Now that might not sound too appetising. Caramel and chicken? But you're going to have to trust me on this one. Let me set the record straight, it's not caramel like the creamy stuff that should be paired with salt and put on top of a cake. This is dark soy sauce combined with Chinese flavourings put together with brown sugar. And it tastes so good.
The story of why we wanted to eat this? Well. We were shopping in the City and we stopped for lunch at a Chinese noodle bar. We had the most delicious chicken and it happened to be called caramel chicken. So when we got home I searched for a recipe. It wasn't as easy as I thought it would be. I don't like my recipes to be over complicated so I toned down the recipe and voila. Here it is.
It's perfect to serve with rice, noodles or stir fry veg. Or it makes a tasty filling in a brioche roll. You need to give it a try. It's too easy not to!
- Serves 2 -
2 chicken breasts
3 tbsp dark soy sauce
1 tbsp light brown sugar
1 tsp vinegar
1 tbsp olive oil
1 tsp ground ginger
1 tsp of toasted sesame oil
1 spring onion finely sliced, to serve
Cut the chicken breasts up into bitesize pieces.
Heat the olive oil in a large frying pan. And fry the chicken until fully cooked.
Once cooked, set aside.
In the same pan place the brown sugar and the water. Scrap down the brown on the pan from the chicken (adds extra flavour). Stir until fully combined.
Add in the soy sauce, vinegar, ground ginger and toasted sesame oil into the pan too. Simmer over a gentle heat until the liquid starts to bubble away.
Add the chicken back into the pan and cook until the liquid has been almost absorbed, take care not to burn the sauce. Sugar can burn very quickly so take care.
Sprinkle over the sliced spring onions.
Serve with rice, noodles or stir fry veg.