Introduction
Caramel ginger chicken is a delectable dish that perfectly balances savory, sweet, and spicy flavors. This recipe highlights the rich taste of chicken thighs, enhanced with fragrant ginger and a touch of fish sauce. Easy to prepare and remarkably satisfying, it’s an excellent option for weeknight dinners or special occasions. Serve it over fluffy jasmine rice to soak up the delicious glaze, and garnish with fresh herbs for an added burst of flavor.
Detailed Ingredients with measures
1 kg (2 lb) skinless chicken thigh fillets, cut into large 5 cm (2″) pieces
3 tablespoons fish sauce
1 bird’s eye chili or Thai chili, deseeded and finely minced (optional)
3 tablespoons vegetable oil
1/4 cup brown sugar, tightly packed
1/3 cup ginger, finely julienned (about a 5 cm/2″ thick piece)
2 eschalots, halved then finely sliced (substitute with half a red onion if needed)
1/2 cup boiling water
Prep Time
Prep time for this recipe is approximately 15-20 minutes, which includes the time taken to cut the chicken and gather all ingredients.
Cook Time, Total Time, Yield
Cook time is around 15 minutes. Therefore, the total time for this recipe adds up to about 30-35 minutes. This dish serves approximately 4 people.
Instructions
1. Toss the chicken pieces with fish sauce and minced chili (if using). Set aside while preparing the other ingredients. Marinating overnight is optional but not necessary.
2. Use a large non-stick pan (approximately 30 cm/12″) to ensure the liquid reduces efficiently.
3. In the cold pan, combine vegetable oil and brown sugar. Turn the heat to medium-high. As soon as the sugar melts, remove the pan from the heat. Carefully add the chicken pieces, ginger, and eschalots. Toss briefly to coat. The caramel may harden but will re-melt upon returning to heat.
4. Return the pan to the stove. Stir until the chicken changes from pink to white all over, but not browned or fully cooked through.
5. Add boiling water to the pan. Stir and bring to a rapid simmer over medium-high heat. Simmer for 10 to 12 minutes, stirring occasionally, until the liquid reduces to a glaze that coats the chicken.
6. Serve the caramel ginger chicken over jasmine rice or other plain rice. Garnish with fresh coriander or green onion slices and additional red chili slices if desired.
Detailed Directions and Instructions
Step 1: Marinate the Chicken
Toss the chicken pieces with fish sauce and minced chili (if using). Set aside while preparing the other ingredients. Marinating overnight is optional but not necessary.
Step 2: Prepare the Pan
Use a large non-stick pan (approximately 30 cm/12″) to ensure the liquid reduces efficiently.
Step 3: Combine Ingredients
In the cold pan, combine vegetable oil and brown sugar. Turn the heat to medium-high. As soon as the sugar melts, remove the pan from the heat. Carefully add the chicken pieces, ginger, and eschalots. Toss briefly to coat. The caramel may harden but will re-melt upon returning to heat.
Step 4: Cook the Chicken
Return the pan to the stove. Stir until the chicken changes from pink to white all over, but not browned or fully cooked through.
Step 5: Add Water and Simmer
Add boiling water to the pan. Stir and bring to a rapid simmer over medium-high heat. Simmer for 10 to 12 minutes, stirring occasionally, until the liquid reduces to a glaze that coats the chicken.
Step 6: Serve the Dish
Serve the caramel ginger chicken over jasmine rice or other plain rice. Garnish with fresh coriander or green onion slices and additional red chili slices if desired.
Notes
Note 1: Chicken Thighs
Using skinless chicken thigh fillets ensures the dish remains moist and flavorful.
Note 2: Fish Sauce
Fish sauce adds depth of flavor to the marinated chicken; adjust the amount if you prefer a milder taste.
Note 3: Chili Optional
The bird’s eye or Thai chili is optional and can be omitted for a milder version of the dish.
Note 4: Caramelization
Watch the sugar carefully while it melts to prevent burning.
Note 5: Serving Suggestions
This dish can be complemented with steamed vegetables for added nutrition.
Cook techniques
Marinating
Marinating the chicken with fish sauce and optional chili enhances its flavor. Allowing the chicken to marinate for a few hours or overnight will deepen the taste.
Caramelizing Sugar
Combining brown sugar with vegetable oil over medium-high heat creates a caramel base. It is crucial to remove the pan from heat once the sugar melts to prevent burning.
Stir-frying
Quickly cook the chicken until it changes color without letting it brown. This technique ensures that the chicken remains tender before adding liquid.
Deglazing
Adding boiling water to the sautéed ingredients helps release flavor from the pan and creates a glaze. This step is essential for building the dish’s overall flavor.
Simmering
Allowing the mixture to bubble gently reduces the liquid to a thick glaze, enhancing the dish’s richness. Stir occasionally to ensure even cooking and coating.
FAQ
Can I substitute the chicken thighs with breast meat?
Yes, chicken breast can be used, but it may result in a drier texture. Adjust cooking time as breast meat cooks faster.
What if I don’t have fish sauce?
You can substitute fish sauce with soy sauce for a different flavor profile, although it will lack the same depth of umami.
Can I omit the chili?
Absolutely! The chili is optional and can be left out for a milder dish.
What type of rice is best to serve with this dish?
Jasmine rice complements the flavors beautifully, but any plain rice variety will work well.
How can I store leftover caramel ginger chicken?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat thoroughly before serving.
Conclusion
This caramel ginger chicken recipe offers a delightful balance of flavors, combining the sweetness of brown sugar with the aromatic qualities of ginger and the umami from fish sauce. It’s a dish that’s not only satisfying but also easy to prepare, making it an excellent choice for weeknight dinners or entertaining guests. Pair it with jasmine rice and a garnish of fresh herbs for an extra touch of freshness.
More recipes suggestions and combination
Vegetable Stir-Fry
Combine seasonal vegetables such as bell peppers, broccoli, and snap peas with a soy sauce and sesame oil dressing for a quick, colorful side dish.
Coconut Curry Chicken
Use coconut milk and curry paste with the chicken for a creamy, spiced alternative. Serve with naan or over steamed rice.
Lemon Garlic Chicken
Marinate the chicken in lemon juice and minced garlic, then grill or pan-sear for a zesty flavor. Serve with a side of roasted vegetables.
Sweet and Sour Chicken
Add pineapple chunks and bell pepper to the chicken during cooking to create a sweet and sour profile. Serve over fried rice for a complete meal.
Chicken Satay Skewers
Thread marinated chicken onto skewers and grill. Serve with a peanut dipping sauce and a side of cucumber salad for a Thai-inspired dish.
