Vietnamese Caramel Chicken
A savory-sweet Vietnamese caramel chicken simmered with ginger, shallots, and chiles for a quick, flavorful meal.
Servings: 4 servings
Ingredients
- 8 ounces light brown palm sugar 235 g, coarsely chopped
- 2/3 cup fish sauce 160 ml
- 2 pieces Thai chiles sliced lengthwise
- 1/4 cup vegetable oil 60 ml
- 1 1/2 pounds boneless chicken thighs 700 g, cut into bite-sized pieces
- 2 inch fresh ginger 5 cm piece, peeled and julienned
- 3 medium shallots about 60 g total, peeled and sliced into rings
- fresh cilantro for garnish
Instructions
- Prepare ingredients: julienne the ginger, slice the shallots into rings, slice the Thai chiles lengthwise, and cut the chicken into bite-sized pieces.
- Make the caramel: place the coarsely chopped palm sugar in a medium-to-large saucepan or skillet and melt over low heat, stirring frequently and breaking it up, until fully liquefied, about 10 minutes.
- When the sugar is melted and bubbling, remove the pan from heat and slowly add the fish sauce while stirring; be careful as the mixture may bubble up. Stir in the sliced chiles and set the caramel aside.
- Heat the vegetable oil in a sauté pan or Dutch oven over medium heat. Add the julienned ginger and shallot rings and cook, stirring, until they begin to soften, about 2 minutes.
- Add the chicken pieces to the pan and pour in the reserved caramel sauce. Bring to a boil, then reduce heat to maintain a gentle simmer.
- Simmer, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly, about 10 to 12 minutes.
- Serve the caramel chicken garnished with fresh cilantro alongside rice if desired.
Equipment
- medium-to-large saucepan or skillet
- sauté pan or Dutch oven
- Measuring Cups
- Knife
- Cutting Board
Notes
- Serve the chicken with rice.
- The sauce can be made up to one month ahead and refrigerated.
- Rewarm the sauce until liquified before using.
- Be cautious when adding fish sauce to hot caramel because it may bubble.