Pei Wei Asian Diner Caramel Chicken Recipe

Name: Pei Wei Asian Diner Caramel Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/4 cup water; 3/4 cup reduced-sodium chicken broth; 3 tablespoons fish sauce; 2 tablespoons soy sauce; 1 whole chicken, cut in 10 pieces (split the breasts); 1 teaspoon salt; 2 tablespoons vegetable oil; 1 tablespoon vegetable oil (if needed); 4 tablespoons fresh ginger, chopped; 2 tablespoons fresh garlic, chopped; 1/2 large red onion, chopped; 2 tablespoons jalapenos, chopped; 1 English cucumber, sliced then julienned; 1/2 red bell pepper, julienned lengthwise; 1 carrot, cut diagonally; 2 green onions, chopped; 1/2 cup pineapple chunk; 4 tablespoons of fresh mint, chopped; 4 tablespoons fresh cilantro, chopped; 4 tablespoons fresh basil, chopped; Vietnamese vinaigrette; 1/2 cup lime juice, plus wedges for serving; 1/4 cup light brown sugar; 2 tablespoons vietnamese fish sauce; 1/2 teaspoon toasted sesame oil; 4 teaspoons vegetable oil

Servings: persons

1 cup sugar
1/4 cup water
3/4 cup reduced-sodium chicken broth
3 tablespoons fish sauce
2 tablespoons soy sauce
1 whole chicken, cut in 10 pieces (split the breasts)
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon vegetable oil (if needed)
4 tablespoons fresh ginger, chopped
2 tablespoons fresh garlic, chopped
1/2 large red onion, chopped
2 tablespoons jalapenos, chopped
1 English cucumber, sliced then julienned
1/2 red bell pepper, julienned lengthwise
1 carrot, cut diagonally
2 green onions, chopped
1/2 cup pineapple chunk
4 tablespoons of fresh mint, chopped
4 tablespoons fresh cilantro, chopped
4 tablespoons fresh basil, chopped
Vietnamese vinaigrette
1/2 cup lime juice, plus wedges for serving
1/4 cup light brown sugar
2 tablespoons vietnamese fish sauce
1/2 teaspoon toasted sesame oil
4 teaspoons vegetable oil

1
Preheat oven to 325 degrees F.
2
Combine sugar and water in a high sided sauce pot. Bring to boil and simmer until the sugar turns a dark caramel color, but not burnt. Do not stir the sugar while cooking or it may crystallize.
3
Add the chicken broth (the broth will boil quickly and spatter because of the hot sugar so be careful. This is the reason for the high sided pan).
4
Stir in the broth and continue stirring over low heat until the sugar dissolves, then add the fish sauce and soy sauce. Set aside.
5
Combine Vietnamese vinaigrette ingredients to a medium bowl and add cucumbers, red bell peppers and carrots. Marinate until ready to use.
6
Season the chicken pieces with the salt.
7
Heat the vegetable oil in a large dutch oven and brown the chicken pieces on all sides. Set aside.
8
In the same pan, (using the extra vegetable oil if needed) saute the ginger, garlic, red onion, and jalapeno over medium heat for 4-5 minutes until soft and fragrant.
9
Add the browned chicken pieces and the caramel sauce to the dutch oven, turning the chicken in the caramel broth to coat all sides. Arrange the chicken in the pan so it is all submerged in the sauce as much as possible and bring the pot to a boil.
10
Cover the pot, put in the oven and braise until done (35-45 minutes). While chicken is cooking, assemble the green onion, pineapple chunks and the other herbs and set aside.
11
Just before serving, add in the green onions and pineapple chunks and stir well. Serve the chicken over your favorite rice or rice vermicelli.Top with portion of Vietnamese vinaigrette slaw.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 cup sugar, 1/4 cup water, 3/4 cup reduced-sodium chicken broth, 3 tablespoons fish sauce, and more.

Yes, Pei Wei Asian Diner Caramel Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pei Wei Asian Diner Caramel Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions