Vietnamese Caramel Chicken (Print View)

Tender chicken glazed in a rich caramel and fish sauce blend delivering bold Vietnamese flavors.

# Ingredient List:

→ 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, minced garlic, and black pepper in a bowl. Marinate for at least 15 minutes.
02 - Heat granulated sugar and water in a large skillet over medium heat without stirring until sugar dissolves and caramelizes to a deep amber color, about 4 to 5 minutes, watching closely to prevent burning.
03 - Add marinated chicken and marinade juices immediately 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 flavor by adding additional fish sauce or lime juice if desired.
06 - Transfer to a serving plate and garnish with sliced spring onions, chili, and fresh coriander leaves. Serve hot with steamed jasmine rice.

# Expert Tips:

01 -
  • The caramel and fish sauce create an addictive umami depth that tastes restaurant-quality but comes together in under 40 minutes.
  • Chicken thighs stay impossibly tender and juicy, holding onto that glossy glaze like they were made for each other.
  • It's naturally dairy-free and pairs beautifully with simple jasmine rice, letting the sauce be the star.
02 -
  • Watch the caramel stage obsessively—it goes from perfect to burnt in about 30 seconds, and burnt caramel tastes bitter and ruins the whole dish.
  • Don't skip the marinating step, even if you're rushed; those 15 minutes of flavor soaking into the chicken makes the final dish taste infinitely better.
  • The sauce will thicken more as it cools, so if it looks slightly wet when you plate it, don't panic—it'll be perfectly clingy by the time you serve it.
03 -
  • If you're nervous about caramel, use a light-colored pan so you can actually see the color change; dark pans hide it and lead to burnt attempts.
  • Keep the marinade juices—they're liquid gold once they hit that hot caramel and become part of the glaze.
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