Vietnamese Caramelized Chicken

OK, so I am a father of three, and I am the cook of the family. Just a little more information you need to know about me, if you are not already aware. When it comes to dinner time, it becomes a challenge, and one that I am always ready for, due to time constraints, and well, three hungry kids. Not everything I make is always agreed upon with all of the kids, but there are a few that my kids get really excited about. There is always pizza creations, pasta dishes, one of their favorite salads that has croutons, mozzarella cheese, romaine, and grilled chicken, and well, there is this Vietnamese caramelized chicken that they really, really love.

Vietnamese Caramelized Chicken Recipe

The great thing about this Vietnamese caramelized chicken is that you can serve it with so many things. One of our favorites is using it for lettuce wraps, or simply served over some jasmine rice. I normally use two pounds of chicken, and well, the kids devour it.

Let’s get started.

Ingredients:

  • 2 lbs boneless and skinless chicken breasts, cut into bite sized pieces
  • 1 cup light brown sugar
  • 6 tbsp fish sauce (I like Red Boat)
  • 6 cloves garlic, minced
  • 1 large shallot, minced
  • 3 tbsp fresh ginger, peeled, minced
  • 1/2 tsp cracked black pepper
  • 3 tbsp cooking oil
  • Cooked jasmine rice, optional

Start by marinating your chicken with two tablespoons of the fish sauce, cracked black pepper, and 1/4 cup of the light brown sugar. Marinate overnight if you can, otherwise, a couple of hours.

Vietnamese Caramelized Chicken

Next add the garlic, ginger, shallots, and remaining brown sugar and fish sauce to a small mixing bowl, and give a nice mix. Cover and place in the refrigerator until you are ready to cook the chicken.

Heat a large non-stick skillet on medium-high heat. Add in the oil, then place the chicken, getting all in one layer, and cook for about 7 minutes, leaving it undisturbed. During this time, add half of the garlic and ginger mixture, layering it on top of the chicken.

After seven minutes, gently clip to caramelize the other side, layering the remaining garlic and ginger mix on top. Cook for about six minutes, then stir, cooking until all of the chicken is caramelized.

Vietnamese Caramelized Chicken

Plate and serve.

The result is an awesome, and well seasoned chicken that is loaded with that great garlic and ginger flavor. You can make this with boneless chicken thighs if you want. I’ve also make it with pork shoulder, and the result is the same, great caramelized, sweet, and spicy chicken.

Vietnamese Caramelized Chicken
Author: 
Recipe type: Chicken
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 2 lbs boneless and skinless chicken breasts, cut into bite sized pieces
  • 1 cup light brown sugar
  • 6 tbsp fish sauce (I like Red Boat)
  • 6 cloves garlic, minced
  • 1 large shallot, minced
  • 3 tbsp fresh ginger, peeled, minced
  • ½ tsp cracked black pepper
  • 3 tbsp cooking oil
  • Cooked jasmine rice, optional
Instructions
  1. Start by marinating your chicken with two tablespoons of the fish sauce, cracked black pepper, and ¼ cup of the light brown sugar. Marinate overnight if you can, otherwise, a couple of hours.
  2. Next add the garlic, ginger, shallots, and remaining brown sugar and fish sauce to a small mixing bowl, and give a nice mix. Cover and place in the refrigerator until you are ready to cook the chicken.
  3. Heat a large non-stick skillet on medium-high heat. Add in the oil, then place the chicken, getting all in one layer, and cook for about 7 minutes, leaving it undisturbed. During this time, add half of the garlic and ginger mixture, layering it on top of the chicken.
  4. After seven minutes, gently clip to caramelize the other side, layering the remaining garlic and ginger mix on top. Cook for about six minutes, then stir, cooking until all of the chicken is caramelized.
  5. Plate and serve.
  6. The result is an awesome, and well seasoned chicken that is loaded with that great garlic and ginger flavor. You can make this with boneless chicken thighs if you want. I’ve also make it with pork shoulder, and the result is the same, great caramelized, sweet, and spicy chicken.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought on “Vietnamese Caramelized Chicken

  1. I have never had this, but reading this there is no way that this isn’t going to be awesome.

    Can’t wait to make it! And thank you for recommending a brand of fish sauce. That is something I don’t stock and know nothing about.

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