Spicy Caramelized Chicken Pieces

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

Although it may seem strange to cook a savory dish with caramel, this is a popular combination in many parts of Asia. The sweet-savory mixture of the sauce is very delicious.


  • 1 small, free-range chicken, chopped into bite-size pieces on the bone (use the whole chicken)
  • 1 inch/2.5 cm


To make the caramel sauce, melt the sugar gently in a heavy-bottom pan, stirring all the time until it turns brown. Remove from the heat and stir in the fish sauce. Add the shallots, then return to the heat and simmer gently until the sugar has dissolved and you have a smooth, golden sauce. Let cool.

Once the sauce has cooled, add the chicken pieces, ginger, and chiles and simmer gently