Vietnamese Chicken in Caramel Ginger Sauce
Dive into the bold, savory-sweet flavors of Vietnamese cuisine with this irresistible Vietnamese Chicken in Caramel Ginger Sauce. Tender, juicy chicken thighs are coated in a rich, amber-hued sauce made from caramelized sugar, fresh ginger, and aromatic shallots, perfectly balanced with the umami punch of fish sauce and soy sauce. This dish comes together in just 40 minutes, making it ideal for an impressive yet easy weeknight dinner. Finished with vibrant scallions and optional red chili for a pop of heat, this recipe pairs beautifully with a steaming bowl of jasmine rice to soak up every drop of the luscious sauce. Perfect for lovers of Asian-inspired recipes, this one-pot delight will transport your taste buds straight to the bustling streets of Vietnam!
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Recipe Information
Ingredients
- 1 pound Chicken thighs (boneless, skinless)
- 3 tablespoons Granulated sugar
- 3 tablespoons Water
- 2 small Shallots (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (peeled and finely grated)
- 3 tablespoons Fish sauce
- 2 tablespoons Low-sodium soy sauce
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Vegetable oil
- 2 stalks Scallions (sliced for garnish)
- 1 piece Red chili (optional, thinly sliced for garnish)
Instructions
Prepare the chicken by cutting it into bite-sized pieces and setting it aside.
In a small bowl, combine the fish sauce, soy sauce, and black pepper. Stir and set aside for later use.
In a saucepan, add the granulated sugar and water. Cook over medium heat, without stirring, until the sugar dissolves and begins to caramelize into a deep amber color, about 3-5 minutes. Keep a close eye to prevent burning.
Once the caramel is ready, carefully add the shallots, garlic, and ginger to the saucepan and stir quickly. The caramel will bubble up, so be cautious.
Immediately add the prepared sauce mixture (fish sauce, soy sauce, and black pepper) to the caramel. Stir to combine, and then lower the heat to prevent splattering.
In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook for 3-4 minutes on each side, until browned.
Pour the caramel ginger sauce over the chicken in the skillet and toss to coat evenly. Lower the heat to medium and let the chicken simmer for 10-15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.
Adjust seasoning if needed, adding more fish sauce or soy sauce to taste.
Serve the chicken hot, garnished with sliced scallions and optional red chilies. Pair with steamed white rice for a complete meal.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 10.8 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 399 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
