Spicy Caramel Chicken



  • 2 lbs boneless, skinless chicken thighs
  • 12 cup jalapeño peppers
  • 12 cup red chiles or bell peppers
  • 12 cup green onions
  • 12 cup roasted peanuts
  • optional: 14 cup chopped fresh cilantro leaves
  • 4 cups cooked white rice


  • 2 tbsp finely grated fresh ginger
  • 4 cloves finely minced garlic
  • 34 cup light brown sugar
  • 13 cup rice vinegar
  • 13 cup fish sauce
  • ~1 tsp soy sauce
  • ~2 tsp hot sauce


Make the sauce

  • In a medium mixing bowl
    • Peel and grate ginger
    • Peel and crush garlic
    • Add brown sugar, rice vinegar, and fish sauce
    • Add soy sauce and hot sauce and whisk together


  • Trim and cut chicken into ~1″ pieces
  • Transfer to a large mixing bowl
  • Add ~14 cup of the sauce and make sure the chicken is thoroughly coated
  • Marinate on the counter while prepping the rest of the ingredients
  • Seed and slice peppers into rings
  • Get peanuts
  • Chop green onions
  • Make rice

Make the caramel chicken

  • Put a heavy cast iron pan over high heat
  • When ready to cook, add oil and chicken pieces
  • Cook, stirring, until all the chicken is caramelized
  • Have courage to get deep caramelization
  • Visualize perfection
  • Back off heat to medium
  • Add in peppers, peanuts, and onions
  • Cook for 1 minute
  • Add the rest of the sauce and bring to a simmer and let it thicken a bit
  • Taste and adjust seasoning