Vietnamese Caramel Ginger Chicken Recipe

There’s this mouthwatering dish that always brings me right back to my first time exploring Vietnamese cuisine: Vietnamese Caramel Ginger Chicken. The moment the kitchen fills with the scent of caramelized sugar and fresh ginger sizzling in the pan, I know I’m in for something truly special. What makes this recipe the one I keep coming back to? It’s the perfect harmony of sweet, salty, and spicy flavors, all wrapped up with tender, juicy chicken. Trust me, once you try this, you’ll never look at a simple chicken dinner the same way again.

Vietnamese Caramel Ginger Chicken: Why It Works & Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup packed light brown sugar
• 3 tablespoons fish sauce (the backbone of authentic Vietnamese flavor)
• 2 tablespoons freshly grated ginger (bright and peppery)
• 4 cloves garlic, minced
• 1/2 cup water
• 2 tablespoons vegetable oil (for frying)
• 1 tablespoon soy sauce (for depth and color)
• 1 small onion, thinly sliced
• 1 fresh chili (optional, finely sliced for heat)
• Chopped scallions and cilantro for garnish
• Steamed jasmine rice, to serve

Why does this meld of ingredients work so beautifully? The caramelization of the brown sugar combined with fish sauce creates a deep umami-rich glaze that perfectly complements the zing of fresh ginger and the mellow sweetness of garlic. Cooking with chicken thighs, rather than breasts, ensures juicy, tender meat that stands up well to the robust sauce. I always go for thighs because the fat content keeps the chicken succulent when coated in that luscious caramel ginger sauce. Plus, cooking the sauce down just right forms a thick glaze that’s finger-licking good.

Vietnamese Caramel Ginger Chicken Recipe

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Learn to make Vietnamese Caramel Ginger Chicken with a rich savory sauce that will delight your taste buds and brighten your meals

• Author: molly
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main course
• Cuisine: Vietnamese

Ingredients

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1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup packed light brown sugar

3 tablespoons fish sauce

2 tablespoons freshly grated ginger

4 cloves garlic, minced

0.5 cup water

2 tablespoons vegetable oil

1 tablespoon soy sauce

1 small onion, thinly sliced

1 fresh chili, finely sliced (optional)

Chopped scallions for garnish

Chopped cilantro for garnish

Steamed jasmine rice, to serve

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Instructions

In a dry wok or large skillet over medium heat, add the brown sugar. Stir gently until the sugar melts into a golden amber caramel. Once melted, carefully add the water and fish sauce. Stir to incorporate, then reduce heat to low.

In another pan, heat vegetable oil over medium heat. Add minced garlic, grated ginger, and sliced onions. Sauté until fragrant and soft, about 2-3 minutes.

Toss in the chicken pieces with the aromatics. Stir-fry for 5-6 minutes until mostly cooked but still juicy. Sprinkle soy sauce over the chicken.

Pour the caramel sauce into the chicken pan. Stir to coat everything. Simmer gently on low heat for 10 minutes until sauce thickens and clings to the chicken.

Add sliced fresh chili for heat if desired. Stir once more and remove from heat.

Sprinkle chopped scallions and cilantro on top. Serve hot with steamed jasmine rice.

Notes

Vietnamese Caramel Ginger Chicken is a mouthwatering dish combining sweet, salty, and spicy flavors with tender, juicy chicken thighs coated in a luscious caramel ginger sauce. It features caramelized brown sugar, fish sauce, fresh ginger, and garlic for an authentic Vietnamese umami-rich glaze.

Vietnamese Caramel Ginger Chicken: Step-by-Step Instructions

1. Prepare the caramel sauce: In a dry wok or large skillet over medium heat, add the brown sugar. Stir gently until the sugar melts into a golden amber caramel—keep an eye, it can burn quickly. Once melted, carefully add the water and fish sauce. It will bubble aggressively—don’t step back! Stir to incorporate, and then reduce heat to low.
2. Cook the aromatics: In another pan, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and sliced onions. Sauté until fragrant and soft, about 2-3 minutes. This releases the essential oils and sets the foundation for the sauce flavor.
3. Add the chicken: Toss in the chicken pieces with the aromatics. Stir-fry for about 5-6 minutes until the chicken is mostly cooked through but still retains juiciness. Sprinkle the soy sauce over the chicken for a touch of savory depth.
4. Combine and simmer: Pour the caramel sauce into the chicken pan. Stir to coat everything thoroughly. Turn the heat down to low and let it simmer gently for 10 minutes. The sauce will thicken and cling to the chicken, making it glossy and rich.
5. Add fresh chili (optional): If you like a bit of heat, toss in finely sliced fresh chili at the end. Stir once more, and then remove from heat.
6. Finish and garnish: Sprinkle chopped scallions and fresh cilantro on top. Serve hot with steamed jasmine rice to soak up all that sweet, savory sauce.

Vietnamese Caramel Ginger Chicken: Tips for Success

• Watch the caramel closely: Sugar can transform from caramel to burnt in seconds. Melt it on medium heat and be ready to add water the moment it turns amber.
• Use chicken thighs for tenderness: If you try breasts, they’ll dry out during simmering. Thighs keep their moisture and absorb flavors better.
• Don’t skip fresh ginger: Ginger gives a bright, spicy punch that cuts through the sweetness. Ground ginger won’t quite cut it.
• Simmer gently: Keep the sauce bubbling low so it thickens without burning, and the chicken finishes cooking evenly.
• Make extra sauce: This recipe is all about that sticky, glossy coating. If you like it saucy, try doubling the caramel part next time.

Vietnamese Caramel Ginger Chicken: Storage & Reheating

Once cooled, store leftovers in an airtight container and refrigerate for up to 3 days. The chicken will soak up even more flavor overnight—in a good way! When reheating, gently warm it in a skillet over medium-low heat to keep the sauce glossy and prevent the chicken from drying out. You can add a splash of water or fish sauce to revive the sauce’s saucy texture if it thickened too much in the fridge. Avoid microwaving if possible; slow warming keeps the texture better and preserves the layers of flavor.

Vietnamese Caramel Ginger Chicken: FAQ

Can I use chicken breasts instead of thighs for Vietnamese Caramel Ginger Chicken?

You can, but chicken breasts tend to dry out quickly in this type of sauce. Thighs stay juicy and absorb the caramel ginger flavors better, so I recommend sticking with thighs for the best texture.

Is fish sauce essential in this recipe?

Fish sauce plays a crucial role in adding umami depth and a salty kick that balances the sweetness of the caramel. If you can’t find it, try soy sauce as a substitute, but it won’t provide the same complex flavor profile.

Can I make this recipe spicier?

Absolutely! Adding fresh chili slices or a pinch of chili flakes while simmering will give it a nice heat without overpowering the sweetness. Start small—you can always add more!

Why does the caramel sauce sometimes seize or clump?

This usually happens if the caramel is cooled too quickly or if water is added too fast. Add water gradually and keep stirring to smooth it out. If it looks clumpy, just keep stirring over low heat – it will melt back into a smooth sauce.

What sides go well with Vietnamese Caramel Ginger Chicken?

Steamed jasmine rice is my favorite because it soaks up the sauce perfectly. You can also serve it with simple stir-fried greens or pickled vegetables for a fresh contrast.

Nutritional Information

Here’s an estimate per serving (makes about 4 servings):

• Calories: 350
• Fat: 15g
• Protein: 30g
• Carbohydrates: 25g

Keep in mind, these are rough estimates and can vary based on ingredient brands and portion sizes.

Vietnamese Caramel Ginger Chicken: Final Thoughts

If you try this recipe, I’d love to know how it turns out! It’s a dish with a bit of a learning curve—especially mastering that caramel sauce—but once you get it right, it’s pure magic. I’ll never forget the first time I made it and my family’s faces lighting up when they tasted it. If you have any tips or twists of your own, please leave a comment or rate the recipe. Sharing food stories like this is what makes cooking so joyful for me.