Vietnamese Caramel Chicken
This Vietnamese Caramel Chicken is an amazingly tender chicken with a sweet-savory-sticky sauce that both kids and adults will love!
Servings: 3
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!