Description
Crispy chicken thighs simmered in a luscious sweet and salty sauce. A vibrant, flavorful Vietnamese weeknight dinner.
Ingredients
Units
Scale
- 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