This classic Vietnamese comfort dish features tender chicken pieces coated in a savory, sweet, and pungent ginger-infused caramel sauce. It is traditionally served with steamed jasmine rice and fresh cucumbers or boiled greens to balance the intensity of the sauce.
Prep time: 15 mins | Cook time: 25 mins | Serves: 4
Ingredients
The Chicken & Marinade
Chicken: 1.5 lbs (700g) chicken thighs, bone-in or boneless, cut into bite-sized pieces.
Ginger: 3-inch knob, peeled and cut into thin matchsticks (julienned).
Fish Sauce: 2 tbsp (high quality, e.g., Red Boat or Three Crabs).
Shallots: 2 large, finely minced.
Garlic: 3 cloves, minced.
Black Pepper: ½ tsp freshly ground.
Bird's Eye Chili: 1-2 (optional, for heat).
The Caramel Sauce (Nước Màu)
Sugar: 3 tbsp white granulated sugar.
Water: 2 tbsp (plus extra for thinning the sauce later).
Cooking Oil: 1 tbsp (neutral oil like canola or grapeseed).
Instructions
1. Marinate the Chicken
In a medium bowl, combine the chicken pieces with half of the julienned ginger, fish sauce, minced shallots, half of the garlic, and black pepper. Let it marinate for at least 15–30 minutes.
2. Make the Caramel Sauce (The Most Important Step)
Place a wide skillet or clay pot over medium heat.
Add the 3 tbsp sugar and 2 tbsp water. Do not stir; just swirl the pan occasionally.
Watch closely. The sugar will melt, bubble, and eventually turn from clear to golden, then to a deep amber/mahogany color.
The Moment of Truth: Once it reaches the color of dark tea or a copper penny, immediately add the 1 tbsp oil. Be careful, as it may splatter.
3. Sauté Aromatics
Add the remaining ginger and garlic to the caramel oil. Stir for about 30 seconds until fragrant but not burnt.
4. Braise the Chicken
Add the marinated chicken to the pan. Turn the heat up to medium-high.
Toss the chicken to coat every piece in the caramel sauce. Sear the meat until it is no longer pink on the outside.
Add about ¼ cup of water (or coconut water for extra richness).
Reduce heat to medium-low, cover, and simmer for 15–20 minutes.
Remove the lid and increase the heat for the last 5 minutes to reduce the liquid until it becomes a thick, sticky glaze that clings to the chicken.
Chef's Tips for Success
Don't Burn the Caramel: If the sugar turns black and smells acrid, it’s burnt. Wash the pan and start over, as a burnt caramel will make the whole dish bitter.
The Ginger: Don't be shy! The ginger is meant to be eaten along with the chicken. Cutting it into thin matchsticks ensures it softens beautifully in the sauce.
Serving: This dish is intentionally salty and intense. Always serve with plenty of plain white rice to soak up the sauce.
Serving Suggestions
Vegetables: Sliced cucumbers, tomatoes, or a side of pickled mustard greens (Dưa Chua).
Garnish: Top with chopped scallions and extra cracked black pepper.
Reviewed by EL KATIBI MARIA
on
January 16, 2026
Rating:
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