Frango Caramelizado Recipe
Make Frango Caramelizado Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Caramel sauce
Cooking & finishing
Method
Marinade
- 1
Prep and marinate
Trim excess fat from the chicken thighs and pat dry with paper towels. Cut into 4–6 pieces if large so pieces are uniform. In a bowl combine minced garlic, soy sauce, lime juice, black pepper and salt. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Caramel sauce
- 2
Make caramel base
In a small saucepan over medium heat combine the granulated sugar and 2 tbs water. Stir only briefly to wet the sugar, then stop stirring and let sugar dissolve and begin to caramelize. Watch closely: swirl the pan gently if needed for even coloring. When sugar reaches a deep amber color (about 6–8 minutes), immediately remove from heat.
- 3
Deglaze and flavor
Carefully add the chicken stock (or water) to the hot caramel — it will steam vigorously. Return to low heat and whisk to combine until smooth. Add light soy sauce, rice vinegar, fish sauce (if using), and grated ginger. Taste and adjust: it should be balanced sweet-salty-acidic. Keep warm on very low heat while you cook the chicken.
Cooking & finishing
- 4
Sear the chicken
Heat a large skillet or sauté pan over medium-high heat and add 2 tbs neutral oil. When shimmering, add the marinated chicken in a single layer, skinless side down. Cook without moving 3–4 minutes until a deep golden crust forms, then flip and cook another 3–4 minutes until the internal temperature reaches 72°C (160°F) and juices run clear. Work in batches if needed to avoid crowding.
- 5
Combine chicken and caramel
Reduce heat to medium-low. Pour the prepared caramel sauce into the pan with the chicken. Simmer gently, spooning sauce over the pieces, for 3–5 minutes until the sauce thickens and glazes the chicken. If sauce seems too thin, increase heat briefly to reduce, stirring constantly. If too salty, add a teaspoon of sugar or a splash more stock.
- 6
Finish and serve
Remove pan from heat and stir in butter for extra gloss (optional). Sprinkle in sliced green onions, toasted sesame seeds, cilantro and chili flakes if using. Let the chicken rest 2 minutes so glaze sets. Transfer to a serving plate and spoon remaining sauce over the top.