Vietnamese Caramel Ginger Chicken

Name: Vietnamese Caramel Ginger Chicken
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 1 kg / 2 lb skinless chicken thigh fillets (, cut into large 5cm/2" pieces (Note 1)); 3 tbsp fish sauce; 1 bird’s eye chilli or Thai chilli (, deseeded, finely minced (optional) - Note 2); 3 tbsp vegetable oil; 1/4 cup brown sugar (, tightly packed); 1/3 cup ginger (, finely julienned (about 5 cm/2" thick piece)); 2 eschallots (, halved then finely sliced (sub half red onion) (Note 3)); 1/2 cup boiling water; Fresh coriander/cilantro or green onion slices ((recommended)); Red chilli (, finely sliced (optional)); Jasmine rice

Recipe video above. Vietnamese caramel sauce is a popular sweet/savoury used in Vietnamese dishes. Here, it's used for bite size chicken pieces that get coated in the glaze with a generous dose of ginger. It's quick, easy, something different and outrageously good!** NOTE: Sadly seeing reade

⏱️ 22 menit 🔪 Persiapan: 7 menit 🔥 Masak: 15 menit 📊 Sedang ⭐ 4.9 (87) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats

Bahan-bahan

5 porsi

1 kg / 2 lb skinless chicken thigh fillets (, cut into large 5cm/2" pieces (Note 1))
3 tbsp fish sauce
1 bird’s eye chilli or Thai chilli (, deseeded, finely minced (optional) - Note 2)
3 tbsp vegetable oil
1/4 cup brown sugar (, tightly packed)
1/3 cup ginger (, finely julienned (about 5 cm/2" thick piece))
2 eschallots (, halved then finely sliced (sub half red onion) (Note 3))
1/2 cup boiling water
Fresh coriander/cilantro or green onion slices ((recommended))
Red chilli (, finely sliced (optional))
Jasmine rice

Langkah-langkah

Toss chicken with fish sauce and chilli, then set aside while you prepare the other ingredients. You could marinate even overnight but it's not necessary.
Pan size - Use a large non-stick pan (mine is 30cm/12", must be large). Else, be prepared to remove chicken at end to speed up sauce reduction. See Note 4!
Caramel - Mix oil and sugar in the cold pan, then turn onto medium high heat. As soon as the sugar is melted, remove the pan from the stove then carefully add the chicken (⚠️ it will sizzle so don't throw it in!) . Add ginger and shallots, toss briefly. The caramel may harden, that's ok, it will re-melt.
Cook outside of chicken - Then put the pan back on the stove and stir just until the chicken changes from pink to white all over, but not browned, and definitely not cooked through.
Simmer 10 min - Add water, stir, bring to a simmer. Simmer very rapidly, still on medium high (or even high!), for 10 to 12 minutes, until the liquid reduces right down to a glaze. It might take longer if your pan is smaller or your stove is weaker, that's ok. Stir every now and then while watery, then once it's reduced down to a glaze, toss regularly to get nice colour on the chicken. The further you take it, the better the colour!
Serve with jasmine rice or other plain rice garnished with extra slices of chilli and fresh coriander if desired. Smashed cucumbers or Asian Slaw would be a terrific side!