Vietnamese caramel chicken glaze (Printable Version)

Tender chicken simmered in a rich caramel and fish sauce glaze with aromatic herbs.

# What You Need:

→ Chicken

01 - 1.75 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade & Sauce

02 - 3 tablespoons fish sauce
03 - 2 tablespoons light soy sauce
04 - 2 tablespoons brown sugar
05 - 1 tablespoon lime juice
06 - 2 teaspoons minced garlic
07 - 1 teaspoon freshly ground black pepper
08 - 1 tablespoon vegetable oil

→ Caramel

09 - 4 tablespoons granulated sugar
10 - 3 tablespoons water

→ Garnish

11 - 2 spring onions, thinly sliced
12 - 1 red chili, thinly sliced (optional)
13 - Fresh coriander leaves

# How To Make It:

01 - Combine chicken pieces with fish sauce, soy sauce, lime juice, garlic, and black pepper in a mixing bowl. Marinate for at least 15 minutes.
02 - In a large skillet or wok, heat granulated sugar and water over medium heat without stirring until the sugar dissolves and turns a deep amber caramel, about 4 to 5 minutes. Monitor closely to prevent burning.
03 - Add marinated chicken and any remaining marinade juices immediately to the caramel. Toss to coat evenly.
04 - Add vegetable oil and cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until chicken is fully cooked and sauce thickens into a glossy glaze.
05 - Taste and adjust seasoning by adding more fish sauce or lime juice if desired.
06 - Transfer to a serving plate. Garnish with sliced spring onions, red chili, and fresh coriander leaves. Serve hot alongside steamed jasmine rice.

# Expert Tips:

01 -
  • Chicken thighs stay impossibly tender while the sauce clings to every piece, creating that addictive sticky glaze you'll chase around your plate.
  • The caramel gives you umami depth and a professional restaurant finish without any of the fuss or fancy techniques.
  • It's genuinely faster than takeout and tastes nothing like anything frozen—this is real kitchen alchemy in 40 minutes.
02 -
  • The caramel darkens fast—once it hits deep amber, you have seconds before it tips into bitter territory, so stay focused and don't leave the stove during that crucial 4 to 5 minute window.
  • The chicken will continue cooking slightly after you remove it from heat, so pulling it off just when it looks barely done prevents that sad, rubbery texture that happens when thighs are overcooked.
  • Fish sauce smells pungent and strange on its own, but trust the process—it's the ingredient that makes this taste authentically Vietnamese, not like a generic sweet chicken glaze.
03 -
  • Cut your chicken into uniform bite-sized pieces so everything cooks at the same rate and gets glazed evenly—uneven sizes mean some pieces are rubbery while others are perfect.
  • Keep your heat at medium for the caramel stage so the sugar doesn't burn before it has time to develop that deep, complex color.
  • Serve this over jasmine rice hot, fresh, and immediately—the rice soaks up the sauce and somehow makes the whole dish taste even better than it did in the pan.
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