– ½ cup sugar – 5 chicken thighs boneless and skinless – ¼ tsp garlic powder – ¼ tsp onion powder – 1 ½ cup chicken broth – ¼-1/2 tsp crushed red peppers – 1 ½ tsp ground ginger – 1 tbsp minced garlic - tap to see more ...
– Cut the chicken up into pieces and add to a bowl. – Lightly season with salt and pepper. Season with garlic and onion powder. Add the vegetable oil. Toss chicken in oil and seasonings.
– Over medium high heat sear the chicken on both sides for a couple of minutes. – Add the chicken broth, apple cider vinegar, soy sauce, fish sauce, ginger, crushed red peppers, brown sugar and garlic to the skillet. Let the chicken simmer.
To make the slurry – Remove hot liquid from the skillet. Add it and the cornstarch to a small bowl. – Pour the slurry into the skillet with chicken and mix well. Slurry thickens the sauce. Let the sauce come to a boil. Then let is simmer. Serve the caramel chicken over Rice select rice. Top with sliced green onions.
RiceSelect rice – To make the RiceSelect rice, just follow the instructions on the back of the container. Serve over RiceSelect Jasmati rice or your favorite RiceSelect rice, as RiceSelect® Arborio rice would also be a great option. Garnish with green onions.