Go Back
+ servings
Caramel Ginger Chicken

Caramel Ginger Chicken: Quick Delight for Busy Nights

This Caramel Ginger Chicken recipe combines succulent chicken thighs, rich caramel, and ginger for a quick and delightful meal.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Vietnamese
Calories: 250

Ingredients
  

For the Chicken
  • 500 grams chicken thigh fillets Juiciness is key here; thighs are ideal for braising to prevent dryness.
  • 2 tablespoons fish sauce Adds a savory depth; soy sauce is a substitute, but the flavor will change.
For the Glaze
  • 1/2 cup brown sugar Make sure to pack it tightly for that perfect sticky caramel goodness.
  • 1 tablespoon ginger Finely julienned to provide a warm, zesty kick that complements the chicken beautifully.
Optional Additions
  • 1 piece chili Use minced bird's eye or Thai chili for an extra kick; feel free to omit if you prefer a milder taste.
  • 2 pieces eschalots These bring a touch of sweetness and floral notes; red onions can work as a substitute in a pinch.
For the Cooking Process
  • 1 cup boiling water Essential for the braising process to help create that delightful caramel glaze.

Equipment

  • large non-stick pan

Method
 

Step-by-Step Instructions
  1. Begin by cutting the chicken thigh fillets into bite-sized pieces and tossing them in fish sauce and optional minced chili. Allow the chicken to marinate for about 10 minutes.
  2. Select a large non-stick pan (30 cm/12 inches) and place it on medium heat to warm up for a minute.
  3. In the preheated pan, add the brown sugar and a splash of oil. Heat until the sugar begins to melt and turn a rich caramel color, about 3-5 minutes.
  4. Carefully add the marinated chicken, along with finely julienned ginger and optional eschalots into the hot caramel, stirring briefly to coat.
  5. Return the pan to medium heat and let the chicken cook until it turns completely white, approximately 3-4 minutes.
  6. Add enough boiling water to cover the chicken halfway, stir to combine, and heat to a rapid simmer. Cook for 10-12 minutes until the sauce thickens.
  7. Once the sauce has thickened, remove the pan from heat and plate the chicken over a bed of jasmine rice, garnishing with fresh coriander and extra chili slices.

Nutrition

Serving: 150gramsCalories: 250kcalCarbohydrates: 24gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 2mg

Notes

For best results, use chicken thighs for juiciness and maintain high heat during cooking.

Tried this recipe?

Let us know how it was!