Delicious caramel chicken
The chicken sauce is deliciously sweet and is flavoured with ginger, star anise and a cinnamon stick. Serve the caramel chicken with jasmine rice and vegetables.
4 servings | Preparation time 1 hour
Ingredients
1 pkg (530 g) chicken fillets (unflavoured)
1 tbsp fish sauce
Caramel sauce
3 cm piece (20 g) of ginger
2 cloves of garlic
1 red chilli
3 tbsp rapeseed oil
¾ dl brown sugar
2 dl white wine
1 ½ tbsp soy sauce (gluten-free)
2 pcs star anise
1 cinnamon stick
In addition
½ tbsp rapeseed oil for frying
1 pot coriander
jasmine rice
Cut the chicken fillets in half and season them with fish sauce. Let marinate for half an hour at room temperature.
Peel and finely chop the ginger and garlic. Rinse and cut the chilli. Remove the seeds and slice the chilli.
Brown the surfaces of the chicken in oil (½ tbsp) in a pan in a few batches. Move the chicken to a plate to wait. Rinse the pan.
Mix oil and sugar in the pan. Heat the mixture at medium heat for about 10 minutes. After the sugar has dissolved, add the ginger, chilli and onions. Mix gently.
Add the wine, soy, anise and cinnamon. Let boil until the liquid condenses to about half.
Add the chicken and let the sauce boil until the chicken is cooked and the sauce is syrupy and thick. Turn the chicken fillets a few times so that they cook evenly and get a beautiful colour.
Garnish the caramel chicken with coriander and serve with jasmine rice.
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