Vietnamese Caramel Ginger Chicken
Enjoy this Vietnamese Caramel Ginger Chicken, packed with flavor and a delicious glaze.
Equipment
- large non-stick pan
Ingredients
Main Ingredients
- 1 kg skinless chicken thigh fillets cut into large 5cm/2" pieces
- 3 tablespoon fish sauce
- 1 each bird’s eye chilli or Thai chilli deseeded, finely minced (optional)
- 3 tablespoon vegetable oil
- ¼ cup brown sugar tightly packed
- ⅓ cup ginger finely julienned (about 5 cm/2" thick piece)
- 2 each eschalots halved then finely sliced (sub half red onion)
- ½ cup boiling water
Garnishes & Serving
- Fresh coriander/cilantro or green onion slices recommended
- 1 each red chilli finely sliced (optional)
- Jasmine rice or other plain rice of choice
Instructions
Cooking Steps
- Toss chicken with fish sauce and chilli, then set aside while you prepare the other ingredients.
- Use a large non-stick pan (at least 30cm/12") to avoid crowding.
- Mix oil and sugar in the cold pan, then turn onto medium high heat. As soon as the sugar is melted, carefully add the chicken.
- Add ginger and shallots, toss briefly. The caramel may harden, that's ok, it will re-melt.
- Put the pan back on the stove and stir just until the chicken changes from pink to white all over, but not browned.
- Add boiling water, stir, bring to a simmer. Simmer very rapidly for 10 to 12 minutes, until the liquid reduces to a glaze.
- Once reduced, toss regularly to achieve nice color on the chicken.
- Serve with jasmine rice, garnished with extra slices of chilli and fresh coriander if desired.
Notes
Use a large pan to reduce cooking time for the sauce. Leftovers will keep for 3 days in the fridge. Can freeze well.
Nutrition
Serving: 1servingCalories: 370kcalCarbohydrates: 14gProtein: 39gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 190mgSodium: 1032mgPotassium: 596mgFiber: 0.4gSugar: 12gVitamin A: 50IU
Tried this recipe?Let us know how it was!