Best 2 Caramelised Chicken Recipes

Caramelised chicken is a culinary delicacy that tantalizes the taste buds with its sweet and savory flavors. Whether you prefer a crispy coating or a tender and juicy interior, this versatile dish can be prepared in various styles to suit your palate. From simple pan-fried recipes to elaborate slow-cooked creations, the possibilities are endless. Let's embark on a culinary journey to discover the best caramelised chicken recipe that will leave you craving for more.

Let's cook with our recipes!

CARAMELISED CHICKEN AND PUMPKIN STIR-FRY

Caramelised Chicken and Pumpkin Stir-fry image

Make and share this Caramelised Chicken and Pumpkin Stir-fry recipe from Food.com.

Provided by JustJanS

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g skinless chicken fillets, thinly sliced
2 cloves garlic, crushed
2 -3 tablespoons peanut oil
300 g butternut pumpkin, sliced into pieces about 2 x 4 cm and 5 mm thick
1 red capsicum, seeded and cut into strips
60 g soft brown sugar
60 ml fish sauce
60 ml rice vinegar
1 (400 g) can baby corn, drained
2 tablespoons chopped fresh coriander

Steps:

Place the chicken in a bowl, add the crushed garlic and about 2 teaspoons of the peanut oil, then season with salt and plenty of freshly ground black pepper.
Heat a wok over high heat and add 1 tablespoon oil swirling to coat the sides of the wok.
Stir-fry the chicken in two batches for about 2 minutes per batch or until the meat changes colour.
Transfer the meat to a plate.
Add the remaining oil to the wok and stir-fry the pumpkin for about 4 minutes, or until tender but not falling apart.
Add the capsicum strips during the pumpkins last minute of stir-frying.
Remove the vegetables to the plate with the chicken.
Put the sugar, fish sauce, vinegar and 125ml water in the wok, stir thoroughly, then bring to the boil and boil for about 10 minutes or until syrupy.
Add the baby corn to the wok and heat for a couple of minutes, then return the chicken and vegetables to the wok as well.
Stir for 1 minute, or until well coated with the syrup and heated through.
Sir in the coriander and serve immediately over steamed rice.

CARAMELISED CHILLI CHICKEN

Caramelised Chilli Chicken image

From our local/state paper. Posting here to share as it sounds good. At this stage times are estimated.

Provided by ImPat

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 whole chicken
1 onion (finely chopped)
1/2 cup tomato sauce (ketchup)
1 tablespoon garlic (minced)
salt (freshly ground to taste)
pepper (freshly ground to taste)
1 chili (red finely chopped or to your taste)
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
1 tablespoon vinegar

Steps:

Preheat oven to 225°C.
Cut chicken into 8 pieces (2 drumsticks, 2 thighes and 2 half breasts [cut the breasts in half again to give you your 8 pieces - one portion will have wings, remove if you don't want them there] or buy a precut chicken.
Mix together in a large bowl all ingredients except the chicken pieces and mix well to combine and then put the chicken pieces in and coat them well in the marinade.
Line a shallow sided tray with baking paper and place the chicken pieces on the tray in a single layer.
Spoon any remaining marinade over the chicken pieces.
Place in pre-heated oven and bake until well browned and juices run clear (estimate 35 to 45 minutes, depending on size of chicken pieces).
Serve with rice and steamed vegetables.

Nutrition Facts : Calories 762.5, Fat 53.2, SaturatedFat 15.2, Cholesterol 243.8, Sodium 474.3, Carbohydrate 9.3, Fiber 1.1, Sugar 6.3, Protein 58.3

Tips:

Choose the right chicken: Use boneless, skinless chicken breasts or thighs for best results.
Marinate the chicken: Marinating the chicken in a mixture of soy sauce, garlic, ginger, and brown sugar helps to tenderize and flavor the meat.
Use a good quality soy sauce: A good quality soy sauce will make a big difference in the flavor of the dish.
Don't overcrowd the pan: When searing the chicken, don't overcrowd the pan or the chicken will steam instead of sear.
Cook the chicken over medium-high heat: Cooking the chicken over medium-high heat helps to create a nice caramelized crust.
Add the sauce at the end: Adding the sauce at the end of the cooking process helps to prevent the sauce from burning.
Serve the chicken immediately: Caramelized chicken is best served immediately after it is cooked.

Conclusion:

Caramelized chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its sweet and savory flavor, caramelized chicken is sure to please everyone at the table. So next time you're looking for a quick and easy dinner recipe, give caramelized chicken a try. You won't be disappointed!