Gabe’s Baller Caramel Chicken

gabes-baller-chicken.md

Gabe’s Baller Caramel Chicken

Arguments

• 3/4 cup dark brown sugar

• 1/3 cup fish sauce

• 1/3 cup rice vinegar

• 1 tablespoon soy sauce

• 4 cloves garlic, crushed

• 1 tablespoon fresh grated ginger (or better yet get a tube of minced ginger)

• 1 teaspoon vegetable oil

• 8 boneless, skinless chicken thighs, quartered (remove gross amounts of fat on edges if you buy cheap chicken, most of it can stay marbled in the middle though)

• 1/2 cup roasted peanuts (NOT SALTED)

• 2-3 fresh jalapeno peppers, seeded, deveined, and sliced into rings

• 1 bunch green onions, chopped

• fresh cilantro sprigs

Function

1. Mix brown sugar, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved. Set aside.

2. Heat oil over high heat in a skillet. Stir in chicken.

3. Immediately after you settle in the chicken to the skillet pour 1/3 cup of the brown sugar mixture over chicken

4. Push the chicken to the edges of the skillet so there’s a circle of chicken around the edge of the puddle of sauce in the middle (reduces liquid faster). Cook and stir until the brown sugar mixture has a syrup-like consistency and the chicken is getting a nice mahogany color usually like 15-30 minutes. Just keep stirring the chicken every 5 minutes or so. Don’t be pussy! This is the step that makes the recipe, there’s a ton of fat in thighs so it won’t dry out, just don’t burn it but don’t let that shit be runny and not crispy on the chicken. This is the step when you drink beer and talk with people.

5. Pour in the remaining brown sugar mixture; for about 3 minutes

6. Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.

7. Garnish with cilantro and serve over rice

Even better as a leftover.