Vietnamese Caramel Chicken
Vietnamese caramel chicken thighs simmered in a savory fish sauce, soy, garlic, and brown sugar glaze for an easy one-pan stovetop dinner.
Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 2 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 cloves garlic
- 0.5 cup water
- 3 scallions
- 1 tbsp neutral cooking oil
- 0.25 tsp black pepper
Cooking instructions
- Pat the chicken thighs dry and season both sides with black pepper. Mince the garlic and slice the scallions, keeping the white and green portions separate. (about 5 min)
- Heat the oil in a large skillet over medium heat. Add the brown sugar and cook, stirring, until melted and lightly amber, about 1 to 2 minutes; do not let it burn. (about 2 min) — Medium heat
- Carefully add the water, fish sauce, soy sauce, and minced garlic. Stir until the caramel dissolves into a smooth sauce. (about 2 min) — Medium heat
- Add the chicken and sliced scallion whites. Bring the sauce to a gentle simmer, cover, and cook, turning the chicken once, until the thickest pieces reach 165°F and the sauce coats them, about 20 to 25 minutes. (about 25 min) — Gentle simmer; chicken to 165°F
- Uncover and simmer until the sauce thickens to a glossy glaze, about 2 to 4 minutes. Stir in the scallion greens and serve hot. (about 4 min) — Medium-low heat