My Caramel Chilli Chicken uses brown sugar, aromatics like ginger and chilli, and chicken stock to make a sticky moreish caramel that is quick and simple to make. I use a mild chilli and remove the seeds so it isn’t very spicy. I have served it here with rice, sweet soy and raw veg, however the Caramel Chilli Chicken is delicious in bao buns or on roti bread as well.

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The beauty of this recipe is that it uses staple pantry ingredients and all cooks together in the pan. You stir the caramel a few times but it is very low admin! I love the combination of the ginger, garlic and chilli with the sweet caramel. It is balanced with fish sauce (you can simply use salt too) and is so versatile.

Ingredients

Chicken thigh, boneless, skinless. You can use chicken breast but it won’t be as succulent as thigh.
Brown sugar, essential to make that dark caramel
Ginger, root ginger
Chilli, I use a mild one and remove the seeds
Garlic
Fish Sauce, or you can use salt
Chicken stock, or vegetable stock

How to Make Caramel Chilli Chicken:

In a heavy based pan saucepan over a medium heat, add the brown sugar and water. Cook for around a minute until the sugar dissolves and you have dark caramel. Add chicken, garlic, ginger and chilli. Stir and cook for 1 minute then add chicken stock and fish sauce.

Bring to a boil then turn down to a simmer. Cover and cook for around 10 minutes, checking and stirring occasionally. Then remove the lid and cook for a further 8-10 minutes, stirring occasionally.

When the chicken is cooked and the sauce is sticky and thick you are ready to serve. I am serving with rice, raw tomato, cucumber, coriander and sweet soy sauce for extra dipping and drizzling.

If you are looking for more recipes using chicken check out my posts for Chicken and Broccoli Bake and Chicken Mee Goreng.

Common questions about Caramel Chilli Chicken:

Can I use Chicken breast? You can use chicken breast but it won’t be as succulent as thigh.

We don’t have fish sauce? You can use salt instead. Season to taste.

What wine shall I serve with Caramel Chilli Chicken? A sweet Riesling would be incredible.

Caramel Chilli Chicken

Servings 4

Author Jana Macpherson

Ingredients

½ cup brown sugar
1 tablespoon water
750 grams boneless chicken thigh cut into pieces around 3-4 cm
100 mls chicken stock
3 cloves of garlic
1 thumb sized piece of ginger peeled and cut into matchsticks
1 mild chilli seeds removed, sliced
1 tablespoon fish sauce

To serve

Rice
Tomato
Cucumber
Coriander
Sweet soy sauce

Instructions

In a heavy based pan saucepan over a medium heat, add the brown sugar and water.
Cook for around a minute until the sugar dissolves and you have dark caramel.
Add chicken, garlic, ginger and chilli. Stir and cook for 1 minute then add chicken stock and fish sauce.
Bring to a boil then turn down to a simmer. Cover and cook for around 10 minutes, checking and stirring occasionally. Then remove the lid and cook for a further 8-10 minutes, stirring occasionally.
When the chicken is cooked and the sauce is sticky and thick you are ready to serve.
I am serving with rice, raw tomato, cucumber, coriander and sweet soy sauce for extra dipping and drizzling.