Caramel Chicken Recipe Inspired By Katie Lee's Famous Sweet and Savory Dish

The History of Caramel Chicken

Caramel chicken is a popular chicken dish that is characterized by its sweet and savory caramel sauce. While the origins of caramel chicken are unclear, it seems to have become popularized in the 1970s and 1980s. During this time, recipes for "Caramel Chicken" and "Chicken in Caramel Sauce" began appearing in cookbooks and magazines. One of the earliest published recipes appears to be from the 1977 cookbook "The Versatile Chicken" by author Barbara Kafka. In the following decades, caramel chicken grew in popularity and became a staple recipe in many households.

Variations on the Caramel Chicken Theme

There are many variations on classic caramel chicken. While the sauce is the star of the dish, cooks have experimented with different cuts and preparations of chicken. Some popular options include:

• Boneless, skinless chicken breasts or thighs
• Chicken wings or drumsticks
• Whole cut-up chicken
• Chicken baked, sautéed, or pan-fried before adding sauce

The caramel sauce also offers room for creativity. Cooks may use different sugars, spices, liquors, or additional ingredients like coconut milk, ginger, chili sauce, or lime juice to make the sauce their own.

Katie Lee's Take on Caramel Chicken

Celebrity chef Katie Lee is well known for her caramel chicken recipe. Her version combines boneless, skinless chicken breasts with a homemade caramel sauce. The sauce gets its flavor from a blend of brown sugar, ginger, garlic, soy sauce, ketchup, and rice vinegar. Katie Lee's recipe calls for baking the chicken after coating it in the quick caramel mixture. The finished dish has become a fan favorite for its balance of sweet and salty flavors.

How to Make Caramel Chicken Like Katie Lee

Making caramel chicken at home is easy, especially if you follow Katie Lee's straightforward recipe. Here is an overview of how to make her signature caramel chicken:

Ingredients

• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons low sodium soy sauce
• 2 tablespoons ketchup
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 4 boneless skinless chicken breasts
• 2 tablespoons vegetable oil
• Sesame seeds, scallions, and sliced chilies for garnish (optional)

Steps

1. In a small saucepan, combine the brown sugar, rice vinegar, soy sauce, ketchup, ginger, and garlic. Bring to a boil over medium heat then reduce to a simmer for 5-10 minutes until thickened into a syrupy sauce.
2. Meanwhile, pat the chicken breasts dry and brush with vegetable oil. Sprinkle lightly with salt and pepper.
3. Pour a few tablespoons of the caramel sauce in the bottom of a baking dish. Place the chicken breasts in the dish and brush liberally with more caramel sauce.
4. Bake at 375°F for 15-20 minutes until the chicken is cooked through. Brush with more caramel sauce when done.
5. Serve the caramel chicken garnished with sesame seeds, scallions, and sliced chilies if desired.
6. Enjoy this sweet and savory chicken dish!

Tips for Making Perfect Caramel Chicken

Here are some helpful tips for getting the best results when making caramel chicken at home:

• Use boneless, skinless thighs or breasts to ensure even cooking. The chicken cooks quickly once coated in sauce.
• Make sure to simmer the sauce to thicken it properly. It should coat the back of a spoon.
• Avoid burning the sugar when making the caramel sauce. Use medium heat and stir constantly.
• Brush on just enough sauce to lightly coat the chicken before baking. Save extra for serving.
• Bake at 375°F or until the juices run clear to prevent drying out the chicken.
• Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
• Serve over rice or noodles to enjoy every last drop of the caramel sauce!

More Caramel Chicken Inspiration

Once you master the basics of caramel chicken, the possibilities are endless! Here are some more recipe ideas to inspire your cooking:

Caramel Apple Chicken

For a fun fall twist, use apple cider instead of rice vinegar in the sauce and add cinnamon, nutmeg, and chopped apples.

Coconut Caramel Chicken

Simmer full-fat coconut milk with the sauce ingredients for a luscious, tropical flavor.

Caramel Chicken Wings

Toss fried chicken wings in a sticky sweet and spicy caramel glaze made with chili sauce.

Caramel Chicken Kebabs

Thread chicken chunks, peppers, and pineapple onto skewers and brush with a ginger caramel marinade before grilling.

Caramel Chicken Tacos

Stir a little chipotle pepper into the caramel sauce for a Mexican-inspired filling for tortillas or taco shells.

The beauty of caramel chicken is that it pleases a crowd while still being simple to make on a busy weeknight. Whether you stick with the classic recipe or put your own spin on it, this meal is sure to be a hit any night of the week.

FAQs

What type of brown sugar is best for the caramel sauce?

Light or dark brown sugar will both work well in the caramel chicken sauce. Dark brown sugar will produce a sauce with a deeper molasses flavor.

Can I use boneless chicken thighs instead of breasts?

Yes, boneless chicken thighs can be substituted for the chicken breasts. They may require a couple extra minutes of baking time.

What sides go well with caramel chicken?

Rice or noodles are classic pairings, as they soak up the sweet sauce nicely. Steamed veggies like broccoli or green beans also balance out the flavor.

How long does the cooked caramel chicken keep in the fridge?

The caramel chicken will keep 3-4 days refrigerated. Reheat individual portions in the microwave or oven before serving again.

Can I make the caramel sauce ahead of time?

Definitely! Prepare the caramel sauce up to 5 days in advance and refrigerate until ready to use. Reheat before tossing with the cooked chicken.