Vietnamese caramel chicken dish (Printable)

Tender chicken pieces coated in a sticky, savory caramel and fish sauce glaze with fresh herbs.

# What You'll 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 Steps:

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. Allow sugar to dissolve and turn deep amber caramel without stirring, about 4-5 minutes, watching carefully to prevent burning.
03 - Immediately add marinated chicken with juices to the caramel. Toss well to coat evenly.
04 - Add vegetable oil and cook over medium-high heat for 8-10 minutes, stirring occasionally, until chicken is fully cooked and sauce thickens into a glossy glaze.
05 - Adjust seasoning with additional fish sauce or lime juice if desired. Transfer to serving plate and garnish with spring onions, red chili, and coriander. Serve hot with steamed jasmine rice.

# Expert Tips:

01 -
  • The caramel creates a sticky, glossy coating that clings to every piece of chicken without feeling heavy or overly sweet.
  • Fish sauce and lime juice balance each other in a way that keeps you coming back for one more bite.
  • It looks impressive but comes together in under an hour, even on a weeknight.
  • Leftovers taste even better the next day when the flavors have melded overnight in the fridge.
02 -
  • Do not stir the sugar while it melts or it will crystallize into grainy clumps instead of smooth caramel.
  • Have your marinated chicken ready before you start the caramel because once it turns amber, you only have seconds before it burns.
  • If the caramel hardens when you add the chicken, keep stirring over the heat and it will melt back into the sauce.
03 -
  • Use a light-colored skillet so you can see the caramel color change and catch it before it burns.
  • Let the chicken rest in the marinade while you prep everything else, even an extra 10 minutes makes a difference.
  • If you like heat, add a spoonful of sambal oelek or chili garlic sauce directly into the marinade.
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