Best 2 Caramelised Chicken Recipes

CARAMELISED CHICKEN AND PUMPKIN STIR-FRY

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

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.