Using dark caramel in savoury dishes is common in Asian cooking- it adds depth of flavour and contrasts well with sour and spicy notes
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Be brave with caramel
If you don’t take your caramel far enough (dark enough), you’ll have over-sweet, sugary chicken wings. as the caramel cooks and darkens, it becomes richer and less sweet in flavour, with a slight bitter note – that’s the key to this dish.
Using caramel in savoury dishes
Using caramel in savoury dishes is normal in Asian cooking. The caramelisation adds a great depth of flavour and the sweetness helps to balance out the sour, plus it also beautifully lacquers anything you cook in it. Chunks of pork belly or ribs are also delicious prepared like this.