Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Vietnamese-Style Caramel-Braised Chicken

Scott Phillips

Servings: four.

Use a heavy-duty pan with a light-color surface, which will make it easy to monitor the color of the caramel as it darkens. Nonstick or other pans with dark finishes make it difficult to see what’s going on.

Ingredients

  • 1/4 cup fish sauce 
  • 2 large shallots, finely chopped
  • 2 medium cloves garlic, minced
  • 1/8 tsp. crushed red pepper flakes
  • Freshly ground black pepper
  • 1/4 cup granulated sugar
  • 6 to 8 boneless, skinless chicken thighs (1-1/2 to 2 lb.), trimmed of excess fat and cut into 3/4-inch-wide strips
  • 1/4 cup chopped fresh cilantro

Nutritional Information

      Calories (kcal) : 310
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 110
      Sodium (mg): 1490
      Carbohydrates (g): 15
      Fiber (g): 0
      Protein (g): 32

Preparation

  • In a small bowl, mix the fish sauce and 1/4 cup water. In another small bowl, mix the shallots, garlic, red pepper flakes, and 1/2 tsp. black pepper.

    Put the sugar and 2 Tbs. water in a 10-inch straight-sided sauté pan over medium heat and cook, swirling the pan occasionally, until the sugar dissolves. Let the melted sugar come to a boil and cook, swirling the pan occasionally at first and more frequently as the sugar browns, until it has caramelized to a deep amber color, 5 to 8 minutes.

    Remove the pan from the heat and, standing back to avoid spatters, slowly add the fish sauce mixture to the pan. Swirl the pan to combine, return to medium heat, and bring to a boil. Add the shallot mixture and continue to cook, stirring occasionally, until the shallots soften, 1 to 2 minutes.

    Add the chicken pieces to the pan in a single layer, reduce the heat to medium low or low, cover, and cook at a gentle simmer, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes. Serve sprinkled with the cilantro.

Jasmine rice and stir-fried cabbage or baby bok choy make great accompaniments.

Reviews

Rate or Review

Reviews

  • nandupuy | 07/11/2009

    Excellent dish - easy to make on a weeknight and all my guests love it each time I prepare it!

  • Bella | 07/07/2008

    Sweet and very delicious! Not too long to make - I'll do this one again.

  • Roadrider18 | 04/30/2008

    I must agree, the smell from adding the fish sauce to the caramelized sugar was extremely unpleasant. Further, the family teens did not like the taste imparted upon the chicken from the fish sauce concoction.

  • User avater
    Amy | 03/22/2008

    I have to admit that I liked the flavor of the finished dish. But I could not get past the smell of the fish sauce when it hit the hot caramel, so I doubt I'll ever make it again.p.s. That photo doesn't look like cilantro. Does it?

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks