Spicy Caramel Chicken with Spring Rolls and Peanut Dipping Sauce

This weekend I also made this tasty Asian dish. I’ve made the Spring Rolls before but followed a recipe from Chef John of Food Wished for the others.

First I made the Peanut Dripping Sauce. Here are most of the ingredients.



Next I grilled up some chicken breasts and a shrimp for the Spring Rolls.

Sliced up the breasts, the shrimp,

and the veggies.

I set up my work area

and took some rice paper

and wetted it and placed it a damp towel.

Placed some greens, bell pepper and carrots,

and some Daikon Radish,

and some Thai Basil.

Then some chicken and rolled it part way and then two shrimp and rolled it the rest of the way. (Sorry but no pics) I placed them on wet paper towels until later.

Now I turned my attention to the Spicy Caramel Chicken. Here are most of the ingredients for the sauce.

Finely minced the garlic and grated the ginger.

Poured in all the wet ingredients and then prepared the chicken. I skinned and deboned 5 thighs and cut them into approximately 1” chunks. I placed them in a bowl and poured half the sauce over them

and then stirred. I then cut up the veggies and heated up my 12” C.I. skillet on the kamado.

After approximately 5 minutes the sauce was starting to caramelize.



Here’s what you want it to look like.

Stirred in the Jalapenos, bell peppers and peanuts.

Then the other half of the sauce.

Once the sauce started to caramelize again I stirred in the green onion.

And now the sauce is ready.

Here’s the plated shots served over some steamed rice.



This was a lot of work but it was worth it.

Thanks for looking.