Ingredients for Pei Wei Asian Diner Caramel Chicken
- 1 cup granulated sugar
- 1/4 cup water
- Reduced Sodium Chicken Broth
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- Whole Chicken
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- Fresh Ginger
- Fresh Garlic
- Red Onion
- Jalapenos
- English Cucumber
- Red Bell Pepper
- Carrot
- Green Onions
- Pineapple Chunk
- Of Fresh Mint
- Fresh Cilantro
- Fresh Basil
- Lime Juice
- Light Brown Sugar
- Toasted Sesame Oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pei Wei Asian Diner Caramel Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pei Wei Asian Diner Caramel Chicken
- Preheat oven to 325°F (160°C).
- In a high-sided saucepan, combine 1 cup granulated sugar and 1/4 cup water. Bring to a boil over medium heat, swirling the pan occasionally (do not stir).
- Continue to boil, without stirring, until the sugar turns a deep amber caramel color (about 8-10 minutes). Be careful not to burn it!
- Carefully whisk in 1 cup chicken broth. Stir constantly over low heat until the caramel dissolves completely.
- Stir in 2 tablespoons fish sauce and 2 tablespoons soy sauce. Set aside.
- In a medium bowl, whisk together ingredients for the Vietnamese vinaigrette (see ingredient list). Add 1 cup diced cucumbers, 1 cup diced red bell peppers, and 1 cup julienned carrots. Marinate for at least 30 minutes.
- Season 1.5 lbs boneless, skinless chicken thighs with 1 teaspoon salt.
- Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Set aside.
- In the same Dutch oven, sauté 2 tablespoons minced ginger, 4 cloves minced garlic, 1/2 cup thinly sliced red onion, and 1-2 finely minced Fresno chiles (adjust to taste) for 4-5 minutes until softened and fragrant.
- Return the browned chicken to the Dutch oven. Pour the caramel sauce over the chicken, ensuring it's coated evenly.
- Arrange chicken in the pot so it's mostly submerged in the sauce. Bring to a boil.
- Cover the Dutch oven, transfer to the preheated oven, and braise for 45-60 minutes, or until the chicken is cooked through and tender.
- While the chicken braises, prepare the garnish: combine 1/2 cup chopped green onions, 1 cup pineapple chunks, 1/4 cup chopped fresh mint, and 2 tablespoons chopped cilantro.
- Just before serving, remove the Dutch oven from the oven. Stir in the green onions and pineapple chunks.
- Serve the caramel chicken over rice noodles or steamed rice. Top with a generous portion of the Vietnamese vinaigrette slaw and garnish with fresh herbs.
Nutrition Information (Approximate per serving)
Sodium
129 g
Sugar
292g
Fat
86g
Carbs
27g
