Caramel Chicken

  • Level:Easy
  • Total: 55 min
  • Active: 35 min

  • Yield:4 servings


2 tablespoons unsalted butter

1/2 cup dark brown sugar 

8 cloves garlic, finely minced 

One 2-inch piece ginger, finely minced 

1/3 cup rice vinegar 

1/4 cup fish sauce 

1/4 cup low-sodium soy sauce 

8 skin-on, bone-in chicken thighs 

Kosher salt and freshly ground black pepper 

1 tablespoon coconut or vegetable oil 

White rice, for serving


  1. Preheat the oven to 400 degrees F.
  2. Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
  3. Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
  4. Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.

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