Vietnamese-style sticky caramel chicken

written by Savanna Douglas August 7, 2023

This is inspired by the addictive flavours of Vietnamese food, where hot/sweet and salty combine perfectly. Serve with rice for a filling supper.

ALSO SEE: Truffle prosciutto & gorgonzola pizza

Sticky caramel chicken

Serves: 4 Prep Time: 15m Cooking Time: 35m, plus cooling 35m, plus cooling

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 tbsp vegetable oil
8 free-range skin-on chicken thighs
4 garlic cloves, finely chopped
2 tsp freshly grated root ginger
1 small onion, finely chopped
1⁄4 tsp ground black pepper
80 g soft brown sugar
250 ml chicken stock
4 tbsp fish sauce
2 tbsp light soy sauce
To serve:
Jasmine rice, grated carrot, coriander leaves, sliced red chilli, crispy fried shallots and lime wedges

Instructions

1. Heat the oil in a deep, non-stick pan (one with a lid), and brown the chicken pieces over a high heat for 5–6 min on both sides. Remove from the pan with a slotted spoon, and set aside.
2. Lower the heat and gently fry the garlic, ginger, onion and black pepper for 5 min until soft. Add the sugar, then stir for 1–2 min until dissolved. Stir in the stock, fish sauce and soy sauce; bring to a simmer.
3. Return the chicken to the pan, skin side down, cover the pan and cook gently over a low heat for 25 min. Remove the lid, increase the heat to high and boil the sauce for 10 min until the chicken is dark brown and the sauce is sticky.
4. Serve the chicken with the rice, carrot, coriander, chilli, shallots and lime wedges.

Notes

TIP: Use the sticky sauce with salmon fillets, just reduce the cooking time

ALSO SEE:

Root vegetable pasta bake

Feature Image: Woman&Home