Serves 4
105 min
Caramel Chicken
Recipe GLPRbeef8480b29707
Tender, skin-on chicken legs and thighs are seared until golden, then braised in a glossy caramel sauce infused with ginger, garlic, and a balance of sweet and savory flavors. This Chinese-inspired dish develops a rich, amber glaze as the sauce reduces, creating an elegant one-pot meal best served over white rice.
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Ingredients
2 tablespoons vegetable oil
2 1/2 pounds skin-on, bone-in chicken legs and thighs
Kosher salt to taste
8 garlic cloves, peeled
1/3 cup packed light brown sugar
1/4 cup unseasoned rice vinegar
2 slices peeled ginger, about 1/4-inch thick each
1 cup low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 scallions, thinly sliced
Cooked white rice for serving
1/2 cup water
Directions
Heat the vegetable oil in a large, heavy pot over medium-high heat. Pat the chicken pieces dry and season generously with kosher salt on all sides. Working in two batches to avoid crowding, place the chicken in the pot skin-side down and cook until the skin is golden brown and crispy, about 6–8 minutes. Flip and cook the other side until lightly browned, another 6–8 minutes per batch. Transfer the cooked chicken to a plate. Add the peeled garlic cloves to the pot and stir frequently until fragrant and golden, about 2 minutes. Transfer the garlic to the plate with the chicken. Carefully pour off and discard the excess fat from the pot, leaving just a light coating.
Return the pot to medium-high heat and add 1/2 cup of water, using a spoon to scrape up all the browned, flavorful bits stuck to the bottom of the pot. Add the brown sugar and stir constantly until it dissolves completely. Continue cooking, stirring occasionally, until the sugar mixture transforms into a deep amber color, about 4 minutes—watch carefully to avoid burning. Slowly pour in the rice vinegar (the mixture will bubble and the caramel may crystallize temporarily); stir continuously until the sugar dissolves back into the liquid, creating a smooth, glossy caramel sauce.
Add the ginger slices, chicken broth, and soy sauce to the caramel sauce and stir to combine. Return the chicken pieces to the pot, arranging them skin-side up, and scatter the reserved garlic cloves among them. Bring the liquid to a boil over medium-high heat. Reduce the heat to low and simmer gently, uncovered, until the chicken is fully cooked through—the thickest part of the thigh should register 165°F on a meat thermometer—about 20–25 minutes. Carefully transfer the cooked chicken to a clean plate.
Increase the heat to medium-high and bring the cooking liquid (with the ginger and garlic still in the pot) to a rolling boil. Let it reduce, stirring occasionally, until the sauce becomes thick and glossy enough to coat the back of a spoon, about 10 minutes. Return the cooked chicken to the pot and turn the pieces gently to coat them evenly with the reduced sauce. Top with the sliced scallions and serve over cooked white rice.
