Vietnamese caramel chicken glaze (Print Version)

Tender chicken coated in a rich, sticky caramel glaze accented with aromatic fish sauce.

# Components:

→ Chicken

01 - 1.75 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade & Sauce

02 - 3 tablespoons fish sauce
03 - 2 tablespoons light soy sauce
04 - 2 tablespoons brown sugar
05 - 1 tablespoon lime juice
06 - 2 teaspoons minced garlic
07 - 1 teaspoon freshly ground black pepper
08 - 1 tablespoon vegetable oil

→ Caramel

09 - 4 tablespoons granulated sugar
10 - 3 tablespoons water

→ Garnish

11 - 2 spring onions, thinly sliced
12 - 1 red chili, thinly sliced (optional)
13 - Fresh coriander leaves

# Directions:

01 - Combine chicken pieces with fish sauce, soy sauce, lime juice, garlic, and black pepper in a mixing bowl. Marinate for at least 15 minutes.
02 - Heat granulated sugar and water in a large skillet or wok over medium heat without stirring. Allow sugar to dissolve and turn a deep amber color, approximately 4 to 5 minutes, monitoring carefully to prevent burning.
03 - Immediately add the marinated chicken and marinade juices to the caramel. Toss to coat evenly.
04 - Add vegetable oil and cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until chicken is fully cooked and the sauce thickens to a glossy glaze.
05 - Taste and adjust seasoning with additional fish sauce or lime juice if desired. Transfer to a serving dish and garnish with spring onions, chili slices, and coriander. Serve immediately with steamed jasmine rice.

# Expert Advice:

01 -
  • The caramel-fish sauce combination hits that addictive sweet-salty-umami balance that keeps you reaching for just one more bite.
  • Chicken thighs stay juicy and forgiving, so even if timing isn't perfect, you still get tender, glossy results.
  • It comes together in under an hour but tastes like you've been simmering it all day.
02 -
  • Don't stir the caramel while it's cooking—you'll crystallize it and ruin the whole thing; just watch it change color and trust the process.
  • Chicken thighs are more forgiving than breast meat, but if you do use breast, cut it thinner and check for doneness at the eight-minute mark to avoid drying it out.
  • The sauce thickens as it cools, so it'll look slightly looser on the stove than it will on your plate.
03 -
  • Keep your heat at medium during caramel-making so the sugar dissolves evenly and you have time to watch it darken; high heat is too aggressive and you'll burn it.
  • Reserve a little extra lime juice on the side—a final squeeze right before serving brightens the whole dish and balances the richness perfectly.
Return