This chicken recipe is finger-licking good! How can I possibly describe the awesomeness of this main dish?
The chicken is browned to perfection in the skillet and is tender and juicy. Browning the chicken this way gives it a beautiful brown crust on the outside that pairs incredibly with the caramel sauce.
The sweet caramel-soy glaze thickens up perfectly. The vinegar and soy sauce create a sweet, spicy and delicious accompaniment to the chicken.
You can also add some red pepper flakes, light brown sugar or oyster or fish sauce in place of the vinegar.
Whatever you do, make this chicken tonight. It is amazing, flavorful and quick. You will be craving the leftovers!
This recipe is courtesy of Bon Appetite and serves 4.
Ingredients for the Caramel Chicken
2 tbsp. vegetable oil
2 1/2 pounds skin-on, bone-in chicken thighs
Kosher salt
8 garlic cloves, peeled
1/3 cup (packed) light brown sugar
1/4 cup (or more) unseasoned rice vinegar
2 1/4 inch slices peeled ginger
1 cup low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 scallions, thinly sliced
Heat oil in a large wide heavy pot over medium-high heat.
Season chicken with salt and pepper and, working in 2 batches, cook until golden brown and crisp, about 7 minutes each side; transfer to a plate.
Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to a plate with chicken.
Pour off fat from pot.
Return pot to medium-high heat and add 1/2 cup of water, scraping up browned bits.
Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes.
Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
Add ginger, broth and soy sauce, then add chicken, skin side up and garlic.
Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, about 20- 25 minutes.
Transfer chicken to a plate.
Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 8-10 minutes.
Return chicken to pot; turn to coat.
Top with scallions and serve.
It’s that simple!
