Spicy Chilli Caramel Chicken
Ingredients
- 1.2kg chicken thighs, bones removed
- 3tbsp vegetable oil
- 1.5tsp turmeric
- 1.5tsp chilli powder
- 4 garlic cloves, minced
- 7.5tbsp fish sauce
- 7.5tbsp caster sugar
- 3 red chillies, sliced
- 40g ginger, sliced into matchsticks
- 4 limes, zested & juiced
- 3 spring onions, sliced
- 1 large packet mint, stalks removed
Preparation
Add the chicken thighs to a large bowl. Pour the oil over then add the turmeric, chilli powder, garlic and 3tbsp fish sauce.
Mix together with your hands to ensure chicken is well coated. Marinate for 1hr.
Preheat the oven to 180C Fan.
Put a large frying pan on high heat and once hot, add the chicken top side down (you may have to do this in batches). Cook for 6-7 mins until starting to char.
Flip and cook for 3 mins then transfer to a baking tray. Pour over cooking juices then cook in the oven for 15 mins, until chicken is cooked through.
Meanwhile put the sugar in a small saucepan on medium-low heat. Leave to melt, gently swirling the pan when the edges melt.
Once it’s an amber colour, add in the chillies and ginger. Remove the pan from the heat then stir in the lime juice and remaining fish sauce.
Return to heat to melt hardened sugar.
Pour cooking juices from chicken into the chilli caramel dressing and mix well.
Add chicken to platter, pour over all the dressing then garnish with spring onions, lime zest and mint leaves. Serve with rice, fresh greens and dig in!
Notes
This recipe is a slight adaptation from @goodfoodeveryday and serves 6 people. It combines spicy, sticky, sour, and sweet flavors in one dish.
