Spicy Caramel Chicken

Chef John's updated spicy caramel chicken features browned and caramelized chicken chunks with hot and sweet peppers simmered in ginger-soy sauce.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 1004 Calories

Ingredients

• 1 tablespoon vegetable oil
• 4 cups cooked white rice
• 1 teaspoon soy sauce
• 2 teaspoons hot pepper sauce, or to taste
• 2 tablespoons finely grated fresh ginger
• 4 cloves finely minced garlic
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 0.33333334326744 cup rice vinegar
• 0.33333334326744 cup fish sauce
• 0.25 cup chopped fresh cilantro leaves
• 0.75 cup light brown sugar
• 0.5 cup roasted peanuts
• 0.5 cup sliced, seeded jalapeno peppers
• 0.5 cup sliced, seeded mild red chilies or bell peppers
• 0.5 cup chopped green onions, plus more for garnish

Recipe Instructions

Step 1

Whisk brown sugar, vinegar, fish sauce, garlic, ginger, hot sauce, and soy sauce together in a large bowl.

Step 2

Place chicken in a separate bowl. Add 1/4 cup brown sugar sauce; toss until chicken well coated. Set aside 15 minutes.

Step 3

Heat vegetable oil in a heavy skillet over high heat until oil starts to smoke. Add chicken in a single layer; cook and stir until chicken starts to caramelize and turn deep brown, 8 to 10 minutes. Reduce heat to medium. Stir in jalapeños and red peppers, peanuts, and 1/2 cup green onions; cook and stir, 1 minute. Add remaining brown sugar sauce; simmer until heated through, 1 or 2 minutes. Remove from heat.

Step 4

Stir in cilantro. Serve over hot cooked rice; top with chopped green onions.