Vietnamese Caramel Ginger Chicken
A flavorful dish that combines sweet and savory elements, perfect for a comforting weeknight dinner.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken thighs
- ½ cup chicken broth (or water, to adjust sauce consistency)
- ¼ cup fish sauce (or extra soy sauce and lime as a substitute)
- ½ cup sugar (for caramelization; can substitute with honey or coconut sugar)
- black pepper to taste
- red pepper flakes to taste
Aromatics
- 1 piece ginger (sliced into matchsticks)
- 3 cloves garlic (minced)
- 2 pieces shallots (finely chopped)
Instructions
Preparation
- Start by gathering and prepping all your ingredients. Slice the ginger into matchsticks, mince the garlic, and finely chop the shallots.
Cooking
- In a large skillet over medium-high heat, add a splash of oil and sear the chicken thighs for about 5-6 minutes per side, until they are golden brown.
- Remove the chicken from the skillet and set aside. In the same skillet, add the sugar over medium heat and stir it constantly until it melts and turns a deep amber color.
- Add the sliced ginger, minced garlic, and chopped shallots to the skillet. Sauté for about 2-3 minutes until fragrant.
- Pour in the chicken broth and fish sauce to deglaze the pan. Use a wooden spoon to scrape up any caramelized bits stuck to the bottom.
- Return the chicken thighs to the skillet, coat them in the sauce, and let everything simmer together for about 10-15 minutes.
- Check the sauce's consistency. If it’s too thick, add a bit more chicken broth or water; if it’s too thin, let it cook a little longer.
- Season the dish with black pepper and red pepper flakes according to your preference.
- Serve your Vietnamese Caramel Ginger Chicken hot over rice or with steamed vegetables.
Notes
Store leftovers in an airtight container in the fridge for up to four days. For longer storage, freeze it in a freezer-safe container.