Vietnamese Caramel Ginger Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 kg skinless chicken thigh fillets, cut into large 5 cm pieces
02 -
3 tbsp fish sauce
03 -
1 bird's eye chilli, deseeded and finely minced (optional)
04 -
3 tbsp vegetable oil
05 -
1/4 cup tightly packed brown sugar
06 -
1/3 cup finely julienned ginger (about a 5 cm thick piece)
07 -
2 eschalots, halved and finely sliced (or substitute half a red onion)
08 -
1/2 cup boiling water
→ Garnishes & Serving
09 -
Fresh coriander or green onion slices (recommended)
10 -
Red chilli, finely sliced (optional)
11 -
Jasmine rice, white rice, or any plain rice of choice
# Instructions:
01 -
Toss chicken with fish sauce and chilli, then set aside while you prepare the other ingredients. Marinating overnight is optional but not necessary.
02 -
Use a large non-stick pan (30 cm recommended). If unavailable, be prepared to remove chicken at the end to speed up sauce reduction.
03 -
Mix oil and sugar in a cold pan. Heat over medium-high and melt the sugar. Once melted, remove the pan from heat and carefully add chicken to the pan. Add ginger and shallots, tossing briefly. The caramel may harden but will re-melt during cooking.
04 -
Return the pan to the stove and stir until the chicken changes from pink to white all over. Do not brown or fully cook the chicken at this stage.
05 -
Add boiling water, stir, and bring to a simmer. Cook rapidly over medium-high to high heat for 10 to 12 minutes, reducing the liquid to a glaze. If using a smaller pan or weaker stove, this may take longer. Stir occasionally, increasing tossing as the glaze thickens to achieve even coloring on the chicken.
06 -
Serve with jasmine rice or other plain rice. Garnish with fresh coriander, extra chilli slices, or green onions as desired. Recommended sides include smashed cucumbers or Asian slaw.
# Notes:
01 -
Use a large pan for faster liquid reduction and caramelization.
02 -
Stir frequently in the final stages of cooking to evenly coat the chicken in the glaze.