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Vietnamese Caramel Chicken

A nostalgic Vietnamese dish that combines tender chicken with a sweet and savory caramel glaze, perfect for family gatherings or a cozy dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vietnamese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lb boneless skinless chicken thighs, cut into 1.5-inch cubes Chicken thighs are ideal for this dish as they remain juicy and tender.
  • 2 tablespoons fish sauce Brands like Red Boat or Three Crabs work well; this adds the umami flavor.
  • 3 tablespoons palm sugar, finely chopped, or granulated sugar Palm sugar lends a unique flavor, but granulated sugar is a good substitute if you're in a pinch.
  • 0.5 tablespoon rice vinegar This adds a touch of acidity to balance the sweetness.
  • 0.5 cup coconut water or unsalted chicken stock Opt for natural coconut water for a hint of sweetness.
  • 2 tablespoons neutral oil You can use canola or vegetable oil for frying.
  • 4 cloves garlic, chopped
  • 0.5 cup julienned shallots
  • 1.5 tablespoons finely julienned ginger
  • 0.5 teaspoon ground black pepper
  • to taste Thai chilies, chopped, to taste (optional)
  • 1 piece green onion, chopped
  • 4 sprigs cilantro, chopped
For serving
  • Jasmine rice and a side of veggies Steamed broccoli or bok choy complement the dish perfectly!

Method
 

Preparation
  1. In a mixing bowl, combine the chicken with 1 tablespoon of fish sauce. Allow it to marinate for about 15 minutes.
Make the Caramel Sauce
  1. In a small pot over medium heat, melt the palm sugar, stirring constantly until it reaches a dark brown color (about 5-7 minutes).
  2. Carefully deglaze the pot with coconut water, then stir in the remaining fish sauce and rice vinegar. Set aside.
Cooking
  1. In a large wok (or a deep frying pan), heat the neutral oil over medium heat. Add the garlic, shallots, ginger, and black pepper, and sauté for about 3-5 minutes until translucent and fragrant.
  2. Add the marinated chicken into the wok and let it brown without stirring for about 5 minutes.
  3. Pour in the caramel sauce and gently stir to combine.
  4. Lower the heat and let the chicken simmer uncovered for about 15 minutes, stirring occasionally.
  5. If using, stir in chopped Thai chilies. Plate your chicken and garnish with green onions and cilantro.
Serving
  1. Serve over Jasmine rice with a side of steamed vegetables for the ultimate experience.

Notes

Quality matters: Use fresh herbs and spices for the best flavor. It's best if the chicken is at room temperature before cooking for more even cooking.
Chef’s Tips: Pay close attention during caramelization; sugar burns quickly. Adjust sauce consistency with water if too thick. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months.