JUST SNAPPED @littleswallowchinadoll

Food, Fast: Caramel chicken

This post originally appeared on Laugh Lots, Travel Often.

Bill Granger recently opened his first restaurant in London, which unfortunately doesn’t take reservations so isn't necessarily a great option for a hungry week night. But it did inspire me to go have a hunt for a recipe of his for my final quick chicken experiment.

Quick Chick Part #5: Caramel Chicken

In a bowl toss together:
  • 4 halved skinless chicken thigh fillets

  • ½ a tablespoon of vegetable oil
And slice up:
  • ½ a red onion (I use a whole small one)

  • 1 ½ garlic cloves (I use 2)

Fry the chicken pieces over a high heat for a couple of minutes on one side, then flip and cook for a further minute. Remove the chicken from the pan, add a little more oil if required, reduce the heat to medium and add the onion and garlic for five minutes.

Pop the chicken back into the pan, season generously with pepper, and add:
  • 2 tablespoons of dark soy sauce
Stir to combine everything together, and then turn the heat right down and cook covered for ten minutes, stirring occasionally. Turn the heat back up to high for the last bit of cooking, and add:
  • 55g, or about ¼ cup of brown sugar

Cook uncovered for 3 – 4 minutes until everything is coated in thick, syrupy sauce, then stir in:
  • 2 tablespoons of Thai fish sauce
I serve up with plain boiled brown basmati rice and steamed broccoli. The sauce is deliciously sticky and tasty – it definitely delivers on the caramel promise. I wish that I had put more pepper in to give it a bit more of a kick, so if you like peppery make sure you are heavy handed with the seasoning! The man declares it a triumph, but between you and me, I’m starting to think he has a bit of a preference for the Asian inspired…

  • Total time to mouth: 30 minutes

  • Extra ingredients to buy: 1 – Thai fish sauce

  • Man rating: 8/10
So all up, four successful chicken dishes and one fail thanks to lengthy grill times. Still, all five were flavoursome and simple, and will definitely be appearing in my cooking repertoire again. Chicken...the most versatile bird? You be the judge.