Vietnamese caramel ginger chicken (Print Version)
# Ingredients:
01 -
1 kg skinless chicken thigh fillets, cut into large 5 cm pieces
02 -
3 tablespoons fish sauce
03 -
1 bird’s eye chili or Thai chili, deseeded and finely minced (optional)
04 -
3 tablespoons vegetable oil
05 -
1/4 cup tightly packed brown sugar
06 -
1/3 cup julienned ginger (approximately 5 cm thick piece)
07 -
2 shallots, halved and finely sliced (or substitute with half red onion)
08 -
1/2 cup boiling water
→ Garnishes and Serving
09 -
Fresh coriander or cilantro slices
10 -
Red chili, finely sliced (optional)
11 -
Cooked jasmine rice or white rice
# Instructions:
01 -
Toss chicken with fish sauce and chili, then set aside while preparing other ingredients. Marinate overnight if desired, though not necessary.
02 -
Mix vegetable oil and sugar in a large cold non-stick pan. Heat over medium-high until sugar melts, then remove from heat.
03 -
Carefully add the chicken to the pan (it will sizzle), along with ginger and shallots. Quickly toss to combine, even if the caramel hardens as it will re-melt.
04 -
Return the pan to heat and stir until chicken changes from pink to white but is not browned or fully cooked.
05 -
Add water, stir, and bring to a rapid simmer over medium-high or high heat for 10-12 minutes. Stir occasionally until the liquid reduces to a glaze. Toss the chicken regularly to achieve a deep color.
06 -
Serve chicken with jasmine rice or plain rice, garnished with coriander, extra chili slices, or as desired. Pair with smashed cucumbers or an Asian slaw for additional sides.
# Notes:
01 -
Use a large non-stick pan to enable faster sauce reduction and ensure caramelization of the chicken.