Vietnamese caramel chicken glaze (Printable View)

Tender chicken cooked in a savory caramel and fish sauce glaze with fragrant herbs and spices.

# What You 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 fresh 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

# How To Make It:

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 - In a large skillet or wok, heat sugar and water over medium heat without stirring. Allow sugar to dissolve and caramelize to a deep amber color, approximately 4 to 5 minutes. Monitor carefully to prevent burning.
03 - Immediately add the marinated chicken and any marinade juices to the caramel. Toss thoroughly to coat each piece evenly.
04 - Add vegetable oil and cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens to a glossy glaze.
05 - Taste the sauce and adjust seasoning as desired, adding additional fish sauce or lime juice for balance.
06 - Transfer to a serving plate. Garnish with spring onions, sliced chili, and fresh coriander. Serve hot, ideally with steamed jasmine rice.

# Expert Tips:

01 -
  • The caramel creates this gorgeous, sticky glaze that clings to every piece of chicken with zero fuss.
  • It tastes like you've been cooking Vietnamese food your whole life, even if this is your first time.
  • Fish sauce might sound intimidating, but it's the reason this tastes nothing like generic sweet chicken—it's complex, a little mysterious, and genuinely addictive.
02 -
  • The caramel will burn faster than you think—keep your eyes on it and don't trust the timer to do your thinking for you.
  • If your caramel seizes or turns grainy, start over with fresh sugar and water; trying to rescue it will break your heart and waste your time.
  • Chicken thighs are more forgiving than breast meat, but if you're using breast, slice it thinner and watch it like a hawk so it doesn't dry out.
03 -
  • Room temperature chicken will cook more evenly and faster than cold chicken straight from the refrigerator.
  • If your caramel starts to seize or crystallize, never add water back to it—start fresh with new sugar, or you'll chase a broken glaze that'll never come together.
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