Vietnamese Caramel Chicken (Printable Version)

Tender chicken glazed in a savory-sweet caramel and fish sauce reduction, finished with fresh herbs and chili.

# The Ingredients 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 fresh 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

# Step-by-Step Instructions:

01 - Combine chicken pieces with fish sauce, soy sauce, lime juice, minced garlic, and black pepper in a bowl. Marinate for at least 15 minutes.
02 - In a large skillet or wok, heat granulated sugar and water over medium heat. Without stirring, allow sugar to dissolve and turn a deep amber caramel, approximately 4–5 minutes. Monitor carefully to avoid burning.
03 - Immediately add the marinated chicken with juices to the caramel. Toss thoroughly to coat evenly.
04 - Add vegetable oil and cook over medium-high heat for 8–10 minutes, stirring occasionally, until chicken is cooked through and sauce thickens to a glossy glaze.
05 - Taste and adjust seasonings by adding more fish sauce or lime juice if needed.
06 - Transfer to a serving plate. Garnish with sliced spring onions, red chili, and coriander. Serve immediately with steamed jasmine rice.

# Additional Tips::

01 -
  • The caramel-fish sauce combo sounds intimidating but creates an addictive savory-sweet glaze you'll want to lick off your fingers.
  • Chicken thighs stay impossibly tender while the sauce reduces to a glossy coat that clings to every piece.
  • Ready in 40 minutes flat, yet tastes like you've been simmering it all afternoon.
02 -
  • Don't stir the caramel while it's cooking—the sugar needs to melt undisturbed, or it'll crystallize and turn grainy instead of turning into that beautiful amber liquid.
  • The moment you add the chicken to the hot caramel, it will sizzle and steam; this is normal and exactly what you want, but don't panic at the sound.
  • Chicken thighs are forgiving, but keep your heat at medium-high during the cooking stage or the sauce won't reduce properly and will stay thin and oily instead of glossy.
03 -
  • Prep everything before you start cooking—the caramel stage happens fast and you won't have time to chop garlic or measure fish sauce once the sugar is melting.
  • If your caramel burns, don't salvage it; wipe the pan clean and start over, because burnt sugar will make the whole dish taste bitter and no amount of lime juice can fix that.
  • Leftover caramel chicken actually tastes better the next day, when the flavors have settled and deepened, so don't hesitate to make it ahead and reheat it gently.
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