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Vietnamese Caramel Chicken

Prep: 10 Mins

Cook: 15 Mins

Vietnamese-style caramel chicken, delicious sweet, savoury and fiery with fresh ginger, this meal is perfect for any day of the week.

  • 4 chicken thighs with bone and skin

  • A thumb size piece of ginger

  • 3 garlic cloves

  • 1 large shallot

  • 2 tbsp vegetable oil

Marinade

  • 3 tbsp brown sugar

  • 1 tsp salt

  • ½ teaspoon black pepper

  • 2-½ tablespoons fish sauce (or light soy sauce)

Garnish

  • A handful mint leaves
  • Roughly chop the ginger and garlic.

  • Using a cleaver, cut the chicken thighs into two pieces.

  • Heat 2 tablespoons vegetable oil in a wok on high heat and add ginger and stir fry for 2-3 minutes to release the aromas. Add the chicken pieces skin side down. Cook for 5 minutes or until chicken skin turns golden brown. Add the shallots and garlic followed by the fish sauce or soy sauce and sugar, cook for a further 4-5 minutes until the sugar has caramelized.

  • Add the water, bring to boil and simmer for 15 minutes until the chicken is cooked, the water has evaporated and you have a sticky coating on the chicken.

  • Serve the chicken topped with the finely sliced mint leaves.

How To Vietnamese Caramel Chicken

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 4 chicken thighs with bone and skin

  • A thumb size piece of ginger

  • 3 garlic cloves

  • 1 large shallot

  • 2 tbsp vegetable oil

Marinade

  • 3 tbsp brown sugar

  • 1 tsp salt

  • ½ teaspoon black pepper

  • 2-½ tablespoons fish sauce (or light soy sauce)

Garnish

  • A handful mint leaves

  • Roughly chop the ginger and garlic.

  • Using a cleaver, cut the chicken thighs into two pieces.

  • Heat 2 tablespoons vegetable oil in a wok on high heat and add ginger and stir fry for 2-3 minutes to release the aromas. Add the chicken pieces skin side down. Cook for 5 minutes or until chicken skin turns golden brown. Add the shallots and garlic followed by the fish sauce or soy sauce and sugar, cook for a further 4-5 minutes until the sugar has caramelized.

  • Add the water, bring to boil and simmer for 15 minutes until the chicken is cooked, the water has evaporated and you have a sticky coating on the chicken.

  • Serve the chicken topped with the finely sliced mint leaves.

How To Vietnamese Caramel Chicken

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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