Caramel Poulet Asiatique (Caramel Asian Chicken)


I knew I would be creating this dish this week. I honestly was worried about the jalapeño peppers in it. I know they can be used and not convey too much heat to a recipe, but this one I was going to be putting them ~ large and in charge. I normally chop them up really small. My concern stemmed from my husband and daughters abhorrence of spicy food. (Although if I am to be honest…we went to a dinner party last weekend and Stephan ate stuffed jalapeños, boy did I look like I was wrong when I said he would not eat them) I decided after the party we went to that they (hubby and daughter) should be able to handle a bit more heat in the food. I have to say I am delighted I went that route.

This dish was a beautiful blend of sweet, salty and spicy all rolled up into one! The rice was a refreshing participant in this remarkable dish! The cilantro had a nice herbaceous flavor to it… and each mouthful had multiple levels of satisfaction. I guarantee if you make this you will be pleased. (And so will your family or guests)

When I plated Stephans dish I removed the jalapeño peppers, they give the right amount of heat to the dish from cooking them (hint the longer you cook a spicy food the stronger it gets) He was surprised after he was done when I told him it had peppers in the recipe. He loved this meal and so did our daughter! I am sure you will as well!

You will need the following….

  • 1 cup dark brown sugar
  • 1/4 cup cold water
  • 1/3 cup clam juice
  • 1/3 cup rice vinegar
  • 1 tablespoon soy sauce
  • 4 cloves garlic, crushed
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon vegetable oil
  • 3 boneless skinless chicken breast cut into bite size pieces
  • Salt and pepper to taste
  • 1/2 cup roasted peanuts
  • 2 fresh jalapeno peppers, seeded and sliced
  • 1 bunch green onions, chopped
  • 2 cups rice cooked
  • fresh cilantro chopped for the rice and sprigs, for garnish

Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside.

Heat oil over high heat in a skillet. Stir in chicken. Once the chicken starts to cook add salt and pepper to the skillet.


Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes. If you are using dark meat such as the thigh you can achieve this on high and the meat will be fine, if using white meat do it slow so the chicken won’t become tough.


Start your rice.

Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes. If the sauce is not thick enough you can add a bit of starch to it at this time.


Stir in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes. (I used dried onion as I had no green onion. You know me.. I would prefer to use fresh as much as possible!) You make sure to get the green onion, otherwise compromise as I did.


Mix cilantro in the cooked rice.


Top with the chicken mixture garnish with cilantro and serve.


I hope you like the recipe.

If you should like to reach me you can do so by email at

Bon Appétit


post Script: Stephan received a package from Korea, DK a friend sent us some Korean chili paste and some kind of flavored oil.  I shall be using those in a recipe one day soon!  Can’t wait!  Thank you DK


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