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Vietnamese Caramelized Chicken Recipe

Vietnamese Caramelized Chicken

Dax Phillips
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Chicken
Cuisine Vietnamese
Servings 5


  • 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.
  • 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.
  • 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.