Name: Savory Vietnamese Caramel Ginger Chicken in 15 Minutes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 1 kg Boneless Chicken Thighs; 3 tablespoons Fish Sauce; 1 tablespoon Fresh Ginger, minced; 1 piece Bird’s Eye Chilli, minced (optional); 2 pieces Eschalots, sliced (optional); 1/2 cup Brown Sugar; 2 tablespoons Vegetable Oil; 1 cup Boiling Water

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Introduction

Savor the rich, sweet, and spicy flavors of Vietnamese Caramel Ginger Chicken, a dish ready in just 15 minutes. This recipe combines tender chicken thighs with a sticky caramel glaze infused with fresh ginger and a hint of chili heat. It’s perfect for a quick weeknight dinner that feels special.

A bowl shows two main layers: the bottom layer is white rice with a fluffy texture, spread evenly on one side of the bowl. On top, there is a thick pile of dark brown glazed pieces that look sticky and shiny, covered with a rich sauce. The meat is sprinkled with white sesame seeds and topped with thin bright green strips of scallions and some thin, curly orange carrot strips. The bowl is white with a soft, matte texture, and it sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg Boneless Chicken Thighs
3 tablespoons Fish Sauce
1 tablespoon Fresh Ginger, minced
1 piece Bird’s Eye Chilli, minced (optional)
2 pieces Eschalots, sliced (optional)
1/2 cup Brown Sugar
2 tablespoons Vegetable Oil
1 cup Boiling Water

Instructions

Step 1: Toss the boneless chicken thighs with fish sauce and minced chili. Set aside for about 10 minutes to allow the flavors to infuse.
Step 2: In a large non-stick pan, heat the vegetable oil and brown sugar over medium-high heat. Stir continuously until the sugar melts and starts to caramelize.
Step 3: Carefully add the marinated chicken, fresh ginger, and eschalots to the pan. Toss briefly to coat everything evenly with the caramel.
Step 4: Return the pan to the heat and cook, stirring, until the chicken turns white and is no longer pink inside, about 3 to 4 minutes.
Step 5: Pour in the boiling water and stir well to combine. Bring the mixture to a rapid simmer.
Step 6: Let the chicken braise for 10 to 12 minutes, stirring occasionally, until the sauce reduces to a sticky glaze.
Step 7: Serve the caramel ginger chicken over jasmine rice or your preferred plain rice. Garnish with fresh coriander and extra chili if desired.

Tips & Variations

For a refreshing twist, drizzle freshly squeezed lime juice over the finished dish before serving.
Use chicken thighs for juiciness, but chicken breast can be substituted if preferred; reduce cooking time accordingly.
Adjust the amount of bird’s eye chili to control the heat level.
Serve with steamed vegetables for a complete and balanced meal.

Storage

Store leftover caramel ginger chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in the microwave until warmed through. The sauce may thicken upon cooling; add a splash of water if needed during reheating.

How to Serve

A white bowl filled with a base layer of fluffy white rice, topped with thick, glossy pieces of dark brown glazed meat arranged in a small mound. On top of the meat, there are thin, bright green sliced scallions and delicate orange shredded carrot strips scattered neatly. The glossy sauce on the meat reflects light, showing a sticky texture, with some white sesame seeds sprinkled over it. The bowl rests on a white marbled surface, enhancing the dish's vibrant colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but it cooks faster and can dry out more easily than thighs. Reduce the braising time and keep an eye on the chicken to avoid overcooking.

Is bird’s eye chili necessary for this recipe?

No, the bird’s eye chili is optional. It adds a subtle heat that complements the sweetness of the caramel, but you can omit it or adjust the amount to your taste.