Vietnamese Caramel Ginger Chicken
User Reviews
4.9
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Prep Time
7 mins
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Cook Time
15 mins
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Servings
5
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Calories
370 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Caramel Ginger Chicken
Description
This recipe uses large pieces of skinless chicken thigh marinated briefly in fish sauce and optional bird's eye chili to introduce mild heat. The cooking begins by caramelizing sugar with oil in a cold pan, then carefully adding the chicken along with julienned ginger and sliced shallots. The caramel may harden temporarily but melts back during cooking. The chicken is cooked just until the exterior changes color, then simmered rapidly in water added to the pan to reduce the liquid into a sticky glaze over 10 to 12 minutes.
The resulting dish offers tender chicken coated in a shiny, complex sauce combining sweetness from the caramelized sugar, umami depth from fish sauce, and aromatic sharpness from ginger and shallots. Despite the involved cooking method, the chicken pieces remain juicy owing to the thigh cuts and controlled simmering time. Serving this alongside plain jasmine rice balances the intense flavors, making for a meal that is flavorful without being heavy.
Cooks should use a large pan to avoid crowding the chicken and allow the sauce to reduce effectively. If the pan is smaller, removing the chicken while reducing the sauce separately is recommended. Leftovers can be kept in the refrigerator for up to three days, and the recipe adapts well to freezing. The optional chili adds faint heat which softens during cooking, and substituting shallots with finely sliced red or regular onions is acceptable.
Ingredients
- 1 kg / 2 lb chicken thigh fillet cut into large 5cm/2" pieces (Note 1, skinless
- 3 tbsp fish sauce
- 1 bird’s eye chili deseeded, finely minced (optional) - Note 2, or Thai chili
- 3 tbsp vegetable oil
- 1/4 cup brown sugar , tightly packed
- 1/3 cup ginger , finely julienned (about 5 cm/2" thick piece)
- 2 shallots halved then finely sliced (sub half red onion) (Note 3
- 1/2 cup water boiling
Garnishes & serving:
- Coriander recommended, aka cilantro, or green onion slices
- red chili pepper finely sliced (optional
- jasmine rice , white rice or other plain rice of choice
Instructions
- Toss chicken with fish sauce and chilli, then set aside while you prepare the other ingredients. You could marinate even overnight but it's not necessary.
- Pan size - Use a large non-stick pan (mine is 30cm/12", must be large). Else, be prepared to remove chicken at end to speed up sauce reduction. See Note 4!
- Caramel - Mix oil and sugar in the cold pan, then turn onto medium high heat. As soon as the sugar is melted, remove the pan from the stove then carefully add the chicken (⚠️ it will sizzle so don't throw it in!) . Add ginger and shallots, toss briefly. The caramel may harden, that's ok, it will re-melt.
- Cook outside of chicken - Then put the pan back on the stove and stir just until the chicken changes from pink to white all over, but not browned, and definitely not cooked through.
- Simmer 10 min - Add water, stir, bring to a simmer. Simmer very rapidly, still on medium high (or even high!), for 10 to 12 minutes, until the liquid reduces right down to a glaze. It might take longer if your pan is smaller or your stove is weaker, that's ok. Stir every now and then while watery, then once it's reduced down to a glaze, toss regularly to get nice colour on the chicken. The further you take it, the better the colour!
- Serve with jasmine rice or other plain rice garnished with extra slices of chilli and fresh coriander if desired. Smashed cucumbers or Asian Slaw would be a terrific side!
Notes
- Cut chicken into large chunks (about 5cm) to prevent drying out during simmering.
- Use chicken thighs instead of breast for juicier results; breast meat risks drying during sauce reduction.
- If your pan is small, remove chicken after 12 minutes and reduce sauce separately before combining again.
- Leftovers store in the fridge up to 3 days; recipe freezes well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370cal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 39g | 78% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 190mg | 63% |
| Sodium | 1032mg | 43% |
| Potassium | 596mg | 13% |
| Fiber | 0.4g | 2% |
| Sugar | 12g | 24% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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