The Vietnamese Caramel Chicken has a wonderfully complex savory-sweet flavors from the bittersweet caramel mixed with fish sauce, ginger and spring onion. It is a simple dish to make and delicious too. It was a hit with my boys! Happy boys, happy mummy!


  • 4 pieces chicken thigh, chop in small pieces
  • 1/3 cup water
  • 1/4 cup granulated white sugar or brown sugar
  • 1/4 cup vegetable oil
  • 1 medium shallot, thinly sliced
  • 1 1/2 inch fresh ginger, unpeeled and cut into matchsticks
  • 3 cloves garlic, bruised
  • 3 tablespoon fish sauce
  • 1 tablespoon dark soy sauce
  • 1 chicken bouillon cube
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon dried red Chilli flakes
  • 2 stalks spring onion, thinly sliced


  1. In a pan, add white sugar and let it cook until the sugar starts to melt at the edges and turn golden brown.
  2. Reduce the heat to medium low and continue cooking, stirring constantly, until the bubbling caramel darkens to a reddish brown. Turn off the heat and very slowly pour the water into the pan. The caramel may harden and if it does, set the pan over medium-high heat and stir until it dissolves. Stir the liquid to blend in the caramel and pour it into a measuring cups. Set aside.

4. In a separate pan, heat oil on medium heat. Sauté shallot, ginger and garlic until fragrant. Then set aside in a bowl.

5. Using the same pan, add the chicken pieces and cook until they lose their raw color on the outside, about 10 to 12 minutes. Keep flipping every few minutes.

6. Then add the fish sauce, salt, pepper, chili flakes, soy sauce and the caramel made earlier. Reduce the heat to medium and cook at a vigorous simmer, turning the chicken every few minutes, until the chicken is cooked through, about 20 to 25 minutes.

7. Lastly, add the reserved ginger and spring onion and let it cook for another 2 to 3 minutes. Serve with hot steamed rice!

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok

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