Vietnamese Caramelized Chicken (Print)
Tender chicken pieces braised until glossy in a sweet and savory Vietnamese caramel sauce, ready in under an hour.
# What You Need:
→ Chicken
01 - 1.5 lbs bone-in, skin-on chicken thighs, cut into pieces
→ Marinade
02 - 2 tbsp fish sauce
03 - 1 tbsp soy sauce
04 - 1 tbsp brown sugar
05 - 1/2 tsp ground black pepper
06 - 2 cloves garlic, minced
07 - 1 small shallot, minced
→ Sauce
08 - 2 tbsp neutral oil (canola or sunflower)
09 - 2 tbsp brown sugar
10 - 1/2 cup water
11 - 1 tbsp fish sauce
12 - 1 tbsp soy sauce
13 - 1-2 Thai birds eye chilies, sliced (optional)
→ Garnish
14 - 2 scallions, thinly sliced
15 - Fresh cilantro leaves
# How to Make:
01 - Combine chicken pieces with fish sauce, soy sauce, brown sugar, black pepper, garlic, and shallot in a large bowl. Mix thoroughly and marinate for at least 15 minutes, up to 1 hour for deeper flavor penetration.
02 - Heat oil in a large skillet or clay pot over medium heat. Add brown sugar and cook while stirring constantly until melted and deep amber in color, approximately 2-3 minutes.
03 - Add marinated chicken to the caramel, reserving excess marinade in the bowl. Sear for 3-4 minutes, turning pieces to coat evenly in the caramelized sugar.
04 - Pour in reserved marinade, water, fish sauce, soy sauce, and sliced chilies if using. Stir thoroughly to combine all ingredients.
05 - Reduce heat to low, cover, and simmer for 25-30 minutes. Stir occasionally to prevent sticking and ensure even cooking. Chicken is done when meat pulls easily from the bone and sauce thickens to a glossy consistency.
06 - Remove the lid during the final 5 minutes of cooking to allow the sauce to reduce and concentrate flavors further.
07 - Transfer to a serving dish and top with sliced scallions and fresh cilantro. Serve immediately alongside steamed jasmine rice.
# Expert Advice:
01 -
- The sauce develops an incredible depth of flavor that tastes like you spent all day cooking
- It uses pantry staples to create something impressive enough for guests
02 -
- The caramel stage is the most critical step, once it starts turning amber it goes from perfect to burnt in seconds
- Pat the chicken skin dry before marinating for better searing and caramelization
03 -
- A clay pot creates the most authentic flavor, but a heavy skillet works perfectly fine
- Taste the sauce before adding the final tablespoon of fish sauce, as brands vary in saltiness