- 3/4 cup dark brown sugar
- 1/3 cup rice vinegar
- 1/3 cup cold water
- 1/3 cup fish sauce
- 1 tablespoon soy sauce
- 4 cloves garlic, crushed
- 1 tablespoon fresh grated ginger
- 1 1/2 teaspoons crushed red pepper
- 1 teaspoon vegetable oil
- 5 boneless, skinless chicken thighs, quartered
- 1/2 cup chopped green onions
- Whisk dark brown sugar, rice vinegar, water, fish sauce, soy sauce, garlic, ginger, and crushed red pepper together in a bowl until sugar is completely dissolved.
- Heat oil in a skillet over high heat. Add chicken; cook until skin is golden brown, about 5 minutes. Pour in 1/2 cup of the brown sugar mixture. Cook and stir until sauce is thickened, about 5 minutes more.
- Pour in remaining sauce; cook until chicken is no longer pink at the bone and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Top with green onions.
05/13/2018
recipepes.com
Caramel Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
