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Caramel Chicken Recipe

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This recipe for Caramel Chicken, by , is from The Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Guccione

Category:
Category:

Ingredients:  
Ingredients:  
2 T vegetable oil
2 lbs skin-on, bone-in chicken thighs
Kosher salt
8 Cloves garlic, peeled
⅓ C Packed light brown sugar
C unseasoned rice vinegar
2 Slices peeled ginger " thick
1 C low-sodium chicken broth
C Reduced-sodium soy sauce
2 Scallions, thinly sliced
Cooked white rice for serving

Directions:
Directions:
Heat oil in a large wide heavy pot over medium-high heat.
Season chicken with salt and, working in batches, cook until golden brown and crip, 6-8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to a plate with chicken. Pour off fat from pot.

Return pot to medium-high heat and add cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.

Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20-25 minutes. Transfer chicken to a plate.

Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Active 1 hour 15 minutes, Total 1 hour 45 min

 

 

 

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