Caramel Chicken

I try a lot of recipes. You probably know that, since I constantly find new things to post about here. Some are of the kind that I like well enough, but not enough to make again. Some are new favorites, that I know I'll make again, and again. This is one of those.

I found it over at Nika's Culinaria, and it's a recipe from a book called "2500 recipes". I don't have the book, nor any strong inclination to buy it, but this chicken.. wow, this chicken is really extraordinary.

Do use as good chicken as you can buy - it makes a big difference here. I used organic free-range chicken thighs, and it was absolutely delicious. I made it again with slightly inferior chicken and it wasn't half as good. So do opt for the good stuff - it will be well worth it, I promise!

Caramel Chicken
serves 3-4

500 g chicken thighs, deboned
corn starch
2 tbsp neutral oil
1 yellow onion, finely chopped
1-2 carrots, thinly sliced
2 cloves of garlic, minced
2 tbsp brown sugar
2-3 tbsp apple cider vinegar
1 tsp worcestershiresauce
black pepper
salt

Cut the chicken into bite-sized pieces. Coat them lightly in corn starch. Heat the oil and fry the chicken until it's cooked through, and slightly crispy on the outside. Remove to a plate.

Add more oil if you need to, and fry onion and carrot on fairly high heat for one minute. Add garlic, sugar, vinegar and worcestershiresauce and cook for a few minutes until the sugar has melted. Add the chicken to the pan and stir until it's well coated. Season with some black pepper and salt if you wish, and serve it with rice.

Recipe in Swedish:
Karamellkyckling