Description
Vietnamese caramel ginger chicken combines sweet and savory flavors in a classic Southeast Asian dish. Rich marinade and tender meat create an irresistible meal perfect for home cooks seeking authentic international cuisine.
Ingredients
Scale
Protein:
- 6–8 chicken thighs (bone-in or boneless)
Aromatics and Seasonings:
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 1 small onion, thinly sliced
- 1–2 Thai bird’s eye chilies, chopped (optional)
Sauce and Cooking Ingredients:
- 1/3 cup granulated sugar
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- 1 cup water
- Salt and pepper to taste
Garnish and Serving:
- Fresh cilantro leaves
- Steamed rice
Instructions
- Prepare chicken thighs by patting them dry with paper towels. Season lightly with salt and pepper to enhance natural flavors.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place chicken thighs in the pan, ensuring space between pieces. Sear for 4-5 minutes on each side until golden brown. Remove chicken and set aside.
- In the same skillet, add sugar over medium heat. Allow sugar to melt slowly without stirring, swirling pan occasionally. Watch carefully as it transforms to a deep amber color, approximately 3-5 minutes.
- Quickly add fish sauce, soy sauce, and rice vinegar to the caramel. The mixture will bubble dramatically – this is normal. Stir to dissolve caramel into liquids. Incorporate grated ginger, minced garlic, and sliced onions. Sizzle for 1-2 minutes until fragrant.
- Pour water into the skillet and bring to a gentle simmer. Return chicken pieces to the pan, positioning skin-side up. Spoon sauce over chicken to coat evenly.
- Cover skillet and simmer for 15-20 minutes. Halfway through, flip chicken pieces to ensure even cooking. Optional: Add bird’s eye chilies during final minutes for extra heat.
- Verify chicken is fully cooked (internal temperature 165°F). Transfer chicken to serving dish. Pour remaining caramel-ginger sauce over the meat. Garnish with fresh cilantro leaves and serve alongside steamed rice.
Notes
- Moisture Management Pat chicken completely dry before cooking to ensure a crispy, golden exterior that seals in juicy flavor.
- Caramel Precision Watch the sugar transformation carefully, as seconds can turn perfect caramel into burnt disappointment.
- Spice Flexibility Adjust chili quantity to match personal heat tolerance, using bird’s eye chilies sparingly for subtle warmth.
- Dietary Adaptations Replace chicken thighs with tofu or tempeh for a vegetarian version, maintaining the rich caramel sauce’s complex flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 90 mg