Vietnamese Caramel Chicken is such an easy dinner recipe! The coating on this chicken is nothing short of divine. Perfect with rice or just a salad. This dish will satisfy both children and adults! Every time!

Sometimes I sprinkle green onions on top of this Vietnamese Caramel Chicken just to give it a little color! This time I chose not to because this is exactly the way we eat it! Each piece is so tasty. For those of you that have never heard of fish sauce have a look in the Internationale section of your grocery store or simply order a small bottle from Amazon! It is worth keeping a small bottle in your fridge!

Ingredients in Vietnamese Caramel Chicken

chicken thighs
sugar
garlic
onion flakes
fish sauce
ginger
pepper
green onions

How to make Vietnamese Caramel Chicken

In a large skillet, over medium-high heat, bring sugar and ¼ cup of water to a boil, until mixture begins to turn golden, about 5 minutes. Reduce heat to medium-low and continue to cook until sugar turns the color of molasses, about 5 minutes longer.

Slowly pour in ¾ cup of hot water. Be careful as the mixture will bubble and steam. When the bubbling subsides return heat to medium-high and stir to dissolve caramel. Add fish sauce, onion flakes, pepper, garlic and ginger and stir to combine.

Add chicken and when mixture starts to boil reduce heat to medium-low, cover, and continue to simmer until chicken is cooked, 30 to 35 minutes, flipping chicken after 15 minutes. Pour excess sauce over chicken if desired and serve immediately with sliced green onions to add some color! Enjoy!

I just had to make a video just so you could see how easy this Vietnamese Caramel Chicken dish is to make! I am sure after watching you will definitely give this recipe a try!

Vietnamese Caramel Chicken Video

Vietnamese Caramel Chicken

Karin and Ken

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Course Main Course

Cuisine Asian Inspired, vietnamese

Equipment

large skillet

Ingredients

1 - 2 pounds chicken thighs, boneless, skinless
½ cup sugar -
1 tblsp garlic, minced
1 tblsp dried onion flakes -
2 tblsp fish sauce
1 tblsp ginger, ground or grated
1 teaspoon pepper -
1 green onion. thinly sliced optional

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Instructions

In a large skillet, over medium-high heat, bring sugar and ¼ cup of water to a boil, until mixture begins to turn golden, about 5 minutes. Reduce heat to medium-low and continue to cook until sugar turns the color of molasses, about 5 minutes longer.
Slowly pour in ¾ cup of hot water. Be careful as the mixture will bubble and steam. When the bubbling subsides return heat to medium-high and stir to dissolve caramel. Add fish sauce, onion flakes, pepper, garlic and ginger and stir to combine.
Add chicken and when mixture starts to boil reduce heat to medium-low, cover, and continue to simmer until chicken is cooked, 30 to 35 minutes, flipping chicken after 15 minutes. Pour excess sauce over chicken if desired and serve immediately with sliced green onions to add some color! Enjoy!