Print

Vietnamese Caramel Ginger Chicken Recipe

Print Recipe

★★★★★

4.4 from 59 reviews

A flavorful Vietnamese Caramel Ginger Chicken recipe featuring tender chicken thigh pieces simmered in a rich caramel sauce with fragrant ginger, shallots, and a hint of chili, served best with fragrant jasmine rice.

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

  • 3 tbsp vegetable oil
  • 1/4 cup brown sugar, tightly packed
  • 1/3 cup ginger, finely julienned (about 5 cm / 2″ thick piece)
  • 2 eschallots, halved then finely sliced (substitute with half a small red onion if needed)
  • 1/2 cup boiling water

To Serve

  • Fresh coriander / cilantro or green onion slices (recommended)
  • Red chili, finely sliced (optional)
  • Jasmine rice

Instructions

  1. Marinate the Chicken: Toss the chicken thigh pieces with fish sauce and minced chili. Set aside to marinate while you prepare other ingredients. For more flavor, you can marinate overnight but it’s not required.
  2. Prepare the Pan: Use a large 30cm (12″) non-stick pan to allow enough space for cooking. This helps with even caramel reduction and prevents overcrowding the chicken.
  3. Make the Caramel: In the cold pan, combine vegetable oil and brown sugar. Turn the heat to medium-high and allow the sugar to melt completely. Once melted, remove the pan from heat and carefully add the chicken (be cautious as it will sizzle). Immediately add the julienned ginger and sliced shallots, tossing briefly. If the caramel hardens, it will re-melt once reheated.
  4. Sear the Chicken: Return the pan to the stove, stirring gently until the chicken changes from pink to white all over. Do not brown or fully cook the chicken at this point.
  5. Simmer the Chicken: Pour in the boiling water and stir. Bring to a rapid simmer on medium-high or high heat. Continue simmering for 10 to 12 minutes, stirring occasionally at first and then more frequently as the sauce reduces into a thick glaze. This reduction will deepen the color and intensify the flavors.
  6. Serve: Plate the caramel ginger chicken with steamed jasmine rice. Garnish with fresh coriander or green onions and additional red chili slices if desired. For a complete meal, accompany with smashed cucumbers or an Asian slaw side.

Notes

  • Note 1: Use skinless chicken thigh fillets cut into large pieces for tender, juicy results.
  • Note 2: The bird’s eye chili is optional and can be adjusted to taste for spiciness.
  • Note 3: Eschallots can be substituted with half a small red onion if unavailable.
  • Note 4: A large pan is essential to prevent overcrowding and to allow the sauce to reduce properly; if using a smaller pan, you may need to remove chicken pieces temporarily to speed up sauce reduction.
  • Smashed cucumbers or Asian slaw make excellent side dishes to complement the flavors.

Keywords: Vietnamese chicken recipe, caramel ginger chicken, fish sauce chicken, easy Vietnamese dinner, Asian chicken recipe

Find it online: https://thefoodrecipe.com/vietnamese-caramel-ginger-chicken-recipe/