20-Minute Caramelized Chicken Recipe: A Restaurant-Worthy Recipe & Foodie's Favorite by Donna John

Sweet, sticky, tangy with a little heat, this caramelized chicken recipe has it all. It is one of my all-time favorite recipes to make. 

The one-pan recipe is incredibly easy and quick to prepare – you don't even brown the chicken. (Yes, I was not sure about this either, but it works.) You'll be planning when you're going to make it again as you eat it.

Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 

Ingredients

• 1 pound boneless chicken thighs, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1 large shallot, sliced thin
• 2 green onions, sliced 

Sauce

• 1/2 cup brown sugar
• 1/4 cup fish sauce
• 1/4 cup water
• 3 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger (I used 1 cube of Dorot Gardens crushed ginger)
• 1/2 - 1 teaspoon coarsely ground black pepper, or to taste
• 1 fresh Thai chile, chopped, (I used a red jalapeno)

For Serving

• chopped cilantro, chopped green onions and chopped hot pepper, for garnish
• cooked jasmine rice or white rice

Here's how to make it: 

1. Combine all the sauce ingredients. Set aside.
   
2. Heat the vegetable oil in a  large frying pan or wok. Add the shallot and sliced green onions and cook until soft, about 3 to 4 minutes. Add the sauce and chicken.
   
3. Turn the heat to high and simmer, stirring often, until the chicken is cooked through and sauce has thickened, darkened and caramelized, about 10 minutes. Serve over rice and garnish with cilantro, green onions and chopped hot pepper.
   
   
   

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