Vietnamese Caramel Ginger Chicken Recipe

Introduction

Vietnamese Caramel Ginger Chicken is a vibrant and flavorful dish that balances sweet, savory, and spicy notes perfectly. Tender chicken thighs are coated in a rich caramel glaze infused with ginger and aromatics, making it an irresistible meal for any occasion.

Ingredients

• 1 kg (2 lb) skinless chicken thigh fillets, cut into large 5cm (2″) pieces
• 3 tbsp fish sauce
• 1 bird’s eye chilli or Thai chilli, deseeded and finely minced (optional)
• 3 tbsp vegetable oil
• 1/4 cup brown sugar, tightly packed
• 1/3 cup ginger, finely julienned (about a 5 cm/2″ thick piece)
• 2 eschallots, halved then finely sliced (or substitute half a red onion)
• 1/2 cup boiling water
• Fresh coriander/cilantro or green onion slices (recommended)
• Red chilli, finely sliced (optional)
• Jasmine rice

Instructions

1. Step 1: Toss the chicken pieces with fish sauce and minced chilli (if using), then set aside to marinate briefly. Marinating overnight is optional but not necessary.
2. Step 2: Use a large non-stick pan (about 30cm/12″ diameter) to ensure even cooking. If your pan is smaller, you may need to remove the chicken at the end to speed up reducing the sauce.
3. Step 3: In the cold pan, combine the vegetable oil and brown sugar, then place over medium-high heat. Once the sugar has melted into caramel, remove the pan from the heat and carefully add the chicken pieces (they will sizzle). Add the julienned ginger and sliced eschallots, tossing briefly. Don’t worry if the caramel hardens; it will melt again during cooking.
4. Step 4: Return the pan to the stove and stir frequently just until the chicken turns from pink to white all over. Avoid browning or fully cooking the chicken at this stage.
5. Step 5: Pour in the boiling water, stir to combine, and bring to a rapid simmer over medium-high to high heat. Continue simmering for 10 to 12 minutes until the liquid reduces to a thick glaze. Stir occasionally while the sauce is watery, then toss regularly once it starts to thicken to encourage a beautiful caramelized color on the chicken.
6. Step 6: Serve hot with jasmine rice, garnished with extra sliced red chilli and fresh coriander or green onion. Smashed cucumbers or Asian slaw make excellent side dishes.

Tips & Variations

• Using a large pan ensures even caramelization and helps the sauce reduce properly without overcrowding the chicken.
• If you prefer less heat, omit the bird’s eye chilli or use fewer seeds for milder spice.
• Substitute eschallots with half a red onion if you can’t find them.
• Marinate the chicken overnight for deeper flavor, but a quick toss with fish sauce before cooking works well too.
• Try adding a squeeze of lime or a splash of fish sauce just before serving to brighten the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the caramel sauce. For best texture, avoid reheating too long to prevent overcooking the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast cut into large pieces, but thighs tend to stay juicier and more tender with this cooking method.

What if I don’t have fish sauce?

Fish sauce adds a distinctive umami flavor, but you can substitute with soy sauce or tamari in equal amounts for a vegetarian-friendly alternative.

Vietnamese Caramel Ginger Chicken Recipe

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★★★★★

5 from 64 reviews

• Author: Thomas
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Vietnamese Caramel Ginger Chicken features tender chicken thigh fillets simmered in a rich, flavorful caramel sauce infused with fish sauce, ginger, and shallots. The process of caramelizing brown sugar with oil creates a luscious glaze that coats the chicken perfectly, resulting in a harmonious blend of savory, sweet, and spicy flavors. Served with jasmine rice and garnished with fresh herbs and chillies, this dish offers an authentic taste of Vietnamese home cooking that’s both easy to prepare and deeply satisfying.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 kg / 2 lb skinless chicken thigh fillets, cut into large 5cm/2" pieces
• 3 tbsp fish sauce
• 1 bird’s eye chilli or Thai chilli, deseeded and finely minced (optional)

Caramel Sauce and Aromatics

• 3 tbsp vegetable oil
• 1/4 cup brown sugar, tightly packed
• 1/3 cup ginger, finely julienned (about 5 cm/2" thick piece)
• 2 eschallots, halved then finely sliced (or substitute half a red onion)
• 1/2 cup boiling water

To Garnish & Serve

• Fresh coriander/cilantro or green onion slices (recommended)
• Red chilli, finely sliced (optional)
• Jasmine rice

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Instructions

1. Marinate the Chicken: Toss the chicken pieces with fish sauce and minced chilli (if using). Let it sit while you prepare the other ingredients. For more intense flavor, you can marinate it overnight, though this is optional.
2. Prepare the Pan: Use a large non-stick pan, ideally about 30cm/12″. A large pan is essential to avoid overcrowding and to allow for proper caramelization and sauce reduction.
3. Create the Caramel: In the cold pan, mix the vegetable oil and brown sugar. Turn the heat onto medium-high and wait for the sugar to melt and caramelize. Once melted, promptly remove the pan from the heat and carefully add the chicken pieces along with the ginger and sliced shallots, tossing briefly. Don’t be alarmed if the caramel hardens; it will melt again when reheated.
4. Cook the Chicken Exterior: Return the pan to medium-high heat and stir the chicken only until it changes color from pink to white all over. The chicken should not brown or be fully cooked at this stage.
5. Simmer and Reduce Sauce: Pour in the boiling water, stir well, and bring to a rapid simmer. Continue simmering on medium-high to high heat for 10 to 12 minutes, allowing the liquid to reduce to a thick, glossy glaze. Stir occasionally while the sauce is still watery, then toss the chicken frequently as it thickens to develop a rich color and glaze.
6. Serve: Plate the caramelized chicken alongside steamed jasmine rice. Garnish with fresh coriander or green onion slices and additional sliced red chilli for heat if desired. Complement the dish with smashed cucumbers or an Asian slaw for a refreshing side.

Notes

• Note 1: Using skinless chicken thigh fillets keeps the meat juicy and flavorful.
• Note 2: The bird’s eye chilli adds heat; deseed it if you prefer milder flavors or omit completely.
• Note 3: Eschallots provide a milder, sweeter onion flavor but can be substituted with half a red onion.
• Note 4: Using a large pan is important to prevent overcrowding and ensure sauce reduction. If using a smaller pan, you may need to remove the chicken briefly to speed up the caramel reduction.
• This dish pairs beautifully with simple jasmine rice and fresh herb garnishes.
• Adjust the caramelization time and sauce reduction to your preferred level of glaze thickness and chicken color.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vietnamese

Keywords: Vietnamese chicken, caramel chicken, ginger chicken, fish sauce chicken, caramelized chicken recipe, Asian chicken recipe, stovetop chicken dish