Vietnamese caramel chicken dish (Printable Version)

Tender chicken pieces coated in a glossy, savory-sweet caramel glaze infused with traditional Vietnamese flavors.

# What You 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

# Steps:

01 - Combine chicken pieces with fish sauce, light soy sauce, lime juice, minced garlic, and black pepper in a mixing bowl. Marinate for at least 15 minutes.
02 - In a large skillet or wok, heat granulated sugar and water over medium heat without stirring until sugar dissolves and turns a deep amber color, approximately 4 to 5 minutes, watching carefully to avoid burning.
03 - Immediately add the marinated chicken along with all marinade juices to the caramel. Toss to evenly coat the chicken.
04 - Add vegetable oil and cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens into a glossy glaze.
05 - Taste and adjust flavors as necessary by adding more fish sauce or lime juice to achieve balance.
06 - Transfer to a serving plate and garnish with sliced spring onions, chili, and fresh coriander leaves. Serve immediately with steamed jasmine rice.

# Expert Advice:

01 -
  • The chicken turns impossibly tender and glossy without any cream or butter—pure Vietnamese magic in under 40 minutes.
  • It's the kind of dish that tastes like you spent hours in the kitchen, but you didn't, and your guests will never know.
  • Fish sauce sounds intimidating until you taste how it deepens every single flavor, making each bite feel richer and more alive.
02 -
  • Don't stir the sugar as it caramelizes—stirring causes crystallization and ruins the whole thing, so let it be and watch it patiently.
  • The chicken will continue cooking slightly after you remove it from heat, so pull it when it's just cooked through rather than overdone.
03 -
  • Cut your chicken into uniformly sized pieces so everything cooks at the same pace—no raw chunks, no overdone edges.
  • If the caramel starts to smell bitter, add a splash of water to cool it down immediately; a little burnt caramel can be rescued with a stir and a moment of cooling.
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