Caramel chicken

Caramel chicken

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  • 4
  • Easy
  • Dairy free Fat conscious
  • 5 minutes
  • 15 minutes
  • Woolworths Weltevrede Vanilla Chardonnay 2017


  • 2 T sunflower oil
  • 8 free-range skinless chicken thighs
  • 3 star anise
  • 2 red chillies, halved
  • 1 cinnamon stick
  • 2 cloves garlic, crushed
  • 1 t Woolworths crushed fresh turmeric
  • 1 T Woolworths crushed fresh ginger
  • 2 T coconut or Muscovado sugar
  • 1⁄2 cup rice vinegar
  • 1 cup hoisin sauce
  • 1 T fish sauce
  • 100 g peanuts, toasted and roughly chopped basmati or jasmine rice, steamed, for serving

Cooking Instructions

Heat the oil in a pan, then brown the chicken. Add the spices. Cook for 2 minutes.

Add the sugar and cook over a medium-low heat for 2 minutes.

Stir in the rice vinegar, hoisin sauce and fish sauce. Cook for 4 minutes, or until the chicken is cooked through.

Serve with the peanuts and rice.

Cook's note: The caramel flavour of coconut sugar is perfect for this recipe and it's perfectly balanced by the rice vinegar and fish sauce. I love the combination of sweet, spicy and salty.

Browse more Asian recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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