Vietnamese caramel chicken glazed (Printable)

Tender chicken pieces cooked in savory caramel and fish sauce glaze with fresh herbs and a sticky finish.

# What You'll Need:

→ Chicken

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

→ Marinade & Sauce

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

→ Caramel

09 - 4 tbsp granulated sugar
10 - 3 tbsp water

→ Garnish

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

# How-To Steps:

01 - Combine chicken pieces with fish sauce, soy sauce, lime juice, garlic, and black pepper in a bowl. Marinate for at least 15 minutes.
02 - Heat granulated sugar and water in a large skillet or wok over medium heat without stirring until sugar dissolves and turns deep amber, approximately 4 to 5 minutes. Watch carefully to prevent burning.
03 - Immediately add marinated chicken with its juices to the caramel and toss to coat evenly.
04 - Add vegetable oil and cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until chicken is cooked through and sauce thickens to a glossy glaze.
05 - Taste and adjust seasoning as needed by adding more fish sauce or lime juice.
06 - Transfer chicken to a serving dish. Garnish with spring onions, red chili, and fresh coriander. Serve hot with steamed jasmine rice.

# Expert Suggestions:

01 -
  • The caramel creates a glossy, sticky glaze that tastes nothing like dessert—it's savory, a little funky from fish sauce, and completely addictive.
  • Chicken thighs stay impossibly tender even with high heat, absorbing every layer of flavor without drying out.
  • Forty minutes total means you can have restaurant-quality Vietnamese food on a weeknight without planning ahead.
02 -
  • Caramel goes from perfect to bitter in about 30 seconds—if you're uncertain whether it's ready, it's not ready yet; wait for that deep amber color before you second-guess yourself.
  • Marinating the chicken matters more than most recipes admit; even 15 minutes changes the texture and flavor absorption.
  • If your sauce looks too thin after cooking, remove the chicken to a plate and let the sauce reduce on high heat for another minute or two—it'll transform into something truly glossy.
03 -
  • Cut your chicken into uniform bite-sized pieces so they cook at the same rate and coat evenly in caramel—ragged pieces brown unevenly.
  • Keep the heat consistent once you add the chicken; medium-high cooks it through without overcooking the outside, but wavering heat creates inconsistent results.
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