Savory Vietnamese Caramel Ginger Chicken (Print View)
Sticky caramel-glazed chicken thigh dish with ginger, chili, and rich Vietnamese flavors in under 15 minutes.
# What You'll Need:
→ Chicken
01 -
2.2 pounds boneless chicken thighs
→ Flavor Base
02 -
3 tablespoons fish sauce
03 -
1 tablespoon fresh ginger, minced
04 -
1 piece bird's eye chili, finely sliced (optional)
05 -
2 eschalots, thinly sliced (optional)
→ Glaze
06 -
1/2 cup brown sugar
07 -
2 tablespoons vegetable oil
→ For Finishing
08 -
1 cup boiling water
# Directions:
01 -
Combine boneless chicken thighs with fish sauce and minced chili in a bowl. Allow to marinate for 10 minutes to absorb flavors.
02 -
In a large non-stick skillet, mix vegetable oil and brown sugar over medium-high heat, stirring constantly until the sugar dissolves and forms a deep caramel.
03 -
Add the marinated chicken, minced ginger, and sliced eschalots to the caramel glaze. Toss thoroughly to coat each piece.
04 -
Continue cooking, stirring frequently, until the chicken turns white and loses its pinkness, about 3 to 4 minutes.
05 -
Add boiling water to the pan, mix well, and bring to a rapid simmer. Braise for 10 to 12 minutes, stirring occasionally, until the liquid reduces to a sticky glaze.
06 -
Serve the caramel ginger chicken over jasmine rice or plain rice. Garnish with fresh coriander and additional chili if desired.
# Notes:
01 -
Boneless chicken thighs are preferred for their tenderness during braising and ability to absorb flavors.