Vietnamese caramel chicken delight (Printable)

Tender chicken pieces glazed with savory-sweet caramel and aromatic Vietnamese flavors.

# What You'll Need:

→ Chicken

01 - 1.75 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade & Sauce

02 - 3 tablespoons fish sauce
03 - 2 tablespoons light soy sauce
04 - 2 tablespoons brown sugar
05 - 1 tablespoon lime juice
06 - 2 teaspoons minced garlic
07 - 1 teaspoon freshly ground black pepper
08 - 1 tablespoon vegetable oil

→ Caramel

09 - 4 tablespoons granulated sugar
10 - 3 tablespoons 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, garlic, and black pepper in a bowl. Marinate for at least 15 minutes.
02 - Heat granulated sugar and water in a large skillet or wok over medium heat. Without stirring, allow sugar to dissolve and caramelize until deep amber color forms, about 4 to 5 minutes. Monitor carefully to prevent burning.
03 - Add marinated chicken and any marinade juices immediately to the caramel. Toss to fully coat the chicken.
04 - Pour in vegetable oil and cook over medium-high heat, stirring occasionally, until chicken is cooked through and sauce thickens to a glossy glaze, approximately 8 to 10 minutes.
05 - Taste and adjust seasoning with additional fish sauce or lime juice as desired for balance.
06 - Transfer to serving plate. Garnish with sliced spring onions, red chili, and fresh coriander leaves. Serve hot alongside steamed jasmine rice.

# Expert Advice:

01 -
  • The caramel adds a deep, bittersweet complexity you cannot get from regular sugar or store-bought sauces.
  • It comes together in under 40 minutes but tastes like you have been simmering it for hours.
  • The glossy, sticky glaze makes even plain rice feel like a special meal.
02 -
  • Do not stir the caramel while it cooks or it will crystallize and turn grainy instead of smooth.
  • Have your marinated chicken ready beside the stove because once the caramel is done, you need to add it immediately before it burns.
  • If the sauce seems too thin after cooking, let it simmer for an extra minute or two uncovered to thicken.
03 -
  • Use a light-colored skillet so you can see the caramel change color and avoid burning it.
  • If you are nervous about caramel, practice once with just sugar and water before adding the chicken.
  • Leftovers taste even better the next day after the flavors have had time to meld, so do not hesitate to make extra.
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