Serves 4
35 min
Vietnamese-Style Caramelized Chicken
Recipe GLPR329fc7784faa69
Succulent chicken thighs caramelized in a savory-sweet sauce made with coconut water, fish sauce, and brown sugar, infused with aromatic garlic, ginger, and shallots. The dish is finished with fresh jalapeños and served over steamed rice with a garnish of cilantro for a classic Vietnamese flavor profile.
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Ingredients
3 tablespoons vegetable oil
2 pounds skinless, boneless chicken thighs, quartered (about 6 to 8 thighs)
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 shallot, thinly sliced
1 1-inch piece fresh ginger, peeled and cut into fine matchsticks
1 cup coconut water
1/4 cup fish sauce
1/4 cup packed light brown sugar
2 jalapeño peppers, thinly sliced
2 cups steamed white rice, cooked
Fresh cilantro leaves, for topping
Directions
Heat the vegetable oil in a large heavy skillet over medium-high heat. Season the chicken thighs generously with kosher salt and black pepper on both sides. Add the seasoned chicken to the hot skillet and sear until golden brown, approximately 4 minutes per side. Transfer the browned chicken to a clean plate and set aside.
Carefully pour off and discard about 3 tablespoons of rendered fat from the skillet. Reduce the heat to medium. Add the minced garlic, sliced shallot, and ginger matchsticks to the skillet and cook, stirring occasionally, until softened and fragrant, about 2 to 3 minutes.
Pour in the coconut water and add the fish sauce and brown sugar. Stir continuously until the brown sugar is completely dissolved, then bring the mixture to a gentle simmer. Continue simmering until the sauce noticeably thickens and the bubbles become smaller and slower, approximately 4 to 5 minutes.
Return the reserved chicken and any accumulated juices from the plate back into the skillet. Stir well to coat all the chicken pieces evenly with the sauce. Reduce the heat if needed to prevent the sauce from thickening too rapidly. Simmer until the chicken is cooked through with an internal temperature of 165°F, about 5 to 6 minutes. Remove from heat and fold in the sliced jalapeños.
Divide the steamed white rice among four serving bowls. Top each portion with the caramelized chicken and sauce, then garnish generously with fresh cilantro leaves before serving.
