan ate ang “mahal”.

      • janiscooking says:

        i think you’re right about my blog not having too many pang-masa recipes. that’s actually the kind of food that i do and like. i won’t be changing the style of this blog if only to attract masa. i eat masa food and enjoy them but for this blog, nope, i’m not gonna post masa food as is. i hope you realize by now that I AM NOT joining the contest and only hope that i could. i think the contest is open for everyone regardless of the contestant’s style. if you read the post carefully, you’d notice that it’s open for culinary/HRM students. i hope you realize that they can get really creative and gourmet-ish in their dishes. i can only wish that the ones i make could be at par. besides, what’s a cooking contest if you can only create masa food? πŸ™‚

        thanks for the comments. i’m so amused πŸ™‚ and if you do get join the contest, i wish you luck. what’s the one masa food you’ll cook there?

  2. janiscooking says:

    @Babygirl thank you for dropping by and for the “like” πŸ™‚ let me know in case you get to try the recipe out and how it turned out for you

    @Jessica thanks Jessica! your pan roasted duck breats look to die for πŸ™‚

    @Medeja thanks for dropping by! πŸ™‚

    @Adora thank you! i also love your lamb kaldereta and reckon it must be as delicious as our local version. i really like the caldereta sauce you got there!

    @Raven thanks Raven! i have yet to drop by your blog again to copy that luscious Nutella Brownies recipe you have πŸ™‚

    @Joy thank you Joy! that burnt brown sugar flavor in this dish really made it delish. btw, grats on your great attempt at creating those croissants! πŸ™‚

      • janiscooking says:

        i don’t think it’s adobo. there’s no vinegar in it. this one is actually a vietnamese dish. it’s funny how a dish from one country can be viewed as something similar to another country’s dish.

  3. Babygirl says:

    I’ve heard of bourbon chicken, BBQ chicken, and others but never caramel chicken. I definitely have to try out this recipe. Thank you so much for posting this, I really enjoyed reading this.

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