Salted Caramel Chicken
You won't believe how easy it is to make the most incredible salted caramel chicken!
Servings: 3 - 4
Cost: £2.50 / $3
Equipment
- Sharp Knife & Chopping Board
- Large Mixing Bowl
- Large Pan & Tongs
- Wire Rack
- Spatula
Ingredients
Chicken
- 640g / 1.4lb boneless skinless Chicken Thighs, diced into large bite-sized pieces
- 1 tbsp Groundnut Oil, plus more if frying the chicken (see notes)
- 3/4 tsp Fine/Table Salt
- 1/2 tsp EACH: Garlic Powder, Ginger Powder
- 1/4 tsp White Pepper
- 50g / tightly packed 1/3 cup Cornflour/Cornstarch, plus more if needed
- Oil Spray, if air frying the chicken
Salted Caramel
- 110g / tightly packed 1/2 cup Light Brown Sugar
- 60ml / 1/4 cup Double/Heavy Cream, at room temp
- 45g / 3 tbsp Unsalted Butter, diced into small cubes and left at room temp
- 2 tbsp Light Soy Sauce
- 1/8 tsp Fine/Table Salt (optional)
To serve
- Flaky Sea Salt
- Sesame Seeds
- very thinly sliced Spring Onion, (optional)
- very thinly sliced Red Chilli, (optional)
Instructions
- Add the diced chicken to a large mixing bowl and coat in the oil and seasoning. Add the cornflour and toss until the chicken is fully coated. You can add another tbsp or so cornflour if needed.
- Air Fry (option 1): Lightly spray the base of the air fryer with oil. Spread the chicken out and lightly spray with oil. Cook at 200C/400F for 12 minutes, or until light golden, crisp and piping hot through the centre. You may need to work in batches.
- Pan Fry (option 2): Add 4 tbsp oil to a large pan over medium-high heat (or enough to cover the base of the pan). Once the oil is hot enough that a crumb rapidly sizzles, spread out the chicken and fry each side for 3-4 minutes, or until golden, crisp and piping hot through the centre. You may need to work in batches. Place the chicken on a wire rack when done, then discard any excess oil and wipe out the pan.
- For the sauce, add the sugar, butter, cream and soy sauce to a pan over low heat. Use a spatula to stir until everything is combined, with the sugar dissolved and butter melted. Increase the heat slightly and bring the sauce to a gentle simmer. Stir frequently for around 3 minutes or until the sauce thickens and starts turning syrupy. Keep in mind it'll thicken up more as it cools. You can add a pinch of salt if you think it needs it.
- Turn off the heat and stir in the chicken until fully coated, then serve with sesame seeds and flaky sea salt.
Video
Notes
a) Chicken - I don't recommend using breast because it'll overcook by the time the outside gets a chance to crisp up. Thigh is more difficult to overcook in comparison to breast (plus it's more flavoursome). Timings will vary based on the size of the chicken and how crowded the pieces are in both the air fryer and pan, so just be vigilant throughout.
b) Oil - Groundnut oil adds a gentle nutty flavour to the dish which works tremendously with the caramel. I haven't used peanut oil before, as it's difficult to get in the UK, but if it's got a subtle flavour you could sub that. Don't use sesame oil - it's too strong. Sub veg or sunflower oil.
c) Sauce consistency - Make sure it doesn't simmer too aggressively because the sugar could burn. Just keep gently bubbling away until the sauce thickens up and keep in mind it'll thicken a little more once you add the chicken in. If at all wary just cut the heat and check where you're at. You can always turn the heat back on a simmer a little more. If you over-thicken the sauce or need to loosen it up at all once the chicken is in, just stir in hot water a dash at a time.
d) Saltiness - A lot of saltiness will come from the soy sauce and a little bit from the chicken itself. I tend to add a pinch more in the sauce (~1/8 tsp) but that's completely optional. Keep in mind you're serving with a pinch of flaky sea salt too. In general, it's much easier to add more than take it out, so go steady!
e) Make ahead - I don't recommend making the chicken ahead of time, but you can make the caramel ahead of time. Just transfer to a bowl or jar and leave to completely cool, then tightly store in the fridge for a few days. Gently reheat in the pan, using a splash of water to loosen it up if needed.
f) Servings/Calories - Will make 3 portions (or 4 modest). Calories is the whole recipe divided by 3 assuming the air fryer method.
Nutrition
Calories: 685kcal | Carbohydrates: 52.79g | Protein: 43.52g | Fat: 32.87g | Saturated Fat: 15.078g | Polyunsaturated Fat: 3.39g | Monounsaturated Fat: 11.696g | Trans Fat: 1.759g | Cholesterol: 260mg | Sodium: 1146mg | Potassium: 624mg | Fiber: 0.3g | Sugar: 36.19g | Vitamin A: 718IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 2.27mg