This easy Caramel Chicken is one of my favorite chicken recipes. A popular Vietnamese dish made with a sweet, lightly spicy, and savory caramel sauce.
You only need a few ingredients and a wok, and you’re good to go!
Serve this with some rice, and enjoy!
Why you will love this Vietnamese Caramel Chicken
- Vietnamese caramel chicken has a distinct flavor thanks to the tangy Asian sauce that creates a sweet and umami-rich flavor.
- Easy enough for beginners to make, has impressive cooking time, and requires only simple ingredients.
- This fantastic 30-minute meal is the perfect dinner for busy weeknights and a unique dish for entertaining.
- The savory and sweet caramel sauce is really great with steamed rice and vegetables like green beans or broccoli.
Ingredients and Substitutions
Chicken thighs: Most recipes call for boneless skinless chicken thighs as they are the juiciest and most flavorful cut of chicken. You can also use chicken breast if you prefer, but I wouldn’t recommend it.
Neutral oil: For browning the chicken. You can use just about any cooking oil, but neutral-flavored ones like avocado or canola oil are the most common.
Garlic: Freshly minced garlic is best for this caramel chicken recipe, but you can also use garlic powder.
Chili: Optional but recommended for a bit of heat. You can use anything from red pepper flakes to chili red peppers. Some use jalapenos. You do you, boo!
Sugar: Light or dark brown sugar both work perfectly, but you can substitute white sugar or molasses.
Fish sauce: Essential ingredient in Vietnamese cuisine that gives this dish its signature flavor, so don’t skip it! You can find fish sauce in the Asian aisle of most grocery stores. I love the 3 crab brand. Look for a bottle with 3 crabs.
Dark soy sauce: This was not just for flavor but also for color. Sweeter than the lighter version. You can also use low-sodium soy sauce to keep the dish from becoming too salty, but you must adjust the sugar level.
Black pepper: For seasoning.
Caramel sauce: A combination of sugar, fish sauce, rice vinegar, and water. You can even use coconut water or chicken stock to thin out the sauce for added flavor.
Green onions: White is for sautéing, and green is for garnishing.
Cilantro: For garnishing. It adds a lovely freshness to the dish.
Equipment
- wok with lid
- or dutch oven
- knife
- cutting board
- medium bowl
- serving dish
Tips for making the best Vietnamese Caramel Chicken
- Use chicken thighs for the most flavorful and tender meat. I like to brown the skin side of my chicken as well.
- Use an instant-read thermometer to check the internal temperature of the chicken before taking it off the heat.
- When heating the caramel sauce, simmer it over medium heat, so it doesn’t burn.
- Add more chili for a spicy caramel sauce or more sugar for a sweeter version.
- Reduce the sauce for a few minutes to allow it to thicken and intensify in flavor.
- Make sure to use a good-quality fish sauce like Red Boat Fish Sauce or the 3 Crabs Brand for the best flavor.
Storage and Reheating Tips
STORE – store the leftovers in an airtight container for up to 3 days in the fridge.
REHEAT – reheat in a microwave oven or wok to retain the best flavor and texture.
FREEZE – freeze the cooked boneless chicken thighs in the freezer for up to 3 months.
what to serve with Vietnamese Caramel chicken
- Jasmine rice
- Cauliflower Fried Rice
- Garlic Braised Kale
- Sesame Braised Cabbage
- Air Fryer Eggplant Recipe
- Sesame Cucumber Salad
more chicken thigh recipes
Caramel Chicken (easy 30-minute recipe)
Caramel Chicken is one of my favorite chicken recipes. A popular Vietnamese dish made with a sweet, lightly spicy and savory caramel sauce.
You only need a few ingredients and a wok, and you’re good to go!
Serve this with some rice, and enjoy!
- Total Time: 30 minutes
- Yield: 2-4 1x
Ingredients
2 lbs boneless chicken thighs (5–6 pieces)
3 tbsp of neutral oil (I used avocado oil)
5 cloves of minced garlic
1 Fresno chili
green onion
cilantro for garnish
Marinade:
2 tbsp sugar
1 tbsp fish sauce
1 tbsp dark soy sauce
black pepper
Caramel Sauce:
1 tbsp fish sauce
1 tbsp of sugar
1 tbsp rice vinegar
¼ cup of water
Instructions
- Add your chicken to a medium size bowl. Add the marinade ingredients and marinate your boneless chicken for 5-10 minutes while you prep the rest of your ingredients.
- Mince the garlic, and slice the green onions. Separate the white from the green parts. Mince your chili. You can keep the seeds in if your dish is extra spicy.
- In another bowl, combine the caramel sauce ingredients and set it aside.
- In medium heat, add a tiny bit of oil to the wok. Brown your chicken pieces. Don’t brown too much, as it will burn. Just a slight char would be perfect. Do it in batches. Remove and set aside.
- Add the remaining oil and the aromatics (garlic, white part of the green onions, and chili). Saute until fragrant – 1 minute.
- Add back the chicken and the caramel sauce mixture in the wok. Cover the wok with a lid and let it simmer for 10 minutes until the chicken is cooked.
- Remove the lid, bring the to medium-high heat and let the sauce reduce and caramelize. 3-5 minutes.
- Add the rest of your garnish. Serve and enjoy!
Notes
Garnish ideas: more chilis, cilantro, and green part of the green onion.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: mains
- Method: wok
- Cuisine: vietnamese
Keywords: vietnamese caramel chicken, caramel chicken, easy caramel chicken
Jon
Hi. Thanks for the recipe but confused about your instructions below. Not clear if the heat stays on when you say “cover the wok with a lid.” Shut heat off and then bring to medium-high heat and let sauce reduce?
Add back the chicken.
Add the caramel sauce mixture. Cover the wok with a lid. 10 minutes.
Remove the lid, bring the to medium-high heat and let the sauce reduce and caramelized. 3-5 minutes.
Carmen
Sorry for the confusion. I have changed the instructions on the recipe card, so hopefully, it is more clear.
Basically, you want to add the aromatics and the chicken and cover it with a lid to cook the chicken fully. The heat will be at a medium simmer. Remove the lid after 10 minutes to reduce the sauce and let it get thick and caramelized. Hope that makes sense. Thank you so much!!!
Mary Picone
Where can I find the WOK that you use
Carmen
Here is the link. hope that helps! https://amzn.to/3YzvFL1