Caramel Chicken

I had fallen out of love with Bon Appetit. The new editor had swept in and made drastic changes. I wasn't cooking anything out of it anymore. Plus, EVERYTHING had dairy in it. Sometimes I don't want to be creative and make substitutions for every recipe so that my husband can still eat it.

Caramel Chicken

But, I kept hearing how great the recipes were. My brother and Mom were always making something new and delicious from BA. And, BA this, and BA that. I had to jump back on the bandwagon. The first issue arrived about a month ago. And, here's the first contribution to my blog from the issue. I've got several others bookmarked.

This caramel chicken is special. You know that sauce on General Tso's chicken and Sesame Chicken from your local chinese takeout? Well, this is it, but homemade and you know everything that went into making it. I'm making this sauce again soon for a glaze for chicken wings. 

Recipe Testing

Recipe Testing

Caramel Chicken

Adapted from Bon Appetit

Ingredients

  • 2 tablespoons vegetable oil
  • pounds boneless chicken thighs (skin-on, if possible)
  • Kosher salt
  • 8 garlic cloves, peeled
  •  cup (packed) light brown sugar
  • ¼ cup unseasoned rice vinegar
  • 2 slices ¼"-thick slices peeled ginger
  • 1 cup chicken stock
  • ¼ cup soy sauce or tamari
  • 2 green onions, thinly sliced

Directions

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

Return pot to medium-high heat and add ½ cup water, scraping up the browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Add vinegar (it may bubble up; sugar will crystallize); stir to dissolve.

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

Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken and any accumulated juices to pot; turn to coat. Top with green onions and serve over jasmine rice.