Vietnamese Caramel Ginger Chicken (Printable Version)

Tender chicken thighs glazed in a sweet-savory caramel sauce layered with ginger, garlic, and a hint of spice.

# Ingredients:

→ Poultry

01 - 680 grams bone-in chicken thighs

→ Sauce Base

02 - 4 tablespoons granulated sugar
03 - 4 tablespoons fish sauce
04 - 2 tablespoons soy sauce
05 - 1 tablespoon rice vinegar
06 - 240 milliliters water

→ Aromatics

07 - 2 tablespoons freshly grated ginger
08 - 4 cloves garlic, minced
09 - 1 small onion, thinly sliced

→ Optional

10 - Thai bird's eye chilies, to taste
11 - Fresh cilantro, for garnish

→ Cooking

12 - Vegetable oil, as needed for searing
13 - Salt and pepper, to taste

# Steps:

01 - Pat chicken thighs dry with paper towels. Lightly season with salt and pepper, and allow to rest at room temperature for 15 minutes.
02 - Heat vegetable oil in a skillet over medium-high heat. Place chicken skin-side down and sear for 4-5 minutes until golden brown. Flip and cook the other side for 3-4 minutes. Remove chicken and set aside.
03 - Reduce heat to medium. Sprinkle sugar evenly in the skillet and let melt undisturbed until it turns a deep amber color, swirling gently to ensure even caramelization.
04 - Carefully stir in fish sauce, soy sauce, and rice vinegar. The caramel will harden momentarily but will dissolve as you mix.
05 - Add grated ginger, minced garlic, and sliced onion to the pan. Cook for 1-2 minutes until fragrant and softened.
06 - Pour in 240 milliliters water, stirring to combine. Bring the mixture to a gentle simmer.
07 - Nestle the seared chicken thighs back into the sauce, spooning sauce over the pieces to coat evenly.
08 - Partially cover and simmer for 15-20 minutes, flipping the chicken once. Add Thai bird's eye chilies during the last 5 minutes if desired. If sauce thickens excessively, add a few tablespoons of water.
09 - Ensure chicken reaches an internal temperature of 74°C. Remove from heat and let rest for 3-5 minutes before serving.
10 - Sprinkle with fresh cilantro and thin chili slices as a final touch. Serve preferably with steamed jasmine rice.

# Notes:

01 - Caramelization occurs quickly; prepare all ingredients in advance and monitor closely to prevent burning.
02 - Fish sauce aroma mellows upon cooking, balancing the sweetness of the caramel.
03 - Marinating chicken in fish sauce and ginger for 30 minutes enhances flavor depth.

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