April 5, 2012
Vietnamese caramel chicken is a surprising but totally delicious chicken dish. Chicken thighs are marinated in a mixture of soy sauce, brown sugar, and black pepper. In a saucepan, you'll begin making the caramel sauce made with sugar, aromatics like ginger and onions along with bold Asian seasonings including Asian fish sauce. The chicken things are cooked and basted in this wonderfully seasoned sauce. Fish sauce is available at most supermarkets. Look for a brand that lists fish(usually anchovies) as the first ingredient because that usually indicates quality and flavor. Serve this Vietnamese caramel chicken with fluffy white rice and a simple salad of pickled daikon, carrots, and cilantro.
4 chicken thighs, with bone and skin
4 chicken legs, with skin
1 1/2 tablespoons ginger, chopped
4 cloves garlic, chopped
3 Thai chilis, minced
1/2 cup brown sugar, plus 1 tablespoon
1/4 cup sugar, plus ½ teaspoon
1/4 cup fish sauce
2 tablespoons soy sauce*
cup rice vinegar
1/2 teaspoon black pepper
1 bunch scallions, chopped
Once ready, pour both the sugars into a medium skillet over medium high heat and cook until they both begin to mix and melt, approximately 3-5 minutes. Pour 1/3 cup of water, the fish sauce and rice vinegar, along with the onions, ginger, garlic and Thai chilis. Cook another 5-7 minutes or until the sauce just begins to reduce, then remove from heat.
Garnish the chicken with the remaining scallions once done.