Caramel Chicken Thighs Mekong Style Recipe 455

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CARAMEL CHICKEN

Quick and easy dinner recipe packed with flavor!

Provided by cookingi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 30m

Yield 5

Number Of Ingredients 11



Caramel Chicken image

Steps:

  • Whisk dark brown sugar, rice vinegar, water, fish sauce, soy sauce, garlic, ginger, and crushed red pepper together in a bowl until sugar is completely dissolved.
  • Heat oil in a skillet over high heat. Add chicken; cook until skin is golden brown, about 5 minutes. Pour in 1/2 cup of the brown sugar mixture. Cook and stir until sauce is thickened, about 5 minutes more.
  • Pour in remaining sauce; cook until the juices run clear, 10 to 12 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Top with green onions.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 35.4 g, Cholesterol 70.3 mg, Fat 9.2 g, Fiber 0.6 g, Protein 20.7 g, SaturatedFat 2.4 g, Sodium 1425 mg, Sugar 33 g

¾ cup dark brown sugar
⅓ cup rice vinegar
⅓ cup cold water
⅓ cup fish sauce
1 tablespoon soy sauce
4 cloves garlic, crushed
1 tablespoon fresh grated ginger
1 ½ teaspoons crushed red pepper
1 teaspoon vegetable oil
5 boneless, skinless chicken thighs, quartered
½ cup chopped green onions

ASIAN CARAMEL CHICKEN THIGHS

Asian-style glazed chicken thighs great over jasmine rice.

Provided by MelanieDawn

Categories     World Cuisine Recipes     Asian

Time 36m

Yield 4

Number Of Ingredients 9



Asian Caramel Chicken Thighs image

Steps:

  • Mix brown sugar, water, fish sauce, green onion, jalapeno pepper, soy sauce, and garlic together in a bowl.
  • Heat olive oil in a skillet over high heat. Add chicken and brown on all sides, about 3 minutes per side.
  • Pour 1/3 brown sugar mixture into the skillet. Cook on high heat until thickened and caramelized but not blackened, about 5 minutes. Add remaining mixture; simmer until chicken is no longer pink in the center and the juices run clear, about 5 to 7 minutes more. Remove from heat, cover, and let sit to thicken further, about 5 minutes.

Nutrition Facts : Calories 498.2 calories, Carbohydrate 42.3 g, Cholesterol 140.1 mg, Fat 18.5 g, Fiber 0.3 g, Protein 39.6 g, SaturatedFat 4.8 g, Sodium 1677 mg, Sugar 41.1 g

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
¾ cup packed brown sugar
⅓ cup water
⅓ cup fish sauce
¼ cup finely chopped green onion
¼ cup minced jalapeno pepper, or to taste
1 teaspoon soy sauce
1 teaspoon minced garlic
2 teaspoons olive oil, or to taste

VIETNAMESE-STYLE CARAMELIZED CHICKEN

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12



Vietnamese-Style Caramelized Chicken image

Steps:

  • Heat the vegetable oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Season the chicken thighs with salt and pepper and add to the skillet; cook until browned, about 4 minutes per side. Remove to a plate.
  • Remove and discard 3 tablespoons rendered fat from the skillet; reduce the heat to medium. Add the garlic, shallot and ginger and cook until softened, 2 to 3 minutes. Add the coconut water, fish sauce and brown sugar and stir until the sugar is melted. Bring to a simmer and cook until the sauce thickens (the bubbles will begin to slow as it thickens), 4 to 5 minutes.
  • Return the chicken and any collected juices to the skillet and stir to coat the chicken. Cook, reducing the heat if the sauce starts thickening too much, until the chicken is cooked through, 5 to 6 minutes. Remove from the heat and stir in the jalapeños. Serve the chicken over the rice and top with cilantro leaves.

Nutrition Facts : Calories 500, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 208 milligrams, Sodium 1498 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 43 grams, Sugar 17 grams

3 tablespoons vegetable oil
2 pounds skinless, boneless chicken thighs, quartered (about 6 to 8 thighs)
Kosher salt and freshly ground pepper
3 cloves garlic, minced
1 shallot, thinly sliced
1 1-inch piece ginger, peeled and cut into fine matchsticks
1 cup coconut water
1/4 cup fish sauce
1/4 cup packed light brown sugar
2 jalapeño peppers, thinly sliced
2 cups steamed white rice
Cilantro leaves, for topping

CARAMEL CHICKEN THIGHS MEKONG-STYLE RECIPE - (4.5/5)

Provided by raffterman

Number Of Ingredients 11



Caramel Chicken Thighs Mekong-Style Recipe - (4.5/5) image

Steps:

  • Place the chicken in a bowl with the oil, fish sauce, onion, garlic and pepper. Toss to combine. Heat large frying pan over medium high heat. Add chicken pieces and brown. Add soy sauce. Cover pan, reduce the heat to low and cook for 15 minutes, stirring occasionally. Increase the heat to med-high, add palm sugar, water and lime juice. Cook uncovered for 3 - 4 minutes, or until the sauce is rich and syrupy and chicken is cooked through. Garnish with lime wedges and coriander, and serve

4 skinless chicken thigh cutlets
2 tbsp cooking oil
2 tbsp fish sauce
1 medium onion, sliced
3 cloves garlic, sliced
1/4 tsp freshly ground black pepper
1/4 cup light soy sauce
2 tbsp palm sugar, grated (or brown sugar)
1/4 - 1/2 cup water
Juice from 1 lime
Lime wedges to garnish

CARAMEL CHICKEN

Provided by Katie Lee Biegel

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11



Caramel Chicken image

Steps:

  • Preheat the oven to 400 degrees F.
  • 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.
  • Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
  • 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.

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

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