If you love sweet and savory recipes as much as I do, you have to make this Vietnamese caramel chicken! I coat juicy chicken thighs in a sticky-sweet caramelized sauce and top them with fresh jalapeños for a little kick! This flavorful dish has got it going on!
The name of this chicken comes from the sticky caramel consistency of the sauce, and it’s truly mouthwatering. This Vietnamese caramel chicken is easy to make, and the flavor is truly unique. Made in 1 hour with just 7 ingredients (the fish sauce is optional!), I know you’ll love this sweet and sticky caramel chicken recipe!
What’s in Vietnamese Caramel Chicken?
- Chicken: I like to use bone-in, skin-on chicken thighs because they are so moist and juicy. You can also use breasts, but they will take less time to cook.
- Garlic: Creates a savory base of flavor.
- Brown Sugar: Adds depth of flavor and sweetness to the sauce.
- Rice Vinegar: Adds a touch of acidity to the sauce.
- Ginger: Fresh ginger adds a slightly spicy and peppery flavor.
- Broth: Low-sodium chicken broth creates a savory sauce base.
- Soy Sauce: Adds a salty and umami flavor to the sauce.
- Fish Sauce: This is totally optional, but I recommend adding it if you can. It adds such a unique depth of flavor to the dish.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Store leftover caramel chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet set over medium.
Notes and Tips
- To make this recipe low sodium, use tamari instead of soy sauce.
- Most grocery stores have fish sauce! Just check the Asian foods section. If you can’t get your hands on it at your local grocery store, you can always try online.
- When you’re scraping the brown bits on the bottom of the pan, use a wooden spoon. A metal one might scratch the pan.
- If you’re all out of brown sugar, don’t fret! Just combine one cup of white sugar with one tablespoon of molasses.
- To make in a crockpot, combine all of the ingredients and cook on high for 4 hours or low for 6 hours.
Top Reader Review
“Fantastic! My husband and I loved this dish. The spicy sweet combination is irresistible! This recipe will be added to our favorites. So good!” -Sandy Sandberg
Caramel Chicken Recipe
Ingredients
- 2 ½ pounds bone-in skin-on chicken thighs
- salt to taste
- 2 tablespoons vegetable oil
- 6 cloves garlic peeled and crushed with the side of a knife
- ½ cup water
- ⅓ cup brown sugar
- ¼ cup rice vinegar
- 2 slices ginger
- 1 cup low-sodium chicken broth
- ¼ cup soy sauce
- 2 tablespoons fish sauce optional
- thinly sliced scallions and jalapeños for garnish
Instructions
- Season the chicken thighs with salt.2 ½ pounds bone-in skin-on chicken thighs, salt
- Heat the oil in a 12-inch cast iron skillet over medium high heat. Add the chicken and place it in the skillet skin-side down. Cook until golden, flip the thighs, and cook until the second side is golden, about 5-6 minutes per side. Remove the chicken from the pan, place the cooked thighs in a clean bowl, and set aside.2 tablespoons vegetable oil
- To the skillet, add the garlic and cook until golden brown, about 2 minutes.6 cloves garlic
- Add the cooked garlic to the bowl with the chicken. Drain any remaining fat from the pan.
- Over medium high heat, add the water to the pan, scraping up any browned bits. Stir in the brown sugar and cook for 3-4 minutes until it thickens and darkens in color.½ cup water, ⅓ cup brown sugar
- Add the vinegar and continue to stir as the mixture bubbles up. Add the ginger, broth, soy sauce, and fish sauce.¼ cup rice vinegar, 2 slices ginger, 1 cup low-sodium chicken broth, ¼ cup soy sauce, 2 tablespoons fish sauce
- Bring the mixture to a simmer and add the garlic and chicken skin-side up.
- Simmer for 20-25 minutes, until the chicken is cooked through.
- Remove the chicken and place it on a plate. Continue to simmer the sauce for 8-10 more minutes or until it thickens and coats the back of a spoon.
- Return the chicken to the pot and toss it to coat in the sauce. Garnish with scallions and jalapeños, serve, and enjoy.thinly sliced scallions and jalapeños
Notes
How to Make Caramel Chicken Step by Step
Season the Chicken: Season 2½ pounds of bone-in, skin-on chicken thighs with salt.
Sear the Chicken: Heat 2 tablespoons of vegetable oil in a 12-inch cast iron skillet over medium-high heat. Add the chicken and place it in the skillet skin-side down. Cook until golden, flip the thighs, and cook until the second side is golden, about 5-6 minutes per side. Remove the chicken from the pan, place the cooked thighs in a clean bowl, and set aside.
Sauté the Garlic: To the skillet, add 6 cloves of peeled and crushed garlic and cook until golden brown, about 2 minutes. Add the cooked garlic to the bowl with the chicken. Drain any remaining fat from the pan.
Simmer the Sauce: Over medium-high heat, add ½ cup of water to the pan, scraping up any browned bits. Stir in ⅓ cup of brown sugar and cook for 3-4 minutes until it thickens and darkens in color. Add ¼ cup of rice vinegar and continue to stir as the mixture bubbles up. Add 2 slices of ginger, 1 cup of low-sodium chicken broth, ¼ cup of soy sauce, and 2 tablespoons of fish sauce.
Cook the Chicken: Bring the mixture to a simmer and add the garlic and chicken skin-side up. Simmer for 20-25 minutes, until the chicken is cooked through.
Caramelize the Sauce: Remove the chicken and place it on a plate. Continue to simmer the sauce for 8-10 more minutes or until it thickens and coats the back of a spoon. Return the chicken to the pot and toss it to coat in the sauce. Garnish with scallions and jalapeños, serve, and enjoy.
Fantastic! My husband and I loved this dish. The spicy sweet combination is irresistible! This recipe will be added to our favorites. So good!
Thanks so much for stopping by, Sandy!