Vietnamese caramel chicken glaze (Printable version)

Savory-sweet caramel and fish sauce coat tender chicken for a glossy, flavorful Vietnamese main dish.

# 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

# Directions:

01 - Combine chicken pieces with fish sauce, soy sauce, lime juice, garlic, and black pepper in a bowl. Marinate for at least 15 minutes.
02 - Heat granulated sugar and water in a large skillet over medium heat without stirring until sugar dissolves and deep amber caramel forms, about 4 to 5 minutes. Monitor closely to prevent burning.
03 - Add marinated chicken along with marinade juices into 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 cooked through and sauce thickens to a glossy glaze.
05 - Taste and adjust seasoning by adding more fish sauce or lime juice if desired for balance.
06 - Transfer chicken to a serving plate. Garnish with spring onions, red chili if desired, and fresh coriander leaves. Serve hot with steamed jasmine rice.

# Expert Advice:

01 -
  • The caramel creates a sticky, luxurious glaze that makes ordinary chicken feel like something special.
  • It comes together faster than you'd expect, ready in under 45 minutes from start to finish.
  • Fish sauce and lime juice balance each other perfectly, so every bite tastes bright and complex.
02 -
  • Don't stir the sugar and water mixture before the caramel forms—stirring causes crystallization and ruins the whole batch; just let the heat do the work.
  • The caramel continues darkening even off heat, so pull it one shade lighter than you think you want; it will deepen as the chicken cooks.
  • Thighs make all the difference—they forgive overcooking and absorb sauce in ways breasts can't, so resist the urge to switch.
03 -
  • Use a wooden spoon or silicone spatula in the caramel stage to avoid scratching your pan and creating sugar crystals that can seize the whole batch.
  • If your sauce breaks or looks too thick, loosen it with a tablespoon of water while cooking—it redistributes and smooths out immediately.
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