Vietnamese caramel chicken dish (Printer-friendly)

Savory caramel-glazed chicken thighs balanced with fish sauce and lime for authentic Vietnamese taste.

# What You'll Need:

→ Chicken

01 - 1.75 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade & Sauce

02 - 3 tbsp fish sauce
03 - 2 tbsp light soy sauce
04 - 2 tbsp brown sugar
05 - 1 tbsp lime juice
06 - 2 tsp minced garlic
07 - 1 tsp freshly ground black pepper
08 - 1 tbsp vegetable oil

→ Caramel

09 - 4 tbsp granulated sugar
10 - 3 tbsp water

→ Garnish

11 - 2 spring onions, thinly sliced
12 - 1 red chili, thinly sliced (optional)
13 - Fresh coriander leaves

# Directions:

01 - Combine chicken pieces with fish sauce, soy sauce, lime juice, garlic, and black pepper in a bowl. Marinate for at least 15 minutes.
02 - In a large skillet or wok, heat sugar and water over medium heat without stirring until sugar dissolves and turns deep amber caramel, about 4 to 5 minutes, watching carefully to avoid burning.
03 - Add marinated chicken and marinade juices immediately to the caramel. Toss to coat evenly.
04 - Add vegetable oil and cook over medium-high heat for 8 to 10 minutes, stirring occasionally until chicken is cooked through and sauce thickens to a glossy glaze.
05 - Taste and adjust seasoning by adding more fish sauce or lime juice if needed for balance.
06 - Transfer to a serving plate and garnish with spring onions, chili, and coriander. Serve warm with steamed jasmine rice.

# Expert Advice:

01 -
  • The caramel builds a deep, complex flavor that tastes like you spent hours on it, but really just 25 minutes.
  • Chicken thighs stay incredibly tender because they're forgiving, and the sauce clings to every piece like it was made for them.
  • It's naturally dairy-free and feels restaurant-quality while using ingredients you probably already have.
02 -
  • Don't stir the caramel while it's cooking—stirring introduces sugar crystals that can make it grainy instead of smooth; let the heat do the work.
  • Have everything prepped and ready before you start the caramel, because once it hits the right color, you have maybe 10 seconds before it's too dark.
03 -
  • Keep your pan hot enough that when the caramel hits the chicken, it sizzles—timid heat means the sauce won't reduce properly and you'll end up with something loose instead of glossy.
  • If your caramel darkens too fast, add your chicken a second earlier; if it's still pale amber, wait another 30 seconds. You learn this by feel after making it once or twice.
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