Pei Wei Asian Diner Caramel Chicken

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This is a copycat recipe for pei wei asian diner's caramel chicken (caramel chile sauce, pineapple, ginger, garlic, lemongrass, mint, rice sticks, asian slaw of cucumbers, red bell peppers, carrots, cilantro, red onions, fresno chile peppers, vietnamese vinaigrette).

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Steps

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Preheat oven to 325 degrees f.

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Combine sugar and water in a high sided sauce pot.

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Bring to boil and simmer until the sugar turns a dark caramel color , but not burnt.

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Do not stir the sugar while cooking or it may crystallize.

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Add the chicken broth.

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Stir in the broth and continue stirring over low heat until the sugar dissolves , then add the fish sauce and soy sauce.

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Set aside.

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Combine vietnamese vinaigrette ingredients to a medium bowl and add cucumbers , red bell peppers and carrots.

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Marinate until ready to use.

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Season the chicken pieces with the salt.

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Heat the vegetable oil in a large dutch oven and brown the chicken pieces on all sides.

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Set aside.

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In the same pan , saute the ginger , garlic , red onion , and jalapeno over medium heat for 4-5 minutes until soft and fragrant.

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Add the browned chicken pieces and the caramel sauce to the dutch oven , turning the chicken in the caramel broth to coat all sides.

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Arrange the chicken in the pan so it is all submerged in the s.

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Ingredients

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sugar, water, reduced-sodium chicken broth, fish sauce, soy sauce, whole chicken, salt, vegetable oil, fresh ginger, fresh garlic, red onion, jalapenos, english cucumber, red bell pepper, carrot, green onions, pineapple chunk, of fresh mint, fresh cilantro, fresh basil, lime juice, light brown sugar, toasted sesame oil