Zutaten für Asian Caramelized Chicken
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 12 boneless skinless chicken thighs
- 1-2 tablespoons water
- 2 tablespoons brown sugar
- Shallots
- Oyster Sauce
- 2 tablespoons rice vinegar
- Fish Sauce
- Lime Juice
- 2 cloves minced garlic
- 1/4 cup soy sauce
- 1 star anise (optional)
- 1/4 cup chopped peanuts
- 2 tablespoons chopped fresh cilantro
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Zubereitung von Asian Caramelized Chicken
- Heat 1 tablespoon butter and 1 tablespoon oil in a large frying pan over medium heat.
- Open each boneless, skinless chicken thigh to lie flat. Brown chicken thighs on both sides in batches, ensuring not to overcrowd the pan.
- Set the browned chicken aside.
- Remove all but 1 tablespoon of fat from the pan. Add 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon grated ginger, 2 cloves minced garlic, 1 star anise (optional), and 1/4 cup chicken broth.
- Bring the sauce to a simmer and cook, stirring occasionally, until it thickens and becomes syrupy, about 15 minutes.
- Taste the sauce and adjust seasoning by adding more garlic or rice vinegar to your preference.
- Return the chicken to the pan. Coat the chicken evenly with the syrupy sauce and cook until the chicken is cooked through (internal temperature of 165°F/74°C), about 5-7 minutes.
- If the glaze becomes too thick, add 1-2 tablespoons of water and stir to adjust consistency.
- Remove the star anise (if used).
- Garnish with 1/4 cup chopped peanuts and 2 tablespoons chopped fresh cilantro, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
70g
Fat
26g
Carbs
7g
