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Caramel Chicken


3 people


20 minutes


Vietnamese-style caramel chicken on skillet with sticky, sweet, savory, and mildly spicy caramel sauce. This chicken is so good with steamed rice.


– 1 lb. (0.4 kg) 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

Step 1

Marinate the chicken with the Marinade ingredients for 10 minutes. Mix all the ingredients in the Caramel Sauce in a bowl, set aside.

Step 2

Heat up a skillet (cast-iron preferred) on medium to high heat. Add 1 tablespoon oil. Pan-fry the chicken (skin side up) until the bottom turns slightly crispy and brown. Repeat the same for the skin, until the skin becomes slightly charred. Transfer the chicken out.

Step 3

Add the remaining oil into the skillet and add the garlic. Add the chicken into the pan and follow by the Caramel Sauce mixture.

Step 4

Lower the heat to simmer and continue to cook until the caramel sauce reduces and becomes amber in color. Make sure you turn the chicken a couple of times during cooking.

Step 5

Add jalapeno and continue to cook for about 1 minute. Dish out and serve immediately with steamed rice.

Thick Brush Stroke



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