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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
