Best Vietnamese Caramel Chicken Recipes

VIETNAMESE CARAMEL CHICKEN

Steps:

• Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
• Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
• Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
• Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.

VIETNAMESE CHICKEN (CARAMEL CHICKEN)

Steps:

• Heat a large skillet over medium heat. Add water and sugar and cook until sugar starts to melt and turn brown, about 5 minutes. Cook, stirring frequently, for 15 minutes. Remove from heat and pour caramel into a bowl.
• Rinse the skillet with hot water and return to medium heat. Add olive oil, onion, ginger, and garlic. Cook for 5 minutes; transfer mixture to a bowl.
• Season chicken breasts with salt and black pepper and add them to the hot skillet. Cook for 10 minutes. Add caramel, soy sauce, and ginger mixture to the skillet. Reduce heat to low and cook 20 minutes more.

VIETNAMESE-STYLE CARAMEL CHICKEN WITH BROCCOLI

Steps:

• combine baking soda and 1 1/4 cups cold water in large bowl. Add chicken and toss to coat. Let stand at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
• Meanwhile, combine sugar and 3 tablespoons water in small saucepan. Bring to boil over medium-high heat and cook, without stirring, until mixture begins to turn golden, 4 to 6 minutes. Reduce heat to medium-low and continue to cook, gently swirling saucepan, until sugar turns color of molasses and registers between 390 and 400 degrees, 4 to 6 minutes longer. (Caramel will produce some smoke during the last 1 to 2 minutes of cooking.) Immediately remove saucepan from heat and carefully pour in 3/4 cup hot water (mixture will bubble and steam vigorously). When bubbling has subsided, return saucepan to medium heat and stir to dissolve caramel.
• Transfer caramel to 12-inch skillet and stir in fish sauce and ginger. Add chicken and bring to simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until chicken is forktender and registers 205 degrees, 30 -40 minutes, flipping chicken halfway through simmering. Transfer chicken to serving dish and cover to keep warm.
• Bring 1 inch water to boil in Dutch oven. Lower insert or steamer basket with broccoli into pot so it rests above water; cover and simmer until broccoli is just tender, 4.5 to 5 minutes. Transfer broccoli to serving dish with chicken.
• While broccoli cooks, bring sauce to boil over medium-high heat and cook until reduced to 1 1/4 cups, 3 to 5 minutes. Whisk cornstarch and 1 tablespoon water together in small bowl, then whisk into sauce; simmer until slightly thickened, about 1 minute. Stir in pepper. Pour 1/4 cup sauce over chicken and broccoli. Sprinkle with cilantro and serve, passing remaining sauce separately.

VIETNAMESE CARAMEL GINGER CHICKEN RECIPE (GA KHO GUNG)

Steps:

• Process.
• Step 1: Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.
• Step 2: With hot water (so the leftover caramel bits do not seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl. Many Vietnamese Chicken recipes usually require a short time to make this process.
• Step 3: To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.
• Step 4: Transfer the chicken and cooked aromatics (ginger, etc) to a serving platter. Thinly slice spring onions and use to garnish the chicken.
• To sum up, this dish is one of best Vietnamese Chicken recipes in rainy days. With a hot bowl rice and soup, you can feel comfortable and feel warmer inside by ginger. It also help you to prevent many sick when the weather changes. Good luck to you!
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VIETNAMESE-STYLE CARAMEL BRAISED CHICKEN

Steps:

• Place chicken thighs on a rimmed baking sheet in a 400º oven for 20 minutes.
• In a small bowl, mix the fish sauce and 1/4 Celsius water. In another small bowl, mix the shallots, garlic, red pepper flakes and 1/2 t. black pepper.
• Put the sugar and 2 T. water in a 10-inch straight-sided saute pan over medium heat and cook, swirling the pan occasionally, until the sugar dissolves. Let the melted sugar come to a boil and cook, swirling the pan occasionally at first and more frequently as the sugar browns, until it has caramelized to a deep amber color, 5 to 8 minutes.
• Remove pan from heat and carefully pour in fish sauce mixture to the pan. Swirl the pan to combine and return to medium heat and bring to a boil. Add the shallot mixture and continue to cook, stirring occasionally until the shallots soften.
• Add the chicken pieces, stirring to coat them. Serve sprinkled with cilantro and your favorite rice.

VIETNAMESE CARAMEL CHICKEN

Steps:

• Combine 1T coconut water and sugar over medium high heat; stirring until golden around the edges (about 3 minutes). Reduce to medium and cook, swirling pan (not stirring) until sauce is deep in color; another 4 or so minutes. Off heat, stir in 3T fish sauce. Set over medium and stir in another 1/2C coconut water. Add 1/2C shallots and 1/3C ginger sticks. Bring to a simmer, cover and cook over low for 5 minutes. Stir in 2 lbs. cubed chicken breasts.
• Cover and cook over medium , stirring occasionally, 15-20 minutes. Uncover, increase heat to med-high and simmer until chicken is glazed; about 8 minutes. Off heat, stir in desired amounts of cilantro, jalapeno (sliced) with lime juice and zest.

CHICKEN THIGHS WITH VIETNAMESE CARAMEL SAUCE

Steps:

• 1. Place butter in a large skillet. Let it melt over med/high heat. Once the butter is melted add the garlic and cook 1 minute. Add the chicken thighs and cook turning regularly until they are almost done about 15 minutes.
• 2. Mix the chicken stock, roasted chile paste and Vietnamese caramel sauce together. Pour over the chicken and cook another 10 minutes turning often.

VIETNAMESE CARAMEL CHICKEN WINGS

Steps:

• 1. Mix the chicken wings with the marinade and allow to marinate for at least 2 hours. Pat dry. Add some peanut oil to a large skillet. Add the chicken wings and brown on both sides. Remove from pan and set aside.
• 2. In the same pan add the brown sugar and 4 tbsp.water. Stir until its melted and begins to bubble. Add the remaining ingredients. Stir and reduce the heat to low.
• 3. Add the chicken wings back to pan and cover and cook 5 minutes. Then flip wings and cook 5 more minutes. Watch carefully so caramel doesn't burn.
• 4. Garnish with scallions.

VIETNAMESE CARAMEL CHICKEN

Steps:

• 1. Mix the marinade ingredients together. Add the chicken and let marinate 30 minutes.
• 2. Add the oil to a skillet and cook chicken until browned on both sides and almost cooked through. About 10 minutes. Remove from the pan and set aside. If you are using dried chilies lets soak in water for 15 minutes then drain and discard the water. Mix the caramel sauce ingredients together and add to pan and bring to a boil. Lower heat to a simmer and simmer until it starts getting a deep amber color. Add the chicken back into the pan and swirl it around in the sauce.
• 3. Cook turning a few times for 3 minutes. remove and serve immediately.