Quick Vietnamese Caramel Chicken
A classic Vietnamese dish, this Caramel Ginger Chicken features tender chicken pieces coated in a rich, sweet-savory caramel sauce infused with fragrant ginger and garlic. It's a quick and incredibly flavorful weeknight meal.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 tbsp vegetable oil
- 1/4 cup granulated sugar
- 2 tbsp water
- 3 cloves garlic minced
- 1 inch fresh ginger grated or finely julienned
- 1/4 cup fish sauce
- 2 tbsp rice vinegar
- 1/2 tsp black pepper freshly ground
- 2 tbsp chopped green onions for garnish
- 1 tbsp chopped cilantro for garnish
Instructions
- In a large skillet or wok, heat vegetable oil over medium-high heat.
- Add the chicken pieces and cook until lightly browned, about 3-4 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add sugar and 2 tbsp water. Cook over medium heat, stirring occasionally, until sugar melts and turns into a deep amber caramel. Be careful not to burn it.
- Quickly add minced garlic and grated ginger to the caramel. Stir for 30 seconds until fragrant.
- Return the chicken to the skillet. Add fish sauce, rice vinegar, and black pepper. Toss to coat the chicken thoroughly with the caramel sauce.
- Continue to cook, stirring frequently, for another 5-7 minutes, until the sauce thickens and coats the chicken beautifully, and the chicken is cooked through.
- Garnish with fresh green onions and cilantro before serving. Serve immediately with steamed jasmine rice.
Notes
Serve this dish with steamed jasmine rice and a side of blanched greens or a fresh cucumber salad. For extra spice, add a sliced fresh red chili with the ginger. Marinating the chicken for 15-30 minutes before cooking can enhance flavor and tenderness, though it's not essential for this quick recipe.