Vietnamese Caramel Ginger Chicken | RecipeTin Eats

Vietnamese Caramel Ginger Chicken – juicy chicken bites glazed in a Vietnamese caramel sauce with a good dose of ginger. 5 ingredients. 12 minute braise. Serve over jasmine rice with Asian Slaw for a dinner everybody will gobble up!

Vietnamese Caramel Ginger Chicken

When you see today’s recipe, you’re going to doubt me. How can a recipe with so few ingredients that’s so fast to make be as good as I promise??

Answer: Because the Vietnamese have been making this for centuries!

The caramelisation cooking method used in today’s recipe is a traditional Vietnamese technique. Proteins such as chicken, pork, egg and sometimes vegetables are braised in a simple mixture of sugar and water (or coconut juice), seasoned with fish sauce and flavoured with aromatics such as ginger, garlic and chilli.

At first the mixture looks thoroughly unimpressive – watery and foamy. Like this:

Making Vietnamese Caramel Ginger Chicken

But just give it a mere 12 minutes, and this is what it looks like:

Making Vietnamese Caramel Ginger Chicken

I know, right?? Incredible. We should know better than to doubt the Vietnamese!

And here’s a nice close up for you, including the inside – proof of juiciness:

Vietnamese caramel this-and-that

Vietnamese caramel sauce is not new to these parts! Long time astute readers may recognise this as similar to a sticky Vietnamese Coconut Caramel Chicken that I shared many years ago. That is made with whole bone-in chicken thighs and takes around an hour to make. Also, other members of the Vietnamese Caramel Family – fan favourite Vietnamese Caramelised Pork Bowls (quick) and slow-cooked Vietnamese Caramel Pork (juicy bites!)

Today’s recipe might be my favourite, for it’s speed and the lovely pops of ginger flavour.

What you need for Vietnamese Caramel Ginger Chicken

Here’s all you need to make today’s miracle dish:

Vietnamese Caramel Ginger Chicken ingredients
  • Boneless chicken thighs – Thighs work best because they will stay juicier for the required simmer time for the sauce to reduce down into a glaze. But if you want to make this with chicken breast, I’ve popped directions in the recipe notes – best to take it out of the pan partway so it doesn’t overcook.

  • Brown sugar – This is what makes the caramel glaze! Brown rather than white sugar, for extra caramely flavour.

  • Fish sauce – The “secret ingredient” that gives the sauce more depth of flavour than just using salt or soy sauce. You can substitute with soy sauce, but the glaze won’t have quite the same flavour.

  • Ginger – We use quite a lot, for lovely gingery flavour! 1/3 cup finely julienned.

    Garlic could be substituted.

  • Chilli (optional) – For a faint background hum of warmth. I use Birds Eye but Thai chilli or other chilli of choice would be fine. This dish is not spicy by any means, the spiciness of a single chilli is reduced through the cooking process and overpowered by the sweetness.

  • Eschalots (optional) –Also known as French onions, and called “shallots” in the US. They look like baby onions, but are finer and sweeter than regular onions so they disappear into the glaze better.

    Not to be confused with what some people in Australia call “shallots” ie the long green onions. Substitute with finely sliced red or regular onions, or skip it. It’s not so common in traditional Vietnamese caramel dishes but it does add extra flavour (I tried with and without).

How to make Vietnamese Caramel Ginger Chicken

Very easy, low maintenance and quick! No marinating required, and just a 12 minute braise.

How to make Vietnamese Caramel Ginger Chicken
  1. Toss the chicken in the fish sauce and chilli (if using). Then just set aside while you prepare and measure out the other ingredients. Marinating isn’t required – plenty of flavour infusion into the chicken happens during the braise. But you could leave it overnight, if you wanted to.

  2. Caramel – Put the oil and sugar in a pan over medium heat and stir.

  3. Melt – As the pan heats up, the sugar will melt and form a caramel. As soon as it has melted, take the pan off the stove before adding the chicken. ⚠️ This is a precaution step – because the caramel does sizzle a bit when you add the chicken. If your stove runs very hot or you’re a little…..err…. overly enthusiastic when tossing the chicken in, I’d hate for caramel bits to splash on you. By taking it off the stove, we don’t need to worry.

  4. Chicken -Slide the chicken in carefully (don’t throw it in!), eschalots and ginger. Toss briefly to coat, then return to the stove.

How to make Vietnamese Caramel Ginger Chicken
  1. Cook – Stir the chicken until it changes from pink to white but the inside will still be raw. Add water then let it come up to the simmer.

  2. Braise 10 to 12 minutes – Simmer for 10 to 12 minutes until the sauce reduces down into a brown glaze that coats the chicken. This is what it looks like at the start – not very appetising! It’s very low maintenance – just stir every couple of minutes.

  3. Midway – Here it is halfway through. You can see the chicken is starting to be stained by the sauce colour. What you can’t see is all the lovely flavour being absorbed by the chicken! 🙂

  4. Glaze! Then after 10 to 12 minutes, this is what it looks like. The liquid will have reduced right down and transformed into brown stick glaze that coats the chicken. At this stage, you will want to stir quite regularly to ensure the sauce doesn’t catch and burn on the base of the pot. Just reduce the heat it you’re concerned.

    And that’s it! It’s ready to eat!

Vietnamese Caramel Ginger Chicken in a pan
Vietnamese Caramel Ginger Chicken served with rice

What to serve with Vietnamese Caramel Ginger Chicken

Serve over jasmine rice or other plain rice of choice (or cauliflower rice if you’re going the low-carb thing). It’s not a sauce stir fry but you definitely won’t miss the sauce because the glaze is more intense flavoured than a typical saucy stir fry. So you can eat it with plain rice because every rice grain the chicken touches will be graced with the tasty Vietnamese caramel sauce!

For a lovely fresh side salad, I’d suggest a crunchy fresh Asian Slaw. Else, my ever-trusty Smashed Cucumbers (perfect juicy freshness to contrast with this sticky goodness) or Asian Sesame Dressing which you can use for “anything” – leafy greens, steamed broccoli or carrots.

Enjoy! – Nagi x

Recipe credit: Adapted from Eat Like a Viet cookbook by Jenny Lam, after eating this at PhatLon, her Vietnamese restaurant in Perth! I dialled down the saltiness (fish sauce) and added eschalots because I think they make it even tastier.

Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Vietnamese Caramel Ginger Chicken close up

Vietnamese Caramel Ginger Chicken


Tap or hover to scale

Recipe video above. Vietnamese caramel sauce is a popular sweet/savoury used in Vietnamese dishes. Here, it’s used for bite size chicken pieces that get coated in the glaze with a generous dose of ginger. It’s quick, easy, something different and outrageously good!Recipe adapted from Eat Like a Viet cookbook by Jenny Lam, after eating this at PhatLon, her Vietnamese restaurant in Perth.


  • Toss chicken with fish sauce and chilli, then set aside while you prepare the other ingredients. You could marinate even overnight but it’s not necessary.

  • Caramel – Mix oil and sugar in a large non-stick pan over medium high heat. As soon as the sugar is melted, remove the pan from the stove then carefully pour the chicken in. Add ginger and shallots, toss briefly. Then put the pan back on the stove and stir just until the chicken changes from pink to white all over, but not browned, and definitely not cooked through.

  • Simmer 10 min – Add water, stir, bring to a simmer. Simmer rapidly for 10 to 12 minutes, stirring every now and then, until the sauce reduces down to a glaze. Get a nice brown caramel colour on the chicken before you take it off the stove, but you still want some sticky glaze on it, not completely cooked out.

  • Serve with rice garnished with extra slices of chilli and fresh coriander if desired. Smashed cucumbers or Asian Slaw would be a terrific side!

Recipe Notes:

1. Chicken – I cut most into 4, some into 3. You want them quite large so they don’t dry out during the required simmer time.
Breast – not recommended, it will dry out by the time the sauce reduces. However, if you want to use breast, I’d probably use the whole breast (2), split in half (to make 4 thin steaks), start the cook in the caramel, take them out, let the sauce reduce to a glaze then coat. Bit risky to get timing right without overcooking.
2. Chilli – optional, adds the tiniest background hint of heat (longer you cook fresh chilli, less spicy it is, also the sweet dominates here).
3. Eschalots –Also known as French onions, and called “shallots” in the US. Look like baby onions, but have purple-skinned flesh, are finer and sweeter, so they disappear into the glaze better than regular onions. Not to be confused with what some people in Australia call “shallots” ie the long green onions.
Sub with finely sliced red or regular onions.
Nutrition per serving, chicken only (no rice).

Nutrition Information:

Calories: 370cal (19%)Carbohydrates: 14g (5%)Protein: 39g (78%)Fat: 17g (26%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 190mg (63%)Sodium: 1032mg (45%)Potassium: 596mg (17%)Fiber: 0.4g (2%)Sugar: 12g (13%)Vitamin A: 50IU (1%)Vitamin C: 1mg (1%)Calcium: 37mg (4%)Iron: 2mg (11%)

Life of Dozer

Dozer’s way of sulking about being on a strict gastro-intestinal dog food diet for the next 7 days – spitting his food out on the ground. Seriously. What a brat! (Mind you, his natural greediness means he ends up hoovering the floor clean. But still. The attitude!)



Denial of responsibility! My Droll is an automatic aggregator of Global media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, and all materials to their authors. For any complaint, please reach us at – [email protected]. We will take necessary action within 24 hours.
DMCA compliant image

Leave a Comment