Spicy Caramel Chicken with Spring Rolls and Peanut Dipping Sauce

DerHusker · 08-01-2016, 09:50 AM

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.

mattmountz94 · 08-01-2016, 10:12 AM

Dang!

Norm · 08-01-2016, 10:23 AM

Wow that is an awesome cook!

Thanks for the tutorial, might have to try that this weekend.

THoey1963 · 08-01-2016, 01:28 PM

Fancy restaurant quality! Nice!

Big-Joe · 08-01-2016, 01:37 PM

Good lord have mercy that looks farking amazing!!!

Smith's Pig Pen · 08-01-2016, 01:44 PM

Beautiful! Epic cook. Some of my favorite food goin on right there

tek4dr · 08-01-2016, 02:21 PM

Looks great!

Al Czervik · 08-01-2016, 02:25 PM

Fantastic DH...

The Meeper · 08-01-2016, 02:58 PM

Yummy

Kbunk · 08-01-2016, 03:14 PM

Really Really Nice!! Great job

Bigr314 · 08-01-2016, 03:16 PM

Wow, that is on a different level. That looks like a restaurant plate. Outstanding.

jeffturnerjr · 08-01-2016, 04:35 PM

Are you kidding me? This tutorial was amazing!looks amazing as well!

kennyd0118 · 08-01-2016, 05:11 PM

Beautiful cook and great description!

BillN · 08-01-2016, 05:40 PM

Amazing cook and beautiful presentation.

Decoy205 · 08-01-2016, 05:52 PM

Very excellent looking meal! You have mad skills!

08-01-2016, 09:50 AM	#1
DerHusker Babbling Farker Join Date: 04-05-12 Location: Escondido, CA	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. __________________ Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr.

08-01-2016, 10:12 AM	#2
mattmountz94 Babbling Farker Join Date: 12-07-15 Location: Wernersville, PA	Dang! __________________ Matt

08-01-2016, 01:28 PM	#4
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Fancy restaurant quality! Nice! __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

08-01-2016, 01:44 PM	#6
Smith's Pig Pen Full Fledged Farker Join Date: 01-19-13 Location: Sacramento, CA	Beautiful! Epic cook. Some of my favorite food goin on right there __________________ Stumps Junior, UDS, Akorn

08-01-2016, 02:21 PM	#7
tek4dr Got Wood. Join Date: 07-29-13 Location: Virginia Beach, VA	Looks great! __________________ SS Performer 18” & 22” Weber OTG 22” WSM AAWA is my hero! Subliminal Smoke BBQ

08-01-2016, 10:23 AM	#3
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	Wow that is an awesome cook! Thanks for the tutorial, might have to try that this weekend.

08-01-2016, 01:37 PM	#5
Big-Joe is One Chatty Farker Join Date: 03-30-16 Location: Arvada Co.	Good lord have mercy that looks farking amazing!!!

08-01-2016, 02:25 PM	#8
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Fantastic DH... __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

08-01-2016, 02:58 PM	#9
The Meeper Full Fledged Farker Join Date: 03-19-16 Location: Melbourne Australia	Yummy __________________ Learning from those who make the world a tastier place

08-01-2016, 03:14 PM	#10
Kbunk Knows what a fatty is. Join Date: 09-17-15 Location: Kennebunk, Maine	Really Really Nice!! Great job

08-01-2016, 03:16 PM	#11
Bigr314 Babbling Farker Join Date: 11-20-13 Location: Uniontown,Pa	Wow, that is on a different level. That looks like a restaurant plate. Outstanding. __________________ Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner.

08-01-2016, 04:35 PM	#12
jeffturnerjr is One Chatty Farker Join Date: 08-20-13 Location: Odessa, TX	Are you kidding me? This tutorial was amazing!looks amazing as well! __________________ Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman

08-01-2016, 05:11 PM	#13
kennyd0118 Full Fledged Farker Join Date: 10-02-11 Location: Hollis NH	Beautiful cook and great description!

08-01-2016, 05:40 PM	#14
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Amazing cook and beautiful presentation. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

08-01-2016, 05:52 PM	#15
Decoy205 Babbling Farker Join Date: 07-16-14 Location: Central, NJ Name/Nickname : John	Very excellent looking meal! You have mad skills!