Vietnamese caramel chicken dish (Printable version)

Tender chicken pieces glazed in a sticky, savory-sweet caramel sauce with Vietnamese flavors.

# 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 - Heat sugar and water in a large skillet over medium heat without stirring until sugar dissolves and caramelizes to a deep amber color, about 4 to 5 minutes. Monitor closely to prevent burning.
03 - Add the marinated chicken and any remaining marinade to the caramel immediately and toss to coat evenly.
04 - Add vegetable oil and cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until chicken is fully cooked and sauce thickens to a glossy glaze.
05 - Taste and modify seasoning as desired by adding more fish sauce or lime juice for balance.
06 - Transfer to a serving plate and garnish with spring onions, chili, and coriander leaves. Serve hot alongside steamed jasmine rice.

# Expert Advice:

01 -
  • The caramel creates an addictive, glossy glaze that tastes far more complex than its simple ingredient list suggests.
  • Chicken thighs stay incredibly tender and forgiving, even if you're not watching the clock obsessively.
  • It comes together in under 45 minutes, making weeknight dinner feel like you've been cooking all day.
02 -
  • Caramel burns faster than you think—the difference between perfect and ruined is about 30 seconds, so have your chicken ready the moment it hits the right color.
  • Don't skip the marinade, even when you're in a hurry; it's where the chicken absorbs the foundational flavors that the caramel will amplify.
03 -
  • Make the caramel in a wide, shallow pan where you can see the sugar color clearly—a wok works beautifully for this.
  • Keep the marinated chicken at room temperature so it cooks evenly once it hits the hot caramel, rather than cooling the pan down with cold chicken straight from the fridge.
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