Chicken in Caramel Sauce
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 1⁄2 cup packed dark brown sugar
- 1⁄4 cup water
- 1⁄4 cup fish sauce
- 3 tablespoons rice vinegar
- 1 teaspoon dry sherry
- 1 teaspoon minced garlic
- 1 teaspoon dark soy sauce or 1 teaspoon regular soy sauce
- 1 teaspoon slivered ginger
- 1 teaspoon fresh ground black pepper
- 2 small fresh Thai chiles or 2 small dried Thai chiles, broken in half
- 1 teaspoon vegetable oil
- 1 large shallot, sliced
- 1 3⁄4 lbs skinless boneless dark chicken meat, cut into bite size pieces
- 1⁄4 lb skinless boneless white meat chicken, cut into bite size pieces
- steamed white rice
- 1 fresh cilantro, sprig for garnish
directions
- In a small bowl, combine the brown sugar, water, fish sauce, vinegar, sherry, garlic, soy sauce, ginger, black pepper, and chiles and mix well; set this sauce mixture aside.
- In a large pot over high temperature, heat the oil; add the sliced shallot and sauté until brown, about 5 minutes.
- Add the chicken pieces and cook until slightly browned, about 5 minutes.
- Add the sauce mixture to the pot and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until the liquid reduces by half, about 10 to 12 minutes.
- Put the steamed rice in a serving bowl or plate and spoon the chicken over it, garnish with cilantro sprig.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Surprisingly easy despite the long list of ingredients. I cut down a titch on the fish sauce and replaced with water. The taste of the fish sauce is necessary though, and not at all fishy. Also, let it cook all the way down, you don't want or need a lot of sauce with this. Served with green beans and rice. Super good. Next time I will use thighs instead of the breasts I had.
-
Yes!!! This is wonderful! I did do things slightly differently but do not feel I lost the basic 'spirit' of the recipe. I made slightly more sauce and added a whole sliced (large) onion 5 minutes before the end and 3 cups of broccoli florets. I found I had too much liquid after everything was done crisp-tender, so I removed the chicken and veg with a slotted spoon and reduced the sauce to a caramelly glaze. Did I say this was terrific? Garlicky, sweet, salty, sour...too good! Oh yes, I also added a fistful of roasted cashews at the end. Did I mention how much I enjoyed this? Thank YOU, Jules!
-
Pretty good, almost tastes like a teriyaki sauce. I didn't like that the fish sauce was very strong and there was a slight aftertaste. I found that there was too much liquid too, and I removed the chicken and reduced the sauce and added cornstarch to thicken it. I think I should have let the sauce reduce all the way down to a glaze and it would have tasted better.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>