Vietnamese Caramel Chicken (Printable Version)

Tender chicken pieces coated in a glossy caramel-fish sauce glaze with fresh herbs and chili notes.

# 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 Make It:

01 - Combine chicken pieces with fish sauce, soy sauce, lime juice, garlic, and black pepper in a bowl. Let marinate for at least 15 minutes.
02 - Heat granulated sugar and water in a large skillet or wok over medium heat without stirring. Allow sugar to dissolve and develop a deep amber color, about 4 to 5 minutes, watching carefully to prevent burning.
03 - Add the marinated chicken and accumulated juices immediately to the caramel. Toss to ensure the chicken is evenly coated.
04 - Incorporate vegetable oil and cook over medium-high heat for 8 to 10 minutes, stirring intermittently, until chicken is fully cooked and sauce thickens to a shiny glaze.
05 - Taste and modify flavors if necessary by adding additional fish sauce or lime juice to balance the dish.
06 - Transfer to a serving plate, garnish with sliced spring onions, red chili, and fresh coriander leaves. Serve immediately alongside steamed jasmine rice.

# Expert Advice:

01 -
  • The caramel-fish sauce glaze tastes restaurant-quality but takes less than an hour from start to finish.
  • Chicken thighs stay impossibly tender and soak up every drop of that glossy, savory-sweet sauce.
  • It's naturally dairy-free and pairs beautifully with jasmine rice or even crusty bread.
02 -
  • Don't stir the caramel while it's cooking—stirring introduces sugar crystals and ruins the smooth glaze, so patience is the real secret ingredient here.
  • The caramel will seize slightly when the cold chicken hits it, but it smooths out again as the chicken cooks and releases its juices; this is normal and exactly what you want.
  • If you use chicken breast instead of thighs, reduce cooking time to 6–8 minutes to avoid it drying out, though the glaze will cling less beautifully.
03 -
  • Marinate the chicken while you prep your caramel ingredients—those 15 minutes go faster than you think, and the chicken will be perfectly seasoned by the time you need it.
  • Keep your lime and fish sauce bottle close to the stove; sometimes a final squeeze or dash of one or the other makes the dish feel entirely your own.
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