Vietnamese caramel glazed chicken (Print version)

Tender chicken glazed in a savory-sweet caramel and fish sauce reduction with spring onion garnish.

# 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. Let marinate for at least 15 minutes.
02 - In a large skillet or wok, heat granulated sugar and water over medium heat without stirring until sugar dissolves and turns deep amber, about 4-5 minutes. Monitor closely to prevent burning.
03 - Add the marinated chicken and 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 fully cooked and sauce thickens to a glossy glaze.
05 - Taste and adjust balance with additional fish sauce or lime juice if desired.
06 - Transfer to a serving dish and garnish with spring onions, chili, and coriander. Serve hot alongside steamed jasmine rice.

# Expert Tips:

01 -
  • The caramel creates a glossy, sticky coating that clings to tender chicken pieces like liquid velvet.
  • It takes less than 45 minutes from start to plate, making it perfect for weeknight dinners when you want something that tastes like you've been cooking all day.
  • The balance of fish sauce, lime, and caramel hits that savory-sweet note that somehow makes you crave another bite before you've finished the first one.
02 -
  • Watch your caramel like it's your responsibility—it goes from perfect amber to burnt in about 30 seconds, and burnt caramel tastes bitter and ruins the whole dish.
  • Don't skip the marinating step; it gives the chicken flavor all the way through instead of just on the outside, and it takes almost no effort.
  • If your sauce seems too thin after cooking, let it simmer for another minute or two to reduce further; the glaze should coat a spoon, not pool at the bottom of the pan.
03 -
  • Make your caramel in a wider, shallower pan so the chicken has room to cook without crowding; crowding means steaming instead of glazing.
  • Taste the marinade before you commit the chicken to the pan—if it tastes good, your finished dish will too, which sounds obvious but saves a lot of mid-cooking adjusting.
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