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Ready in just 20 minutes, this Caramel Chicken is crispy on the outside, tender inside, and coated in a sticky, sweet-savory caramel sauce. It’s restaurant-quality but so easy to make at home—perfect for any night of the week! Serve it with steamed rice for the ultimate comfort meal.
Vietnamese Caramel Chicken
I’ve always been drawn to Vietnamese food—it’s fresh, flavorful, and just absolutely delicious. Over the years, I’ve fallen hard for dishes like Vietnamese Spring Rolls, Banh Mi, and Garlic Noodles, and this Vietnamese Caramel Chicken is one of my go-to recipes. It’s sticky, savory, and has a subtle kick from jalapeños, striking the perfect balance of flavors. And the best part? It’s ready in just 20 minutes, making it a lifesaver for busy nights.
If you’re craving something quick, flavorful, and a little different, this Caramelized Chicken is your answer. Serve it with steamed rice, and you’ve got a meal that’s as easy as it is delicious. Trust me, this one’s a keeper—give it a try and let me know how it turns out! Be sure to check out my tips and tricks below to nail this recipe every time.
Add This Recipe To Dinner Tonight
My easy Caramel Chicken recipe is so simple, you’ll wonder why you haven’t tried it sooner. Add it to your dinner plan tonight—it’s a dish you’ll want to make again and again!
- Dinner in a flash. Craving something amazing but short on time? This recipe is ready in just 20 minutes—perfect for busy weeknights when you need a quick win.
- Flavor explosion. Think sticky, glossy caramel sauce hugging tender chicken, with a kick of heat from jalapeños and a savory punch from fish sauce. It’s sweet, salty, and spicy all at once—pure magic.
- Crispy, juicy perfection. The chicken skin crisps up beautifully while the meat stays succulent and tender. Every bite is crispy on the outside, juicy on the inside, and coated in that irresistible sweet-savory caramel sauce—you’ll be hooked from the first taste.
Ingredients You’ll Need
- Chicken thighs – I used boneless chicken thighs (with skin on), but you can use boneless, skinless thighs if you prefer.
- Sugar
- Fish sauce – If you don’t have fish sauce, you can swap it with oyster sauce—the flavor will be a bit different since oyster sauce is thicker and sweeter, but don’t worry, it’ll still be delicious! I still highly recommend picking up a bottle of fish sauce (or oyster sauce). Check out the shopping guide below for the best options.
- Black pepper
- Water
- Rice vinegar – Apple cider vinegar works as a great substitute.
- Oil – Use vegetable or canola oil.
- Garlic
- Jalapeño – Bigger ones are usually milder, while smaller ones bring more heat. If you want less spice, just remove the seeds and membranes before slicing.
Check out the recipe card below for all the details on each ingredient.
Shopping Guide: If you’re not a fan of fish sauce because of the smell, I get it! But trust me, a good-quality one like Red Boat, Three Crabs Brand, or Magic Chef makes all the difference. They’re made with just anchovies and salt, so you get all the rich umami flavor without the strong, funky aroma.
How To Make Caramel Chicken
First, toss the chicken with all the marinade ingredients and let it sit for about 10 minutes. Meanwhile, mix everything for the caramel sauce in a bowl and set it aside.
Heat up a skillet over medium-high heat (a cast iron one works best if you have it). Add a tablespoon of oil, then place the chicken in, skin-side up. Let it cook until the bottom gets a little crispy and golden. Flip it over and cook until the skin is nicely charred. Once it looks good, take the chicken out and set it aside!
Add the rest of the oil to the skillet, then toss in the garlic and let it sizzle until fragrant. Next, put the chicken back in, then pour in the caramel sauce mixture. Let all those flavors come together!
Turn the heat down to a simmer and let the sauce cook down until it thickens and turns a deep amber color. Make sure to flip the chicken a couple of times so it gets coated in all that caramelized goodness!
Throw in the jalapeño and let it cook for about a minute. That’s it! Serve it up hot with some steamed rice and dig in.
Secrets To The Best Caramelized Chicken
- I always use chicken thighs for this recipe—they’re juicier, more flavorful, and hold up so much better to the caramel sauce than breasts. If you’re not sure how to debone them, check out my guide, How to Debone Chicken Thighs, for an easy step-by-step.
- Double the caramel sauce if you’re like me and love extra sauce. It’s amazing drizzled over rice or noodles.
- Keep an eye on the caramel sauce as it reduces. You want it to turn a rich amber color, but stir occasionally and lower the heat if it’s bubbling too much.
- Adjust the spice level to your taste. I love adding extra jalapeño for heat, but you can remove the seeds to keep it milder.
Frequently Asked Questions
Absolutely! You can marinate the chicken ahead of time (up to 24 hours) and keep it in the fridge. The caramel sauce can also be made in advance and stored separately. Just cook everything fresh when you’re ready to serve.
Absolutely! This recipe scales up easily, making it perfect for meal prep or feeding a crowd. Just use a larger skillet or cook in batches to avoid overcrowding.
Wear gloves or wash your hands thoroughly after handling jalapeños, and avoid touching your face. Remove the seeds and membranes with a spoon for less heat.
Yes! Cook the chicken in the air fryer at 375°F (190°C) for about 12-15 minutes, flipping halfway through. Make the caramel sauce separately on the stovetop, then toss the cooked chicken in it.
Yes. Bake the chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway through. Meanwhile, make the caramel sauce on the stovetop, then toss the baked chicken in it before serving.
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day! Reheat gently on the stovetop or in the microwave.
This recipe is only 447 calories per serving.
What To Serve With Caramel Chicken
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Caramel Chicken
Ingredients
- 1 lb. chicken thighs , with skin, deboned
- 2 tablespoons oil
- 3 cloves garlic, minced
- 1/2 jalapeno, sliced
Marinade:
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- black pepper
Caramel Sauce:
- 1 tablespoon fish sauce
- 3 tablespoons water
- 1/2 tablespoon sugar
- 3 teaspoons rice vinegar , or apple cider vinegar
Instructions
- Marinate the chicken with the marinade ingredients for 10 minutes. In a bowl, mix all the ingredients for the caramel sauce and set aside.
- Heat up a skillet (cast iron preferred) on medium to high heat. Add 1 tablespoon of oil. Pan-fry the chicken (skin side up) until the bottom turns slightly crispy and brown. Repeat the same for the skin until it becomes slightly charred. Transfer the chicken out of the skillet.
- Add the remaining oil into the skillet and sauté the garlic. Then, add the chicken back into the pan, followed by the caramel sauce mixture.
- Lower the heat to a simmer and continue to cook until the caramel sauce reduces and becomes amber in color. Be sure to turn the chicken a couple of times during cooking.
- Add the jalapeño and continue to cook for about 1 minute. Dish out and serve immediately with steamed rice.
Notes
- I always use chicken thighs for this recipe—they’re juicier, more flavorful, and hold up so much better to the caramel sauce than breasts. If you’re not sure how to debone them, check out my guide, How to Debone Chicken Thighs, for an easy step-by-step.
- Double the caramel sauce if you’re like me and love extra sauce. It’s amazing drizzled over rice or noodles.
- Keep an eye on the caramel sauce as it reduces. You want it to turn a rich amber color, but stir occasionally and lower the heat if it’s bubbling too much.
- Adjust the spice level to your taste. I love adding extra jalapeño for heat, but you can remove the seeds to keep it milder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made it. Though I’m wondering if I should’ve marinated the chicken first. And maybe add some lime juice?
Yes marinate for 10 minutes per the recipe card.
I have been using your recipes for quite a while and my family and I love the dishes made with your recipes. Thank you.
Hi Irma, thanks for being a supporter. I am so happy that your family are enjoying my recipes. Please try more and let me know. Do remember to give me ratings if you like certain recipes. :)
Can oyster sauce be used instead of fish sauce?
Yes, you can!
Hi, I just wanted to ask if there were any liquids that go in the marinade? Maybe I’m missing something. I don’t think that alone would marinate 1lb. of chicken thighs. If it’s this is a stupid question then I apologize.
Marinade:
▢ 1 tablespoon sugar
▢ 1 tablespoon fish sauce
▢ black pepper
The fish sauce is liquid, and is very potent and salty. It’s enough for the 1 lb of meat. There’s also the caramel sauce that will add even more flavour in the later part of the recipe.
Another excellent recipe Bee. And, simple too! The whole family enjoyed it.
Thanks, Bob. Lovely to hear that your family enjoyed the dish.
Could I do this dish baked in oven instead of stovetop?
Yes.
Tried it out a week or so ago following the recipe exactly. It’s really good. We like a little more heat than the jalapeno provides so when I make it tonight I’m adding a little red pepper too.
Made this today. Doubled the sauce. So simple and amazingly delicious.
Awesome thanks and please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/