Caramel Chicken

Ingredients for Caramel Chicken

• 2 tablespoons vegetable oil

• 1.1kg skin-on, bone-in chicken legs and thighs

• Kosher salt

• 8 garlic cloves, peeled

• 70g (packed) light brown sugar

• 60ml (or more) unseasoned rice vinegar

• 2 1/4"-thick slices peeled ginger

• 240ml low-sodium chicken broth

• 60ml reduced-sodium soy sauce

• 2 spring onions, thinly sliced

• Cooked white rice (for serving)

Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.

Return pot to medium-high heat and add 120ml water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber colour, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.

Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.

Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with spring onions and serve with rice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.