Caramel Chicken


Caramel Chicken
Servings: 4


500g chicken thighs, skinned, boned and cut in half
2 tablespoons light cooking oil
2 tablespoons fish sauce
3 shallots, sliced
3 cloves garlic, sliced
frehsly ground black pepper
1/4 cup reduced-salt soy sauce
1/4 cup brown sugar
1/4 cup water
1 tablespoon lime juice
lime wedges to garnish

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100072


Caramelised food has a depth of flavour that is definitely moreish.


Place the chicken in a bowl with the oil, fish sauce, shallots, garlic and pepper and toss to combine.  Cover and refrigerate for 30 minutes.

Heat a large frying pan over medium-high heat.  Add the chicken mixture and stir-fry for 5 minutes or until the chicken has browned.  Add the soy sauce.

Cover the pan, reduce the heat to low and cook for 10 minutes, stirring occasionally.

Increase the heat to high, add the brown sugar, water and lime juice and cook uncovered for 3-4 minutes until the sauce is rich and syrupy.

Garnish with lime wedges and serve with rice and Cucumber, Pineapple and Bean Sprout Salad.


Braised Dishes

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