Vietnamese Caramel Ginger Chicken
Directions
- 1Chop the eschalots.
- 2Chop the ginger.
- 3Deseed and finely mince the chili.
- 4Cut the chicken thigh fillets into large 5cm/2″ pieces.
- 5Toss the chicken with fish sauce and minced chili in a bowl.
- 6Heat vegetable oil and brown sugar in a large non-stick pan over medium-high heat, stirring until the sugar melts.
- 7Remove the pan from the stove for splatter protection, then add the chicken, eschalots, and ginger, tossing quickly.
- 8Return the pan to the stove and toss until the chicken changes from pink to white.
- 9Add boiling water and let the mixture simmer rapidly for 10 to 12 minutes, stirring occasionally, until the sauce reduces to a sticky glaze.
- 10Towards the end of cooking, stir the chicken as it sizzles to darken its color.
- 11Transfer the finished Vietnamese Caramel Ginger Chicken to a serving plate.
- 12Garnish with sliced chili and coriander/cilantro leaves.
Ingredients
- 1 kg skinless chicken thigh fillets
- 3 tbsp fish sauce
- 1 bird's eye chilli or Thai chilli deseeded, finely minced
- 3 tbsp vegetable oil
- 0.25 cup brown sugar tightly packed
- 0.33 cup ginger finely julienned (about 5 cm/2″ thick piece)
- 2 eschallots halved then finely sliced (sub half red onion)
- 0.5 cup boiling water
Equipment
knifecutting boardbowlpanwooden spoonmeasuring cupserving plate
Tips
- For splatter protection, take the pan off the stove before adding the chicken, eschalots, and ginger. The caramel may harden, which is fine.
- Serve the chicken piled high with sliced chilli, coriander/cilantro leaves, and jasmine rice. Consider adding an Asian Slaw or Smashed Cucumbers on the side.