Vietnamese caramel chicken dish (Printable)

Tender chicken pieces coated in a glossy, savory-sweet caramel glaze with aromatic spices.

# What You Need:

→ Chicken

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

→ Marinade & Sauce

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

→ Caramel

09 - 4 tablespoons granulated sugar
10 - 3 tablespoons water

→ Garnish

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

# How To Make It:

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 granulated sugar and water in a large skillet or wok over medium heat without stirring. Allow sugar to dissolve and turn deep amber caramel, approximately 4 to 5 minutes, watching carefully to prevent burning.
03 - Immediately add marinated chicken and any marinade juices 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 if necessary, adding additional fish sauce or lime juice to balance flavors.
06 - Transfer to a serving dish. Garnish with spring onions, red chili, and fresh coriander leaves. Serve hot alongside steamed jasmine rice.

# Helpful Tips:

01 -
  • The magic is in that amber caramel—it tastes more complex than you'd expect from just sugar and water, somehow both bitter and sweet at once.
  • Chicken thighs stay juicy and forgiving, absorbing every drop of that savory-sweet glaze without drying out.
  • It's ready in under an hour from start to finish, which means weeknight dinners that taste like you've been cooking since morning.
02 -
  • Sugar burns fast once it hits deep amber—the difference between perfect caramel and bitter ash is about 30 seconds, so stay close and trust your eyes.
  • Don't skip the marinating step even if you're hungry; those 15 minutes matter more than you think, seasoning the chicken so it tastes good from the first bite instead of just on the surface.
03 -
  • If your caramel seizes (becomes grainy) when you add the cold chicken, don't panic—just add a splash of water and keep stirring over medium heat until it smooths back out.
  • Fresh fish sauce smells aggressive, but once it cooks it transforms into savory depth; if you're timid with it, you'll lose the soul of the dish.
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