Best 2 Caramelised Chicken Recipes

Indulge in the tantalizing flavors of Caramelized Chicken, a culinary masterpiece that blends the sweet and savory notes of caramelized sugar with the tender and succulent chicken. This delectable dish, often a mainstay in many Asian cuisines, is a symphony of textures, with a crispy, caramelized coating enveloping the moist and juicy chicken. Prepared with a variety of ingredients, ranging from traditional soy sauce to aromatic spices, caramelized chicken offers a diverse culinary experience. Whether you prefer the classic Chinese version, the tangy Vietnamese variation, or the flavorful Thai interpretation, this dish promises to delight your taste buds and leave you craving more. Embark on a culinary journey as we explore the diverse world of Caramelized Chicken, showcasing various recipes from various cultures, each with its unique blend of flavors and cooking techniques. From the wok-tossed Cantonese classic to the aromatic and herbaceous Vietnamese rendition, discover the secrets behind this beloved dish and recreate these culinary gems in your own kitchen.

Let's cook with our recipes!

CARAMELISED CHICKEN AND PUMPKIN STIR-FRY

Caramelised Chicken and Pumpkin Stir-fry image

Make and share this Caramelised Chicken and Pumpkin Stir-fry recipe from Food.com.

Provided by JustJanS

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g skinless chicken fillets, thinly sliced
2 cloves garlic, crushed
2 -3 tablespoons peanut oil
300 g butternut pumpkin, sliced into pieces about 2 x 4 cm and 5 mm thick
1 red capsicum, seeded and cut into strips
60 g soft brown sugar
60 ml fish sauce
60 ml rice vinegar
1 (400 g) can baby corn, drained
2 tablespoons chopped fresh coriander

Steps:

Place the chicken in a bowl, add the crushed garlic and about 2 teaspoons of the peanut oil, then season with salt and plenty of freshly ground black pepper.
Heat a wok over high heat and add 1 tablespoon oil swirling to coat the sides of the wok.
Stir-fry the chicken in two batches for about 2 minutes per batch or until the meat changes colour.
Transfer the meat to a plate.
Add the remaining oil to the wok and stir-fry the pumpkin for about 4 minutes, or until tender but not falling apart.
Add the capsicum strips during the pumpkins last minute of stir-frying.
Remove the vegetables to the plate with the chicken.
Put the sugar, fish sauce, vinegar and 125ml water in the wok, stir thoroughly, then bring to the boil and boil for about 10 minutes or until syrupy.
Add the baby corn to the wok and heat for a couple of minutes, then return the chicken and vegetables to the wok as well.
Stir for 1 minute, or until well coated with the syrup and heated through.
Sir in the coriander and serve immediately over steamed rice.

CARAMELISED CHILLI CHICKEN

Caramelised Chilli Chicken image

From our local/state paper. Posting here to share as it sounds good. At this stage times are estimated.

Provided by ImPat

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 whole chicken
1 onion (finely chopped)
1/2 cup tomato sauce (ketchup)
1 tablespoon garlic (minced)
salt (freshly ground to taste)
pepper (freshly ground to taste)
1 chili (red finely chopped or to your taste)
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
1 tablespoon vinegar

Steps:

Preheat oven to 225°C.
Cut chicken into 8 pieces (2 drumsticks, 2 thighes and 2 half breasts [cut the breasts in half again to give you your 8 pieces - one portion will have wings, remove if you don't want them there] or buy a precut chicken.
Mix together in a large bowl all ingredients except the chicken pieces and mix well to combine and then put the chicken pieces in and coat them well in the marinade.
Line a shallow sided tray with baking paper and place the chicken pieces on the tray in a single layer.
Spoon any remaining marinade over the chicken pieces.
Place in pre-heated oven and bake until well browned and juices run clear (estimate 35 to 45 minutes, depending on size of chicken pieces).
Serve with rice and steamed vegetables.

Nutrition Facts : Calories 762.5, Fat 53.2, SaturatedFat 15.2, Cholesterol 243.8, Sodium 474.3, Carbohydrate 9.3, Fiber 1.1, Sugar 6.3, Protein 58.3

Tips:

Choose the right chicken: Use boneless, skinless chicken breasts or thighs. For a more flavorful dish, use thighs.
Make sure the chicken is dry: Pat the chicken dry with paper towels before cooking. This will help the chicken brown and prevent it from steaming.
Use a large skillet: You want to have enough space for the chicken to spread out in a single layer. If the chicken is crowded, it will steam instead of brown.
Don't overcrowd the pan: Cook the chicken in batches if necessary. Overcrowding the pan will cause the chicken to steam instead of brown.
Be patient: Don't rush the browning process. Let the chicken cook undisturbed for a few minutes before flipping it. Otherwise, the chicken will stick to the pan.
Don't overcook the chicken: Chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. Overcooked chicken is tough and dry.
Make sure the sauce is thick enough: The sauce should be thick enough to coat the back of a spoon. If it's too thin, add a little cornstarch or flour.
Serve immediately: Caramelized chicken is best served immediately. The sauce will thicken as it cools, so it's important to serve it while it's still hot.

Conclusion:

Caramelized chicken is a delicious and easy-to-make dish that can be served with a variety of sides. It's perfect for a weeknight meal or a special occasion. With a little planning and preparation, you can make a caramelized chicken dish that will impress your family and friends.