Caramel Chicken
A savory-sweet Asian-inspired dish featuring chicken legs and thighs braised in a rich caramel sauce made with brown sugar, soy sauce, and rice vinegar. The tender chicken is complemented by aromatic garlic and ginger, creating a glossy, flavorful glaze.
Ingredients
- •2 tablespoons vegetable oil
- •2½ pounds chicken legs and thighs
- •1 to taste Kosher salt
- •8 cloves garlic
- •⅓ cup light brown sugar
- •¼ cup rice vinegar
- •2 slices ginger
- •1 cup chicken broth
- •¼ cup soy sauce
- •2 whole scallions
- •4 servings white rice
Cooking Instructions
- 1.
Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6-8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.
20 min
- 2.
Return pot to medium-high heat and add 1/2 cup 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.
5 min
- 3.
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, 20-25 minutes. Transfer chicken to a plate.
25 min
- 4.
Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.
10 min
