Authentic Vietnamese Caramel Ginger Chicken (Print version)

Tender chicken braised in a glossy Vietnamese caramel sauce with fish sauce, fresh ginger, garlic, and scallions.

# Ingredients:

For the caramel

01 - 1/3 cup (65 g) granulated sugar
02 - 1/2 cup (120 ml) hot water

For the chicken

03 - 2 1/2 lb (1.1 kg) bone-in chicken thighs or drumsticks, skin removed
04 - 1 teaspoon kosher salt, plus more to taste
05 - 1/2 teaspoon black pepper
06 - 2 tablespoons neutral oil

For the braise

07 - 1 large shallot, thinly sliced
08 - 1/2 cup (45 g) fresh ginger, peeled and cut into matchsticks
09 - 3 garlic cloves, thinly sliced
10 - 3 tablespoons fish sauce
11 - 1/2 cup (120 ml) coconut water or water
12 - 1 small red chile, sliced, or 1/2 teaspoon red pepper flakes
13 - 3 scallions, thinly sliced
14 - Steamed jasmine rice, for serving

# Instructions:

01 - Pat the chicken dry. Season all over with kosher salt and black pepper while you make the caramel.
02 - Add the sugar to a wide skillet over medium heat. Cook, swirling the pan as the edges melt, until the sugar turns deep amber, 6-8 minutes. Carefully pour in the hot water and stir until smooth. Transfer to a heatproof cup.
03 - Wipe the skillet if needed, then heat the oil over medium-high heat. Add shallot and ginger and cook for 1 minute. Add garlic and cook 30 seconds more. Lift the aromatics to a bowl with a slotted spoon.
04 - Add the chicken pieces to the skillet in a single layer as best you can. Sear for about 3 minutes per side, until the outside is lightly browned.
05 - Add the caramel sauce, fish sauce, coconut water or water, and chile. Bring to a simmer, then lower the heat to medium-low. Cook uncovered for 25-30 minutes, turning every few minutes, until the chicken reaches 165°F and the sauce thickens.
06 - Return the ginger, shallot, and garlic to the pan. Simmer for 2-3 minutes more, spooning the glossy sauce over the chicken. Taste and adjust with a small splash of fish sauce or a pinch of salt if needed.
07 - Scatter scallions over the chicken and serve hot with jasmine rice, spooning extra caramel ginger sauce over the top.

# Good to know:

01 - Best with bone-in dark meat for a tender braise.
02 - Use hot water when loosening caramel to reduce splattering.
03 - Cook chicken to 165°F in the thickest part.

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