Vietnamese Caramel Chicken

Course: Main Course

Cuisine: Vietnamese

Diet: Gluten Free, Low Lactose

Keyword: vietnamese caramel chicken

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 1137kcal

Vietnamese caramel chicken is a salty, sweet, umami-packed flavor bomb! It's gluten free, dairy free, and cooks all in one pan.

Print Recipe

US Customary - Metric

Equipment

Ingredients

4 pounds bone-in, skin-on chicken thighs about 8
2 tablespoon coconut oil divided
4 pieces fresh ginger (each about 2 inches long) see note
8 cloves garlic
½ cup unseasoned rice vinegar
½ cup fish sauce
1 cup water
1 cup dark brown sugar

Instructions

Dice the garlic finely. Use a vegetable peeler to peel the ginger, then slice into matchsticks about 2 inches long.
Heat 1 tablespoon of the coconut oil in a large, deep skillet over medium high heat until shimmering. Working in two batches, add the chicken thighs skin-side down and cook until lightly golden, about 5 minutes. Flip the thighs over and cook for about 2 minutes longer, then set aside on a plate to cook the next batch.
While the chicken thighs are browning, add the fish sauce, brown sugar, water and rice vinegar to a mixing bowl. Whisk until the brown sugar has dissolved.
Turn off the heat and carefully pour off the fat from the skillet (or use a spoon or ladle.) Then put the skillet back over medium heat. Add the remaining tablespoon of coconut oil, the garlic and ginger. Cook, stirring constantly for 1 - 2 minutes until both are fragrant and beginning to soften.
Pour the sauce into the skillet, scraping up any bits of fond on the bottom of the pan with a spatula or wooden spoon. Bring the sauce to a low simmer, then add the chicken and resting juices back into the pan. Cover, reduce heat to medium low, and simmer for about 30 minutes, turning and basting the chicken from time to time.
Remove the lid from the skillet and turn the heat up to medium high. Let the sauce reduce down, keep turning and basting the chicken while it does. Reduce until the sauce consistency is about like maple syrup. It will thicken a bit as it cools.
To serve, top with fresh cilantro and sliced red chilis if desired.

Notes

We're measuring ginger amounts by length here, but don't get too hung up on it. It doesn't have to be exactly 2 inches long. What we are going for is a nice, substantial matchstick of ginger so we can taste all of that candied ginger goodness!
If you go too far and the sauce reduces down too much, add more water, give it a stir, and try again.
Be VERY careful when removing hot oil from a hot skillet! Remember to check the sides of the pan for any drips down the side after you pour it off. Carefully wipe the sides clean to avoid a grease fire.
Recipe adapted from multiple sources including Hungry Huy, Eat, Little Bird, and David Lebovitz.

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Nutrition