Sweet and salty, this Vietnamese-style chicken recipe is sometimes called caramel chicken.
Caramel in Chicken? Well it might sound odd but if you come to think of it salty and sweet will always be a perfect combination whether it a dessert or a savoury dish. Time and time again these two flavours had made desserts like salted caramel anything, ginataang halo halo with a pinch of salt, bacon chocolate cupcakes and most of Thai dishes really stand out.
So, what is Caramel Chicken? Basically, this Vietnamese dish is a simple pan-fried chicken coated in a sauce made with melted palm sugar, vinegar and fish sauce with a slight kick of green chillies. Most of the flavour profiles can be found in this one dish, salty, sweet and spicy, it is definitely delicious, it is amazing! Great to serve with Asian side salad alongside some freshly steamed jasmine rice. 
We have enjoyed this chicken with Kangkung Belchan, an Asian vegetable dish. Click here for the recipe.
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Sweet and Salty Vietnamese Chicken
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy chicken thighs simmered in a luscious sweet and salty sauce. A vibrant, flavorful Vietnamese weeknight dinner.
Ingredients
- 2 lbs (907 g) chicken thighs
- 3 tbsp palm sugar or coconut sugar
- 2 tbsp fish sauce
- 2 tbsp apple cider vinegar
- 1/3 cups (79 ml) water
- 6 cloves (minced) garlic
- 3 pcs (sliced) green finger chillies
- oil
- 2 tbsp fish sauce
- freshly ground black pepper
Instructions
- Marinate the chicken in the marinade ingredients for 15 minutes.
- Heat a heavy pan over high heat (approximately 400-500°F/204-260°C), add a small amount of oil, and pan-fry the chicken on all sides until golden brown and crispy. Remove the chicken and set aside.
- Lower the heat to medium, add more oil, and sauté the garlic.
- Add water, sugar, fish sauce, and apple cider vinegar. Return the chicken to the pan, reduce heat to low (approximately 300-350°F/149-177°C), and cook for 15 minutes, or until the chicken is cooked through and the sauce has thickened, turning occasionally.
- Add the finger chilies, toss with the chicken, turn off the heat, and serve.
Notes
- For extra crispy chicken, ensure the pan is screaming hot before adding the chicken thighs.
- Substitute brown sugar for palm/coconut sugar for a slightly less refined sweetness.
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days; the sauce will thicken further upon cooling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 250g
- Calories: 450
- Sugar: 15
- Sodium: 800
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 2
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
What type of vinegar should I use for the Sweet and Salty Vietnamese Chicken?
You can use rice vinegar for a milder flavor, but if you prefer a bit more tang, white vinegar works well too.
How do I ensure the palm sugar melts properly in the sauce?
Chop the palm sugar into smaller pieces before adding it to the pan, and stir continuously over low heat until it fully melts and combines with the fish sauce and vinegar.
Can I substitute the fish sauce with something else in this recipe?
If you need a substitute, you can use soy sauce for a similar salty flavor, but it will alter the taste slightly.
