Serves 4
40 min
Vietnamese Caramel Chicken
Recipe GLPR048a498775aeaf
A savory-sweet Vietnamese classic featuring tender chicken thighs coated in a rich caramel sauce infused with fish sauce, fresh ginger, and Thai chiles. The interplay of caramelized palm sugar, umami from fish sauce, and the aromatic ginger and shallots creates an unforgettable balance of flavors. Serve over steamed rice for an authentic meal.
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Ingredients
8 ounces light brown palm sugar, coarsely chopped
⅔ cup fish sauce
2 Thai chiles, sliced lengthwise
¼ cup vegetable oil
1½ pounds boneless chicken thighs, cut into bite-sized pieces
2 inch piece fresh ginger, peeled and julienned
3 medium shallots, peeled and sliced into rings
fresh cilantro, for garnish
Directions
In a medium to large saucepan or skillet, melt the coarsely chopped palm sugar over low heat, stirring frequently and breaking up the pieces as it liquefies, about 10 minutes. Alternatively, you can microwave the palm sugar in a large heatproof glass measuring cup for 20 to 30 seconds until fully melted.
Once the sugar is melted and bubbling, remove from heat. Gradually stir in the fish sauce, being careful as it may bubble up (turn on your range hood if you have one). Add the sliced Thai chiles to the caramel mixture and set aside.
Heat the vegetable oil in a medium to large sauté pan, wide braising pan, or Dutch oven over medium-high heat. Add the julienned ginger and sliced shallots, cooking for about 2 minutes until they begin to soften and wilt.
Add the chicken pieces to the pan and pour in the prepared caramel sauce. Bring to a boil, then reduce heat to maintain a gentle simmer. Stir occasionally and cook until the chicken is cooked through, about 10 to 12 minutes, reaching an internal temperature of 165°F. Garnish with fresh cilantro and serve over steamed rice.
