Soy Burnt Caramel Chicken
A delicious umami experience enabled by the richness of burnt sugar with soy sauce. The marinade makes the chicken juicy and well season from the inside out.
- 1/2 Cup Sugar
- 1 Cup Soy Sauce
- 2 Cloves Garlic
- 1 Tbsp Chili Flakes
- 1 Tbsp GInger Grated
- 1/4 tsp Salt
- 2 pounds Chicken leg
Pour the sugar into a dry light-colored saucepan. Start heating the sugar at medium. As the sugar begins to liquify, swirl the pan slightly to get an even melt. Let the sugar sit on the heat for about 10-15 minutes until it is a dark brown color. Turn heat to low.
Once sugar is dark in color, add in the soy sauce and 2 cups of water into the saucepan carefully. Start to stir mixture to encourage the seized up sugar to melt.
Once sugar is dissolved into the liquid, turn of the heat. Smash the garlic and add it to saucepan with the ginger as well as the salt and chili flakes. Let the mixture cool down completely
Pour the soy burnt caramel marinade over the chicken. Seal the chicken and set in a refrigerator for at least 2-4 hours. I have let the chicken marinade overnight without issues.
Preheat oven to 425F. Take the chicken legs out of the liquid and pat dry before setting on a baking tray. Roast in the often for 20-25 minutes.