Description
Vietnamese Caramel Ginger Chicken is a flavorful and aromatic dish featuring tender chicken thighs simmered in a luscious caramel sauce infused with ginger, fish sauce, and a hint of chili. This recipe offers a balance of sweet, savory, and spicy notes, served best alongside fragrant jasmine rice and fresh herbs for a vibrant, satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 1 kg / 2 lb skinless chicken thigh fillets, cut into large 5cm/2″ pieces
- 3 tbsp fish sauce
- 1 bird’s eye chili or Thai chili, deseeded and finely minced (optional)
Caramel Sauce and Vegetables
- 3 tbsp vegetable oil
- 1/4 cup brown sugar, tightly packed
- 1/3 cup ginger, finely julienned (about 5 cm/2″ thick piece)
- 2 eschalots, halved then finely sliced (can substitute half a red onion)
- 1/2 cup boiling water
To Serve
- Fresh coriander/cilantro or green onion slices (recommended)
- Red chili, finely sliced (optional)
- Jasmine rice
Instructions
- Marinate Chicken: Toss the chicken pieces with fish sauce and minced chili. Set aside for at least 7 minutes to allow flavors to meld; marinating overnight is optional but not necessary.
- Prepare Pan: Use a large non-stick pan (approximately 30cm/12″ diameter) to ensure even cooking. If using a smaller pan, be ready to remove the chicken temporarily to help reduce the sauce faster.
- Make the Caramel: Combine vegetable oil and brown sugar in the cold pan, then place it over medium-high heat. Once the sugar melts into a caramel, promptly remove the pan from heat and carefully add the marinated chicken. It will sizzle upon contact—do not throw the chicken in. Add julienned ginger and sliced eschalots, tossing briefly to combine. The caramel might harden but will re-melt when reheated.
- Sear the Chicken: Return the pan to the stove and stir gently until the chicken changes from pink to white on the outside. Avoid browning or fully cooking the chicken at this stage.
- Simmer to Glaze: Pour in the boiling water, stir, and bring the mixture to a rapid simmer over medium-high to high heat. Cook uncovered for 10 to 12 minutes, stirring occasionally at first then more frequently as the liquid reduces to a glossy glaze coating the chicken. A larger pan and strong stove heat speed this process; otherwise, it may take slightly longer. Continue cooking until the chicken is well colored and the sauce is thickened.
- Serve: Plate the caramel ginger chicken with steamed jasmine rice. Garnish with extra slices of red chili and fresh coriander or green onions. For complementary sides, consider smashed cucumbers or an Asian slaw.
Notes
- Note 1: Cutting chicken into large 5cm/2″ pieces helps maintain juiciness during cooking.
- Note 2: Using bird’s eye or Thai chili adds authentic heat, but omit if you prefer mild flavors.
- Note 3: Eshallots can be substituted by half a red onion if unavailable.
- Note 4: A large pan is crucial for proper sauce reduction; a smaller pan slows down caramelization, so you may need to remove chicken briefly to speed up the process.
- For best results, do not fully cook the chicken during the initial sear—just change its color to white.
- This dish pairs excellently with simple sides like jasmine rice and fresh herbs to balance richness.
