Vietnamese Caramel Ginger Chicken

Juicy chicken bites glazed in a Vietnamese caramel sauce with a generous dose of ginger. Just 5 ingredients and a 12-minute braise, ready in 22 minutes.

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Prep Time 7

Cook Time 15

Total Time 22

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: Asian, Vietnamese

Calories: 370

Ingredients Equipment Method Notes

Ingredients

2 lb skinless boneless chicken thigh fillets cut into large 2-inch pieces
3 tbsp fish sauce
1 bird's eye or Thai chili deseeded and finely minced, optional
3 tbsp vegetable oil
1/4 cup brown sugar tightly packed
1/3 cup fresh ginger finely julienned, from about a 2-inch thick piece
2 shallots halved then finely sliced, sub half a red onion
1/2 cup boiling water
fresh cilantro or sliced green onions for garnish, recommended
red chili finely sliced, optional garnish
jasmine rice or white rice for serving

Equipment

Large non-stick pan (12-inch / 30cm minimum)

Method

Toss chicken with fish sauce and chili, then set aside while you prepare the remaining ingredients. Overnight marinating is optional but not required.
Mix oil and brown sugar in a cold large non-stick pan (12-inch minimum), then turn on to medium-high heat. Stir as the sugar melts into a caramel.
As soon as the sugar has melted, remove the pan from the heat. Carefully slide the chicken in — it will sizzle, so do not throw it in. Add the ginger and shallots and toss briefly to coat. The caramel may harden — that is fine, it will re-melt on the stove.
Return the pan to the stove on medium-high heat. Stir until the outside of each chicken piece turns from pink to white all over. The chicken should not be browned or cooked through at this point.
Add the boiling water, stir, and bring to a rapid simmer. Keep heat at medium-high or high and simmer for 10 to 12 minutes, stirring occasionally while watery, then more regularly as the glaze thickens. The deeper the color, the better the flavor.
Serve over jasmine rice, garnished with fresh cilantro and optional sliced red chili. Asian Slaw or Smashed Cucumbers make a great side.

Notes

Pan size is critical — use a 12-inch pan minimum. Thighs are strongly preferred over breast. Simmer rapidly for proper caramelization. If pan is too small, remove chicken after 12 minutes, reduce sauce alone, then toss chicken back in. Leftovers keep 3 days refrigerated or up to 3 months frozen.