Vietnamese Caramel Ginger Chicken
This Vietnamese Caramel Ginger Chicken features a sweet and savory caramel sauce that coats tender chicken pieces infused with ginger.
Equipment
- large non-stick pan
Ingredients
- 1 kg skinless chicken thigh fillets, cut into large pieces cut into large 5cm/2" pieces
- 3 tablespoon fish sauce
- 1 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 a 5 cm/2" thick piece
- 2 eschallots, halved then finely sliced sub half red onion
- ½ cup boiling water
Garnishes & serving
- fresh coriander/cilantro or green onion slices recommended
- red chilli, finely sliced optional
- jasmine rice, white rice or other plain rice of choice
Instructions
- Toss chicken with fish sauce and chilli, then set aside while you prepare the other ingredients. You could marinate even overnight but it's not necessary.
- Use a large non-stick pan (mine is 30cm/12", must be large). Else, be prepared to remove chicken at end to speed up sauce reduction.
- Mix oil and sugar in the cold pan, then turn onto medium high heat. As soon as the sugar is melted, remove the pan from the stove then carefully add the chicken (⚠️ it will sizzle so don't throw it in!). 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, and definitely not cooked through.
- Add water, stir, bring to a simmer. Simmer very rapidly, still on medium high (or even high!), for 10 to 12 minutes, until the liquid reduces right down to a glaze. Stir every now and then while watery, then once it's reduced down to a glaze, toss regularly to get nice colour on the chicken.
- Serve with jasmine rice or other plain rice garnished with extra slices of chilli and fresh coriander if desired. Smashed cucumbers or Asian Slaw would be a terrific side!
Notes
Select a large pan for better sauce reduction. Chicken can be marinated in fish sauce overnight for additional flavor. Leftovers will keep for 3 days in the fridge. Freezing is also an option.
Nutrition
Serving: 1servingCalories: 370kcalCarbohydrates: 14gProtein: 39gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 190mgSodium: 1032mgPotassium: 596mgFiber: 0.4gSugar: 12gVitamin A: 50IUVitamin C: 1mgCalcium: 37mgIron: 2mg
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