Vietnamese Caramel Chicken (Print)

Chicken cooked with a savory caramel glaze featuring aromatic fish sauce and spices.

# Components:

→ Chicken

01 - 1.75 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade & Sauce

02 - 3 tbsp fish sauce
03 - 2 tbsp light soy sauce
04 - 2 tbsp brown sugar
05 - 1 tbsp lime juice
06 - 2 tsp minced garlic
07 - 1 tsp freshly ground black pepper
08 - 1 tbsp vegetable oil

→ Caramel

09 - 4 tbsp granulated sugar
10 - 3 tbsp water

→ Garnish

11 - 2 spring onions, thinly sliced
12 - 1 red chili, thinly sliced (optional)
13 - Fresh coriander leaves

# Directions:

01 - Combine chicken pieces with fish sauce, soy sauce, lime juice, garlic, and black pepper in a bowl. Marinate for at least 15 minutes.
02 - Heat granulated sugar and water in a large skillet or wok over medium heat. Without stirring, dissolve sugar until deep amber caramel forms, about 4 to 5 minutes, watching carefully to prevent burning.
03 - Immediately add marinated chicken and any residual marinade to the caramel. Toss to coat evenly.
04 - Add vegetable oil and cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until chicken is cooked through and sauce thickens to a glossy glaze.
05 - Taste and adjust seasoning by adding more fish sauce or lime juice if desired.
06 - Transfer to serving plate and garnish with spring onions, sliced chili, and coriander. Serve hot with steamed jasmine rice.

# Expert Advice:

01 -
  • The caramel creates this sticky, luxurious glaze that tastes like comfort and sophistication had a conversation.
  • Chicken thighs stay impossibly tender while the sauce deepens into something richer than the sum of its parts.
  • It comes together in under an hour but tastes like you've been stirring a pot all day.
02 -
  • The caramel will be darker than you think it should be—trust that amber color, because pale caramel tastes thin and sweet.
  • Watch the heat once the chicken hits the pan; too aggressive and your sauce burns instead of thickens into that glossy finish.
03 -
  • Make the caramel in a larger pan than feels necessary—it bubbles more enthusiastically than you'd expect when the chicken hits it.
  • If your sauce thins out before the chicken is fully cooked, it means the heat's too low; bump it up slightly to encourage that glossy reduction.
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