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CHICKEN - Vietnamese Caramel Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Caramel Chicken INGREDIENTS | |
| ⅓ cup | brown sugar |
| ½ cup | fish sauce |
| 3 Tbsp | canola oil |
| ½ medium | onion, finely chopped |
| 2 Tbsp | fresh ginger, peeled and finely chopped |
| 2 | garlic cloves, minced |
| 1 Tbsp | minced lemongrass |
| 8 bone-in skin-on chicken thighs | |
| ¼ tsp | kosher salt |
| ½ tsp | freshly ground black pepper |
| ½ tsp | minced Serrano chile |
| 3 | green onions, thinly sliced |
DIRECTIONS
Heat a large Dutch oven over medium heat. Add sugar, cooking until it starts to melt. Reduce heat to medium-low and cook, swirling pan frequently, 4-5 minutes or until caramel is bubbling. Remove pan from heat and carefully add fish sauce (mixture will bubble and steam vigorously). Stir until caramel dissolves (if it hardens, set pan over medium-high heat). Pour caramel into a heatproof measuring cup or bowl. Rinse out pan with very hot water; dry.
Return pan to medium-high heat; heat oil. Add onion and ginger; cook 1 minute. Add garlic; cook 1 minute. Remove onion, ginger and garlic with slotted spoon; reserve in small bowl.
Season chicken with salt. Add chicken to pan; brown 2 minutes on each side. (Do this in batches, if necessary, to avoid crowding pan.) Add caramel, black pepper and chile. Turn chicken to coat. Reduce heat to medium. Cook 20 minutes or until chicken is done, turning every 2-3 minutes. Stir in reserved onions, ginger and garlic; cook 2-3 minutes. Serve garnished with green onions.
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