ATK Asian (Vietnamese) Caramel Chicken

NOTES

This ATK recipe originally used chicken thighs but there is a video from the ATK YouTube series What's Eating Dan where he uses chicken breast.

The saltiness of fish sauce can vary; taste as you go in case you have to add salt.

Grate the ginger and cut the asparagus/broccolini and green onion ahead of time.

When taking the temperature of the caramel, have hot water at the ready and then tilt the pan and move the thermometer back and forth to equalize hot and cool spots.

With a half recipe, cooking temps will be shorter.

You can serve the vegetable separately or mix it into the sauce in the final step. Also, plan to serve this dish with plenty of white rice: it is intensely seasoned.

INGREDIENTS (half amounts in parentheses)

1 Tbl baking soda (1-1/2 tsp)
2 pounds boneless, skinless chicken breasts (1 lb) cut into large chunks
7 Tbl sugar (3-1/2 Tbl)
1/4 cup fish sauce (1/8 c)
2 Tbl grated fresh ginger (1 Tbl)
1 lb broccolini or asparagus, into 1-2 inch pieces, sliced 1/4 inch thick (1/2 lb)
2 tsp cornstarch (1 tsp)
1/2 tsp pepper, very finely ground (ie processed) (1/4 tsp)
Various portions of water
(optional) Green onion


PREPARATION

1. Prepare vegetables and ginger ahead of time.

2. In a large bowl, combine baking soda and 1-1/4 cups cold water (5/8 cup or 150 ml).

3. Add chicken pieces, toss to coat, and let stand at room temperature for 15 minutes.

4. Meanwhile, in a small but high-walled saucepan (or smaller for half recipe), combine sugar and 3 Tbl (1-1/2 Tbl) water.

5. After the chicken has rested for 15 mins, rinse it in cold water and drain it well.

6. Over medium-high heat, bring water and sugar to boil and cook, without stirring, until mixture begins to turn golden, 4 to 6 minutes.

7. Reduce heat to medium-low and continue to cook, gently swirling or tilting saucepan back and forth, until sugar turns color of molasses and registers between 390 and 400 degrees, 4 to 6 minutes longer. NOTE: Caramel will produce some smoke during last 1 to 2 minutes of cooking.

8. Immediately remove saucepan from heat and carefully pour in 3/4 cup hot water (mixture will bubble and steam vigorously).

9. When bubbling has subsided, return saucepan to medium heat and stir briskly to dissolve caramel.

10. Transfer caramel to 12-inch skillet (10-inch) and stir in fish sauce and ginger.

11. Add chicken and bring to simmer over medium-high heat.

12. Once it starts simmering, reduce heat to medium-low, cover, and simmer until chicken is fork-tender and registers 205 degrees, 30 to 40 minutes, flipping chicken 1/3 or 1/2 way through simmering.

13. While chicken is cooking, prepare the rice.

14. Transfer chicken to serving dish and cover to keep warm. Leave remaining sauce in the pan.

15. For the broccolini or asparagus, plan to braise it by bringing 1/2 inch to boil in skillet; cover and simmer until broccoli is just tender, 3 to 5 minutes. Transfer to serving dish with chicken.

16. While vegetables cook, bring remaining caramel sauce to boil over medium-high heat and cook until reduced to 1-1/4 cups (1/2 to 3/4 cup), 3 to 5 minutes.

17. In a small bowl, whisk cornstarch and 1 Tbl (1-1/2 tsp) water together, then whisk into sauce.

18. Simmer until slightly thickened, about 1 minute, then stir in pepper.

19. Pour 1/4 cup sauce over chicken and vegetables (for half recipe, add chicken and vegetables to skillet and stir to coat).

20. Sprinkle with green onion and serve, passing remaining sauce separately.