why make this recipe
Vietnamese Caramel Chicken is a delicious and unique dish that brings a burst of flavors to your table. This recipe combines savory chicken with a rich and sweet caramel sauce, creating a delightful balance that is both comforting and satisfying. It’s perfect for family dinners or a fun gathering with friends. Plus, it’s relatively easy to make, making it a great choice for home cooks at any level.
how to make Vietnamese Caramel Chicken
Ingredients :
- 2 pounds boneless, skin-on chicken thighs, trimmed of excess fat
- 3 tablespoons fish sauce
- 2 tablespoons dark brown sugar, packed
- 1 tablespoon honey
- 1 cup unsweetened coconut water
- 4 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 green onions, sliced
- Fresh cilantro sprigs
Directions :
- In a small bowl, whisk together fish sauce, brown sugar, honey, and 1/2 cup coconut water until the sugar dissolves.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add shallots and garlic; cook for 45 seconds until fragrant.
- Pour in the fish sauce mixture and let it bubble for 1-2 minutes until it turns a deep golden color.
- Pat the chicken dry and season it with black pepper. Add the remaining oil to the skillet. Place the chicken skin-side down and sear for 4-5 minutes until golden. Flip and sear for 3 minutes.
- Pour the remaining 1/2 cup coconut water around the chicken. Simmer partially covered for 12-15 minutes, basting occasionally, until the internal temperature reaches 165°F.
- Remove the chicken and let it rest for 5 minutes. Boil the sauce for 1-2 minutes until it thickens and becomes syrupy.
- Slice the chicken and arrange it on a platter. Drizzle with the glaze and garnish with sliced green onions and fresh cilantro.
how to serve Vietnamese Caramel Chicken
Serve the Vietnamese Caramel Chicken hot, with steamed rice or a side of vegetables. The flavorful glaze pairs perfectly with plain rice, allowing you to soak up all the delicious sauce.
how to store Vietnamese Caramel Chicken
Store any leftover Vietnamese Caramel Chicken in an airtight container in the refrigerator. It will last for about 3-4 days. When ready to eat, you can reheat it in the microwave or on the stovetop until warmed through.
tips to make Vietnamese Caramel Chicken
- For extra flavor, marinate the chicken in the fish sauce mixture for a couple of hours or overnight before cooking.
- Make sure to pat the chicken dry before cooking; this helps achieve a nice, crispy skin.
- Adjust the sweetness by adding more or less brown sugar according to your taste.
variation
You can try this recipe with other proteins such as pork or firm tofu for a vegetarian option. The cooking times may vary, so adjust accordingly.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer. However, they may not stay as juicy as thighs.
2. Is this dish spicy?
No, this dish is not spicy. It focuses more on sweet and savory flavors. If you like heat, consider adding chili peppers.
3. Can I prepare this in advance?
Yes, you can prepare the sauce and marinate the chicken ahead of time. Just cook it fresh when you’re ready to serve.
