Vietnamese Caramel Chicken (Print Version)

Tender chicken glazed in rich caramel sauce with fish sauce and fresh herbs for bold flavors.

# What 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 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

# How to Make It:

01 - Combine chicken pieces with fish sauce, soy sauce, lime juice, minced garlic, and black pepper in a bowl. Allow to marinate for at least 15 minutes.
02 - Heat granulated sugar and water in a large skillet over medium heat without stirring until sugar melts and forms a deep amber caramel, about 4 to 5 minutes. Monitor closely to prevent burning.
03 - Immediately add marinated chicken and its juices to the caramel. Toss thoroughly to coat all pieces evenly.
04 - Add vegetable oil and cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens to a glossy glaze.
05 - Taste the dish and adjust seasoning as preferred, adding extra fish sauce or lime juice to balance flavors.
06 - Transfer to a serving dish. Garnish with sliced spring onions, red chili, and fresh coriander leaves. Serve hot accompanied by steamed jasmine rice.

# Additional Tips::

01 -
  • The chicken turns impossibly tender and glossy without any cream or butter—just pure Vietnamese caramel magic.
  • It tastes like you've been cooking all day, but it's genuinely done in under 40 minutes from start to plate.
  • Leftovers reheat beautifully and taste even better the next day when the flavors deepen.
02 -
  • The caramel must reach a true deep amber or it tastes too sweet and one-dimensional—pale gold caramel feels unfinished, dark amber tastes complex.
  • Don't walk away when the sugar is cooking; burnt caramel tastes bitter and there's no fixing it once it happens.
  • If the glaze looks too thick at the end, a tiny splash of water loosens it without breaking the shine.
03 -
  • Keep a wet paper towel nearby when making caramel; if it starts burning, dip the pan bottom into a bowl of cool water for one second to stop the cooking.
  • Use a wok or wide skillet so the chicken pieces have room to sit in caramel and glaze evenly rather than steam on top of each other.
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