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Wednesday, March 11, 2015

Caramel Chicken

Caramel Chicken

There are lots of reasons to make this easy dinner dish, but the most important reason is the sauce. The sauce is incredibly addicting. It's a slightly sweet, vinegary, and gingery sauce studded with golden and caramelized garlic cloves. I could (almost) drink the sauce.

Caramel Chicken

This caramel chicken recipe from Bon Appetit is one of my favorites. It's easy to make– Z and I made this on a weekday night! Paired with some brown rice and a simple kale salad, it made for a delicious dinner.

Caramel Chicken
I'll admit...it's pretty easy to pick up Asian-inspired takeout in a mystery brown sauce. But you're left with mystery cuts of chicken in a thick and even more mysterious sauce with MSG. Next time you are tempted to get takeout, make this Vietnamese-inspired chicken dish instead!

Caramel Chicken

Caramel Chicken

From Bon Appetit Magazine
Serves 4

2 tablespoons vegetable oil
2 1/2 pounds bone-in, skin-on chicken legs and thighs
Kosher salt
8 garlic cloves, peeled
1/3 cup (packed) light brown sugar
1/4 cup unseasoned rice vinegar
2 slices 1/4" thick of peeled ginger
1 cup low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 scallions, thinly sliced

Heat oil in a large and wide heavy pot over medium-high heat. Season chicken with salt, and working in two batches, cook the chicken until golden brown and crisp, 6-8 minutes per side. Transfer the chicken to a plate. 

Add garlic to the pot, and cook until golden brown, about 2 minutes. Transfer the garlic to the plate with the chicken. Pour off the fat from the pot. 

Return pot to medium-high heat and add 1/2 cup of water, scraping up the brown bits from the bottom of the pan. Add sugar, stir to dissolve, then cook until the mixture thickens and turns dark amber in color. Carefully add the vinegar.

Add ginger, broth, soy sauce, and then chicken (skin side up) and garlic. Bring to a boil, reduce heat, and simmer for 20-25 minutes. Make sure chicken is cooked through. Transfer chicken to another plate. 

Bring cooking liquid to a boil and cook until thick enough to coat the back of a spoon, about 10 minutes. Return chicken to pot, and toss to coat. Top with scallions and serve with rice!

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