This Vietnamese Caramel Chicken is an amazingly tender chicken with sweet-savory-sticky sauce that both kids and adults will love! My kids just couldn’t stop eating it and mixing the sauce with their rice; my only regret was that I didn’t make more!
Here are the key ingredients:
- Chicken thighs: At the heart of this dish are succulent chicken thighs, complete with skin and bone. This choice of cut brings a rich and juicy texture to the final product.
- Aromatic ginger and garlic: Ginger and garlic are staples in Vietnamese cooking, known for their incredible aromatic properties. They infuse the dish with a fragrant and slightly spicy essence.
- Shallots: Shallots, with their mild oniony flavor, add depth to the dish, balancing the sweetness of the caramelized sugar.
- Cilantro: Fresh cilantro leaves, used as a garnish, provide a burst of freshness and vibrant color to the dish.
- Marinade: The marinade is the magic that takes this chicken to the next level. It combines brown sugar for sweetness, salt for balance, white pepper for a touch of heat, and fish sauce for that unmistakable umami kick.
The cooking process for Vietnamese Caramel Chicken is simple yet requires a bit more attention than our usual recipes. It starts by marinating the chicken in the tantalizing mixture of brown sugar, salt, white pepper, and fish sauce. This step allows the flavors to permeate the meat, ensuring each bite is packed with deliciousness.
In the pan, the ginger and garlic are sautéed to release their fragrant aromas. The chicken is then seared skin-side down first, then on all sides, creating a crispy, golden exterior. Shallots are introduced, adding a layer of complexity to the dish.
Then comes the real star of the show, which is the caramelization process. The marinade is poured into the pan, sizzling and bubbling as it transforms into a sticky, sweet glaze. Hot water is added, creating a luscious sauce that envelops the chicken as it simmers. Then the sauce is vigorously boiled to reduce and thickens, coating the chicken in an amazing sticky caramel sauce that we just can’t get enough of. So let’s get to it!
Watch How To Make It
Vietnamese Caramel Chicken
Ingredients
- 4 chicken thighs with skin and bone
- 1 thumb ginger chopped
- 4 cloves garlic chopped
- 2 shallots sliced
- cilantro for garnish
Marinade
- 3 tbsp brown sugar
- 1 tsp salt
- 0.5 tsp white pepper
- 2.5 tbsp fish sauce
Instructions
- Use a cleaver and cut the chicken thighs into halves, cutting through the bone with the skin intact. Transfer the chicken into a bowl and mix in the marinade.
- Heat oil in a pan over medium heat. Stir fry the ginger and garlic until fragrant, then place in the chickens with a tong and sear them skin-side down for 4 minutes until the skin crisps up.
- Sear the chicken on all sides until they turn golden brown, which should take another 5 minutes.
- Add the shallots and let it cook for 2 minutes. Then pour in the rest of the marinade and let it sizzle for 4 minutes. Coat the chicken thoroughly.
- Pour in hot water until you cover half of the chicken. Close the lid and let it simmer over medium heat for 10 minutes. Remove the lid and let it boil for another 8 minutes until the sauce reduces and thickens.
- Coat the chicken with the sticky sauce, garnish with cilantro and serve!