Brown Sugar Garlic Chicken Recipe Learn like a Chef :- The art of cooking goes beyond merely providing sustenance and becomes a symphony of flavors, textures, and scents. We would like to use this opportunity to welcome you to the world of culinary excellence. Brown Sugar Garlic Chicken is a recipe that exemplifies the ideal harmony of sweet, savory, and garlicky goodness, and today we are going to go on a lovely journey to master the creation of this dish.
Brown Sugar Garlic Chicken Recipe Learn like a ChefÂ
The art of cooking is more than just the act of giving nutrition; it transforms into a symphony of flavors, textures, and aromas. Taking advantage of this chance, we would like to extend a warm welcome to you as you enter the world of culinary genius. A meal that represents the ideal combination of sweet, savory, and garlicky goodness is Brown Sugar Garlic Chicken.
Ingredients:
- Chicken breasts or thighs (boneless, skinless) – 4 pieces
- Brown sugar – 1/4 cup
- Soy sauce – 1/4 cup
- Olive oil – 2 tablespoons
- Minced garlic – 4 cloves
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Paprika – 1/2 teaspoon
- Optional garnish: Chopped parsley or green onions
Instructions:
Make sure the chicken is ready: You might want to consider crushing the chicken breasts slightly in order to equal out the thickness if you are using whole chicken breasts. This ensures that the cooking is uniform. Add paprika, black pepper, and salt to both sides of the chicken pieces, and then season them with salt. Put them in a separate location while you make the marinade.
Prepare the marinade by: The brown sugar, soy sauce, garlic that has been minced, and olive oil should be mixed together in a small bowl. The ingredients should be mixed together with a whisk until the brown sugar is completely dissolved. You should taste the marinade and make any required adjustments to the seasoning. Increase the amount of brown sugar if you want the flavor to be sweeter. To have a more salty flavor, increase the amount of soy sauce that you use.
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Prepare a marinade for the chicken: Put the chicken pieces that have been seasoned into a plastic bag or a shallow dish that can be sealed back up.
Make sure that each piece of chicken is evenly covered with the marinade before pouring it over the bird. To ensure that the chicken absorbs as much of the marinade as possible, massage it into the meat.
If you want the tastes to enter the meat to a deeper level, marinate it for at least thirty minutes in the refrigerator, or better yet, marinate it overnight. Cover the dish or seal the storage bag. The preparing of the chicken: The chicken should be removed from the refrigerator and allowed to come to room temperature for approximately fifteen minutes after the marinating process has been completed.
The temperature of a big skillet or frying pan should be set to medium-high. In order to prevent sticking, add a sprinkle of olive oil after the food is hot.
The chicken pieces should be placed in the skillet, but the pan should not be crowded to an excessive degree. It is possible that you will need to cook them in batches.
The chicken should be cooked for around seven to eight minutes on each side, or until it reaches a golden brown color and is fully cooked. When tested using a meat thermometer, the interior temperature should reach 165 degrees Fahrenheit (75 degrees Celsius). Glaze the chicken as follows: When the chicken has reached the desired level of doneness, turn the heat down to medium-low.
Any residual marinade should be poured into the skillet, and then the mixture should be allowed to boil and gradually thicken. The chicken should be basted with the glaze using a spoon, and you should make sure that each piece is coated all the way through. As the chicken continues to cook for an additional one to two minutes, the glaze should be allowed to caramelize and form a sticky coating on the bird.
Sixth, serve: The chicken with brown sugar and garlic should be transferred to a serving tray. A splash of color and a burst of freshness can be achieved by garnishing with chopped parsley or green onions. Your preferred side dishes, such as rice, roasted vegetables, or a crisp salad, should be served alongside the chicken while it is still somewhat hot.
Nutrition:
- Calories: 300-350 kcal
- Protein: 30-35g
- Fat: 10-15g (depending on cooking method and amount of olive oil used)
- Carbohydrates: 20-25g
- Fiber: 0-1g
- Sugar: 15-20g (from the brown sugar in the marinade)
- Sodium: 800-1000mg (mainly from soy sauce)
