Vietnamese · Dinner
Caramelized Chicken With Fish Sauce
Chicken thighs braise in a savory-sweet caramel and fish sauce reduction until glazed dark amber, sharpened with garlic, shallot, fresh chili and black pepper. The sauce turns sticky and glossy, clinging to each piece. Served over jasmine rice with scallion and cilantro.
$4
10 minsPrep
22 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
512Calories
41.3gProtein
16.8gFat
42.1gCarbs
26.9gSugar
1.6gFiber
1780mgSodium
204mgChol
4.6gSat Fat
690mgPotassium
48mgCalcium
2.7mgIron
0.6mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Cut the chicken into 1.5-inch pieces. Mince the garlic, slice the shallot and chili, and slice the scallion. Set each aside.
2
Melt
Heat the sugar in a dry skillet over medium heat for 2 to 3 minutes, swirling occasionally, until it turns deep amber and just begins to smoke.
3
Deglaze and cook
Pour in the fish sauce and water, standing back as it bubbles, and stir until smooth, about 1 minute. Add the oil, then sauté the garlic and shallot over medium-high heat for 45 seconds until softened.
4
Braise
Add the chicken to the skillet over medium-low heat, stir to coat, and simmer uncovered for 15 to 18 minutes, stirring every few minutes, until cooked through and glazed. Add the black pepper and chili, cook 1 more minute until the sauce is sticky and glossy.
5
Plate
Spoon the chicken and sauce over the jasmine rice and scatter the scallion and cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken-thigh, cut into 1.5-inch pieces
- 4 tbsp4 tbsp sugar-white
- 4 tbsp4 tbsp fish-sauce
- 4 cloves4 cloves garlic
- 22 shallot
- 11 chili-fresh
- 2 tsp2 tsp vegetable-oil
- 4 tbsp4 tbsp water
- 22 scallion, for garnish
- 2 tbsp2 tbsp cilantro, for garnish
- 220g220g cooked jasmine-rice-cooked, to serve
