chef john's caramel chicken

chef john's caramel chicken
  • 3/4 cup dark brown sugar
  • 1/3 cup cold water
  • 1/3 cup fish sauce
  • 1/3 cup rice vinegar
  • 1 tablespoon soy sauce
  • 4 cloves garlic, crushed
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon vegetable oil
  • 8 boneless, skinless chicken thighs, quartered
  • 1/2 cup roasted peanuts
  • 2 fresh jalapeno peppers, seeded and sliced
  • 1 bunch green onions, chopped
  • fresh cilantro sprigs, for garnish



  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.

03/03/2017
chef john's caramel chicken, Chicken recipe PT10M PT2H 6 435 calories
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