Vietnam Caramel Chicken
Author: Marthinus Strydom
Category: Chicken
This meal is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken, fried in a wok with wonderful flavors. Serve with sticky rice and you will not stop eating.
Method
- Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside.
- Heat oil over high heat in a skillet. Stir in chicken.
- Pour 1/3 of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes.
- Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.
- Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.
- Garnish with cilantro and serve with rice.
¾
cup
(36 Teaspoons)
brown sugar
⅓
cup
(15.84 Teaspoons)
cold water
⅓
cup
(15.84 Teaspoons)
fish sauce
⅓
cup
(15.84 Teaspoons)
rice vinegar
1 tbsp
(3 Teaspoons)
soy sauce
4 cloves garlic, crushed
1 tbsp
(3 Teaspoons)
fresh grated ginger
1 tsp vegetable oil
8 boneless, skinless chicken thighs, sliced in small pieces
1 cup
(48 Teaspoons)
roasted peanuts
2 fresh jalapeno peppers, seeded and sliced
1 bunch green onions, chopped
fresh cilantro sprigs, for garnish