Salted Caramel Chicken
Directions
- 1Add the diced chicken to a large mixing bowl and coat in the oil and seasoning. Add the cornflour and toss until the chicken is fully coated.
- 2Air Fry (option 1): Lightly spray the base of the air fryer with oil. Spread the chicken out and lightly spray with oil. Cook at 200C/400F for 12 minutes, or until light golden, crisp and piping hot through the centre.
- 3Pan Fry (option 2): Add 4 tbsp oil to a large pan over medium-high heat. Once the oil is hot enough, spread out the chicken and fry each side for 3-4 minutes, or until golden, crisp and piping hot through the centre. Place the chicken on a wire rack when done, then discard any excess oil and wipe out the pan.
- 4For the sauce, add the sugar, butter, cream and soy sauce to a pan over low heat. Use a spatula to stir until everything is combined, with the sugar dissolved and butter melted. Increase the heat slightly and bring the sauce to a gentle simmer. Stir frequently for around 3 minutes or until the sauce thickens and starts turning syrupy.
- 5Turn off the heat and stir in the chicken until fully coated, then serve with sesame seeds and flaky sea salt.
Ingredients
- 640 g boneless skinless Chicken Thighs, diced into large bite-sized pieces
- 1 tbsp Groundnut Oil
- 0.75 tsp Fine/Table Salt
- 0.5 tsp Garlic Powder
- 0.5 tsp Ginger Powder
- 0.25 tsp White Pepper
- 50 g Cornflour/Cornstarch
- 1 Oil Spray
- 110 g Light Brown Sugar
- 60 ml Double/Heavy Cream, at room temp
- 45 g Unsalted Butter, diced into small cubes and left at room temp
- 2 tbsp Light Soy Sauce
- 0.125 tsp Fine/Table Salt
- 1 Flaky Sea Salt
- 1 Sesame Seeds
- 1 Spring Onion, very thinly sliced
- 1 Red Chilli, very thinly sliced
Equipment
large mixing bowlair fryerlarge panspatulawire rack