Slow Braised Caramel Chicken


by: ailinleow

This is a no fuss recipe, easy to prepare and does not mess up the kitchen. The sweetness is nicely balanced by the black pepper. Very appetising. For the original recipe, head on over to


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serves: 2

500gm Chicken

100gm Brown Sugar

120ml Water

1 tbsp Ginger (chopped)

1 Banana Shallot (sliced thinly)

1 Lime (Zest & Juice)

2 tbsp Black Pepper (crushed whole peppercorns, where possible)

60ml Fish Sauce

1 stalk Scallions (for garnishing)

Nutrition Facts
Slow Braised Caramel Chicken

Servings Per Recipe: 2

Amount per Serving

Calories: 685

  • Total Fat: 23.5 g
  •     Saturated Fat: 6.8 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 160 mg
  • Sodium: 3059 mg
  • Total Carbs: 64 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 52.8 g
  • Protein: 55.7 g

how is this calculated?

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1.  Trim off excess fat and skin from chicken.

2.  Add the Brown Sugar, Ginger, Zest & Juice of the Lime and water into a pot.

3.  Let the sugar melt and the ingredients combine over a gentle heat.

4.  Once the sugar has melted, add in the Fish Sauce.

5.  Let the mixture come to a gentle simmer then add in the Banana Shallot and Black Pepper.

6.  Simmer for a further 10 minutes then add in the chicken.

7.  Turn the heat down to medium low, cover the pot and simmer for another 45 minutes. Do turn your chicken over periodically and check that the mixture is not drying out.

8.  Turn off heat and serve with rice. For a lower carb option, I find that it goes well on top of a bed of romaine lettuce and rocket leaves (even more peppery flavours!)

Cooks' note:
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