Vietnamese Caramel Chicken (Printable)

Tender chicken pieces glazed in a glossy caramel and fish sauce reduction with Vietnamese flavors.

# What You Need:

→ Chicken

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

→ Marinade & Sauce

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

→ Caramel

09 - 4 tbsp granulated sugar
10 - 3 tbsp water

→ Garnish

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

# How-To:

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 until the sugar dissolves and forms a deep amber caramel, about 4 to 5 minutes. Monitor carefully to prevent burning.
03 - Immediately add the marinated chicken along with any marinade juices to the caramel. Toss to coat all pieces evenly.
04 - Add vegetable oil and cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens into a glossy glaze.
05 - Taste and if needed, balance flavors by adding more fish sauce or lime juice.
06 - Transfer to a serving dish. Garnish with spring onions, sliced chili, and coriander leaves. Serve hot alongside steamed jasmine rice.

# Expert Advice:

01 -
  • The caramel creates a sticky, lacquered coating that clings to every piece of chicken like edible jewelry.
  • Fish sauce and lime juice balance the sweetness in a way that keeps you reaching for another bite.
  • It comes together in under an hour but tastes like you simmered it all day.
  • Leftovers reheat beautifully and somehow taste even better the next morning over rice.
02 -
  • Do not stir the sugar while it melts or it will crystallize and turn grainy instead of smooth.
  • Add the chicken the second the caramel turns amber, waiting even 10 seconds longer can tip it into bitter territory.
  • Use a skillet with high sides to prevent the caramel from splattering when the chicken hits the pan.
03 -
  • Use a light-colored skillet so you can watch the caramel change color without guessing.
  • Keep a bowl of ice water nearby in case the caramel darkens too fast, you can dip the bottom of the pan in it to stop the cooking.
  • If the sauce is too thick, add a tablespoon of water and toss until it loosens into a glossy coat again.
Go Back