Vietnamese Caramel Chicken
User Reviews
4.7
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
2 servings
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Calories
503 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Caramel Chicken
Description
Vietnamese caramel chicken here is prepared using a caramel sauce made from melting palm sugar slowly over medium-low heat until it softens and slightly smokes, then carefully combining it with fish sauce. This process yields a sauce with a rich, sweet-savory character essential to the dish. The chicken thighs are trimmed and cooked with aromatic slices of ginger and shallot, along with fresh Thai chile peppers to introduce gentle heat and complexity.
The result is tender chicken pieces glazed in a sticky caramel sauce that offers a depth of flavor with sweet, salty, and spicy layers. Fresh cilantro sprinkled on top adds brightness and contrast. Typically, this is served with steamed jasmine rice, which helps balance the intensity of the caramel and fish sauce.
The key to success lies in using the right type of palm sugar with sufficient moisture content and handling the caramel carefully to avoid scorching or clumping. If substitutions are necessary, adjustments like adding water may be required to achieve the proper texture.
Ingredients
For the Vietnamese caramel sauce
- 1 pound palm sugar coarsely chopped, Asian variety
- 1 1/4 cups fish sauce (we prefer Three Crabs brand but any fish sauce in a glass, as opposed to plastic, bottle is preferable)
For the Vietnamese caramel chicken
- 12 ounces chicken thighs about 4), trimmed, boneless, skinless
- 2 tablespoons olive oil mild; or vegetable oil
- 1-inch piece ginger peeled and julienned, fresh
- 2 medium shallot thinly sliced lengthwise into rings
- 1 to 2 Thai chile pepper halved lengthwise and seeded, if desired, or serrano chile peppers
- cilantro chopped, for garnish, leaves and stems
- black pepper freshly ground
- jasmine rice for serving, steamed
Instructions
Make the Vietnamese caramel sauce
- Dump the palm sugar in a small saucepan over medium-low heat and wait until the sugar sorta melts, which can take anywhere from 5 to 25 minutes. (If substituting light brown sugar for the palm sugar, you'll need to add a tablespoon or two cold water to the sugar before you place it over the heat and stir almost constantly as it melts.) Palm sugar is still a touch grainy even when it melts and that's okay. It may smoke ever so slightly, and that's okay. If the sugar appears to seize or scorch, though, lower the heat and go ahead and stir it.
- Meanwhile, measure your fish sauce and have it at the ready.
- When the sugar melts, turn off the heat under the sugar and slowly and carefully stir in the fish sauce, taking care as it may bubble and spatter. If the sugar seizes into clumps, simply return the pan to low heat and stir until everything melts once again. Let cool. The caramel sauce will thicken as it cools. Store in an airtight container for up to 1 month.
Make the Vietnamese caramel chicken
- Cut the chicken thighs into bite-size pieces.
- In a 10-inch claypot or sauté pan over medium heat, heat the oil. Add the ginger and shallots and sauté until softened, about 2 minutes. Increase the heat to medium-high and add the chiles, chicken, and 1/4 cup caramel sauce. Bring to a boil, then turn the heat down and simmer, uncovered, stirring or turning the chicken occasionally, until the chicken is cooked through and the sauce is bubbling, a shade darker, and thicker and stickier, 10 to 20 minutes. Garnish with cilantro and gobs of black pepper. Serve immediately with steamed rice.
Notes
- Use palm sugar from an Asian source or Indian jaggery for best melting and flavor results, avoiding granulated coconut palm sugar from health food stores.
- Melting palm sugar slowly over medium-low heat prevents scorching; adjust heat as needed if the sugar seizes.
- The caramel sauce thickens as it cools and can be stored in an airtight container.
- Serve the chicken with steamed jasmine rice to balance the rich caramel flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 503kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 37g | 74% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 5886mg | 245% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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