Caramel Chicken
Ready in just 20 minutes, this Caramel Chicken is crispy on the outside, tender inside, and coated in a sticky, sweet-savory caramel sauce. It’s restaurant-quality but so easy to make at home—perfect for any night of the week! Serve it with steamed rice for the ultimate comfort meal.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb. chicken thighs (with skin, deboned)
- 2 tablespoons oil
- 3 cloves garlic (minced)
- 1/2 jalapeno (sliced)
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- black pepper
- 1 tablespoon fish sauce
- 3 tablespoons water
- 1/2 tablespoon sugar
- 3 teaspoons rice vinegar (or apple cider vinegar)
Instructions
- 1
Marinate the chicken with the marinade ingredients for 10 minutes. In a bowl, mix all the ingredients for the caramel sauce and set aside.
- 2
Heat up a skillet (cast iron preferred) on medium to high heat. Add 1 tablespoon of oil. Pan-fry the chicken (skin side up) until the bottom turns slightly crispy and brown. Repeat the same for the skin until it becomes slightly charred. Transfer the chicken out of the skillet.
- 3
Add the remaining oil into the skillet and sauté the garlic. Then, add the chicken back into the pan, followed by the caramel sauce mixture.
- 4
Lower the heat to a simmer and continue to cook until the caramel sauce reduces and becomes amber in color. Be sure to turn the chicken a couple of times during cooking.
- 5
Add the jalapeño and continue to cook for about 1 minute. Dish out and serve immediately with steamed rice.