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Thai Caramel Chicken

Thai Caramel Chicken
The wonderfully pungent aroma & flavor of fish sauce is balanced by the subtle sweetness of caramelized sugar and heat of fresh chiles in this version of a Southeast Asian classic.

Its taste is simply amazing - and so typical of Asian cuisines that manage to unite sweet, sour, spicy and savory flavors in a single wonderful one-pot dish.
Ingredients:

½ cup fish sauce
½ cup sugar
½ cup vegetable or olive oil
6 large shallots, or one medium onion, diced
3 lb chicken thighs (about 8 thighs)
10 fresh Thai bird chiles or 6 Serrano chiles, stemmed and minced (adjust to your personal taste)
3 oz. fresh ginger, peeled and cut into fine julienne
Freshly ground black pepper & ¼ tsp or to taste
2 cups chicken stock
4 scallions, sliced diagonally
One lime, sliced into wedges, for garnish

Directions:

 


In a small bowl, combine fish sauce and sugar; set aside.


In a large skillet over medium heat, heat oil. Place the chicken in the skillet, skin side down, and brown well, turning once, about 8 - 10 minutes total. Remove the chicken from the skillet and keep warm.

Add shallots or onion and stir until translucent, 1 to 2 minutes.

Add fish sauce-sugar mixture and stir until sugar caramelizes and turns golden brown. Add the chiles, ginger and black pepper, and stir for 2 minutes. Add stock, raise heat to high, and bring to a boil.

Add chicken, reduce heat slightly, and continue to cook, stirring frequently, until sauce is reduced and thickened and the chicken is cooked through, about 10 more minutes.

 

Place two thighs on each plate, spoon a little of the sauce over the top and garnish with sliced scallions and lime. Serve with jasmine rice.

Serves 4

 

 



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