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Vietnamese Caramel Chicken

A sweet and savory dish that combines tender chicken thighs with a sticky caramel sauce, embodying the authentic flavors of Vietnamese cuisine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vietnamese
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 1.5 lb boneless skinless chicken thighs, cut into 1.5-inch cubes Thighs are preferred for tenderness, but chicken breast can be substituted.
  • 2 tablespoons fish sauce Essential for authentic umami flavor.
Caramel Sauce
  • 3 tablespoons palm sugar, finely chopped, or granulated sugar Use palm sugar for a unique depth.
  • 0.5 tablespoon rice vinegar Balances sweetness with acidity.
  • 0.5 cup coconut water or unsalted chicken stock Adds subtle sweetness and richness.
Aromatics
  • 2 tablespoons neutral oil Canola or vegetable oil works well.
  • 4 cloves garlic, chopped For incredible fragrance.
  • 0.5 cup julienned shallots Adds sweetness.
  • 1.5 tablespoons finely julienned ginger Provides warmth.
  • 0.5 teaspoon ground black pepper
  • to taste Thai chilies, chopped Optional for added spice.
Garnishes
  • 1 green onion and/or 4 sprigs cilantro, chopped For fresh garnish.
  • to serve Jasmine rice and a side of veggies Perfect for soaking up the sauce.

Method
 

Preparation
  1. Marinate the chicken: Mix the chicken with 1 tablespoon of fish sauce in a bowl, letting it marinate for about 10 minutes.
  2. Create the caramel sauce: In a small pot, add the palm sugar and melt it over medium heat until it caramelizes to a very dark brown. Remove from heat and carefully deglaze with coconut water.
  3. Stir in the remaining fish sauce and rice vinegar, and set aside.
Cooking
  1. Heat oil in a wok over medium-high heat. Sauté ginger, shallots, and garlic until translucent and fragrant (about 2-3 minutes).
  2. Push the aromatics aside and add the marinated chicken in a single layer. Fry for about 3-4 minutes until nicely browned.
  3. Pour the caramel sauce over the chicken and simmer uncovered for about 15 minutes, stirring occasionally, until the sauce thickens and chicken is fork-tender.
  4. Taste the sauce; if too strong, add a splash of water; if too weak, let it cook longer.
  5. For optional spice, stir in chopped chilies before plating. Garnish with green onions and cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze the caramelized chicken for up to 3 months.