Vietnamese Caramel Chicken

barbara lentz




☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 4
    boneless skinless chicken thighs
  • 1/4 c
    soy sauce
  • 1 1/2 c
    chicken stock
  • 2 Tbsp
    rice vinegar
  • 1 Tbsp
    fish sauce
  • 1 tsp
    lime juice
  • 1/2 c
    dark brown sugar
  • 1 medium
  • 1
    red chili seeded and chopped
  • 4 clove
    garlic minced
  • 2 Tbsp
    fresh ginger grated
  • ·
    cilantro for garnish
  • 2 Tbsp
  • 3 Tbsp

How to Make Vietnamese Caramel Chicken


  1. Combine the soy sauce, chicken broth, vinegar, fish sauce, and lime juice set aside.
  2. In a large wok place the dark brown sugar and stirring constantly cook until sugar has melted. Immediately pour the soy mixture in stirring constantly.
  3. Add the chicken, onion, chilis, garlic, and ginger. Bring to a boil. Reduce the heat and simmer 10 minutes. Remove the chicken
  4. Stir the cornstarch and water together. Whisk the mixture into the pan to thicken the sauce.
    Serve over rice, noodles, or potatoes. Garnish with cilantro

Printable Recipe Card

About Vietnamese Caramel Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Vietnamese

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