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My brown sugar garlic chicken has become my go-to trick for impressive dinners without the hassle. This North American-inspired dish perfectly blends sweet and savory flavors. The caramelized sauce coating the chicken adds just enough sweetness to create a truly addictive meal.
A mouthwatering dish you'll love
I fell in love with this meal because of its smooth sauce where garlic and brown sugar create the perfect balance between sweetness and character. I always throw in some soy sauce and apple cider vinegar that add that special something that makes all the difference. It's now my signature dish when I want to wow guests without spending forever in the kitchen.
What you'll need
- Chicken: 4 good-sized breasts cut into even chunks.
- Garlic: 4 cloves finely chopped.
- Brown sugar: 100g for caramelization.
- Soy sauce: 60ml for umami flavor.
- Apple cider vinegar: 30ml for tanginess.
- Olive oil: 15ml for cooking.
- Worcestershire sauce: 5ml for extra depth.
- Seasonings: Salt and pepper to your liking.
- Final touch: Sliced green onions if desired.
Easy step-by-step approach
- Get everything ready
- Chop the garlic finely and cut the chicken into even-sized pieces.
- Brown the chicken
- Heat the olive oil and cook the chicken for 4-5 minutes on each side until nicely golden.
- Mix in the flavors
- Lower the heat, sauté the garlic then add the brown sugar, soy sauce, vinegar and Worcestershire sauce.
- Let it simmer
- Allow the sauce to gently reduce for 10-15 minutes, stirring now and then until it turns nicely syrupy.
- Finish and serve
- Adjust the seasoning and sprinkle with green onions for freshness.
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Insider tips
I always pick quality chicken as fresh fillets really give the best results. I take my time to brown the meat properly as it's the key to perfect texture. Sometimes I add grated ginger or chili flakes for extra kick. And when I want a more natural version, I swap the brown sugar for honey.
Frequently Asked Questions
- → Can I use other chicken cuts?
- Yes, thighs or drumsticks work too. Just keep in mind that bone-in pieces take longer to cook.
- → How do I know if my chicken is cooked?
- It's ready when the inside isn't pink anymore and the juices run clear. For accuracy, aim for an internal temperature of 165°F (75°C).
- → What if the sauce is too watery?
- Let it simmer on low heat for a bit longer. The sauce should turn thick and syrupy, clinging nicely to the chicken.
- → What goes well with this dish?
- Serve it with plain rice or Asian noodles. Add stir-fried veggies for a complete meal.
- → Can I make this meal ahead of time?
- You can cook it a few hours before and reheat gently. If the sauce gets too thick when cooled, add a bit of water while reheating.