Name: Vietnamese Caramel Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vietnamese
Ingredients: 1 1/2 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces; 3 tbsp fish sauce, divided; 1 tsp black pepper, coarsely ground; 1/4 cup granulated sugar; 1/2 cup water, plus 3 tablespoons; 2 shallots, thinly sliced; 4 cloves garlic, minced; 1 tbsp fresh ginger, cut into thin matchsticks; 2 green onions, sliced; 1 serrano chile, thinly sliced (optional)

Steps

Toss the chicken with 1 tablespoon of the fish sauce and the black pepper and set aside.
Put the sugar and 3 tablespoons water in a 12-inch skillet over medium heat. Cook without stirring, swirling the pan occasionally, until the syrup turns a deep amber, the color of strong tea, 5 to 7 minutes.
Take the pan off the heat and carefully pour in the 1/2 cup water; it will sputter and the caramel may seize. Return to medium heat and stir until the hardened caramel dissolves.
Add the shallots, garlic and ginger and simmer for 1 minute.
Add the chicken and remaining 2 tablespoons fish sauce. Simmer uncovered, stirring every few minutes, until the sauce reduces to a sticky glaze that coats the chicken and the chicken reaches 165°F, 15 to 18 minutes.
Top with the green onions and chile and serve with steamed jasmine rice.

Ingredients

Vietnamese Caramel Chicken

Ingredients

Steps

Estimated nutrition per serving

Recipe notes from home cooks

Reviews from home cooks