Chicken Thighs With Vietnamese Caramel Sauce Recipes

VIETNAMESE CARAMEL CHICKEN

Steps:

• Dump the palm sugar in a small saucepan over medium-low heat and wait until the sugar sorta melts, which can take anywhere from 5 to 25 minutes. (If substituting light brown sugar for the palm sugar, you'll need to add a tablespoon or two cold water to the sugar before you place it over the heat and stir almost constantly as it melts.) Palm sugar is still a touch grainy even when it melts and that's okay. It may smoke ever so slightly, and that's okay. If the sugar appears to seize or scorch, though, lower the heat and go ahead and stir it.
• Meanwhile, measure your fish sauce and have it at the ready.
• When the sugar melts, turn off the heat under the sugar and slowly and carefully stir in the fish sauce, taking care as it may bubble and spatter. If the sugar seizes into clumps, simply return the pan to low heat and stir until everything melts once again. Let cool. The caramel sauce will thicken as it cools. Store in an airtight container for up to 1 month.
• Cut the chicken thighs into bite-size pieces.
• In a 10-inch claypot or sauté pan over medium heat, heat the oil. Add the ginger and shallots and sauté until softened, about 2 minutes. Increase the heat to medium-high and add the chiles, chicken, and 1/4 cup caramel sauce. Bring to a boil, then turn the heat down and simmer, uncovered, stirring or turning the chicken occasionally, until the chicken is cooked through and the sauce is bubbling, a shade darker, and thicker and stickier, 10 to 20 minutes. Garnish with cilantro and gobs of black pepper. Serve immediately with steamed rice.

VIETNAMESE CARAMEL CHICKEN

Steps:

• Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
• Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
• Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
• Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.

VIETNAMESE CARAMEL CHICKEN

Steps:

• Heat brown sugar and water in a large skillet over medium-high heat. Whisk constantly until mixture starts to thicken slightly and bubble, 1-2 minutes.
• Stir in coconut milk, fish sauce, rice vinegar, garlic and jalapeño.
• Add in chicken skin side down and simmer for 25 minutes over medium heat. (If the sauce is getting too brown turn down the heat)
• Flip chicken and cook for an additional 15-20 minutes.
• Turn chicken once more so it is skin side down. Cook for a 1-2 more minutes to brown the skin and remove from the heat.
• Serve immediately with green onions for garnish if desired.

VIETNAMESE COCONUT CARAMEL CHICKEN

Steps:

• Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.
• Stir, then put the chicken in SKIN SIDE DOWN.
• Adjust the heat so it is simmering energetically. Not rapidly, not a slow simmer (I use medium high heat on a weak stove, medium on a strong stove).
• After 25 minutes, turn the chicken.
• After another 25 minutes, the fat should separate from the sauce and turn a pale brown (see video).
• Turn chicken so the skin side is down. Move it around so the sauce doesn't catch on the bottom of the skillet and to brown the skin.
• Once sauce and skin is brown, remove from heat.
• Place chicken on serving plates, spoon over some sauce (don't need much, chicken is infused with flavour + sauce is strong).
• Garnish with shallots and chilli, if using. Serve with rice.

CHICKEN THIGHS WITH VIETNAMESE CARAMEL SAUCE

Steps:

• 1. Place butter in a large skillet. Let it melt over med/high heat. Once the butter is melted add the garlic and cook 1 minute. Add the chicken thighs and cook turning regularly until they are almost done about 15 minutes.
• 2. Mix the chicken stock, roasted chile paste and Vietnamese caramel sauce together. Pour over the chicken and cook another 10 minutes turning often.

VIETNAMESE CARAMEL CHICKEN

Steps:

• In a large skillet, over medium-high heat, bring sugar and 1/4 cup of water to a boil, until mixture begins to turn golden, about 5 minutes. Reduce heat to medium-low and continue to cook until sugar turns the color of molasses, about 5 minutes longer.
• Slowly pour in 3/4 cup of hot water. Be careful as the mixture will bubble and steam. When the bubbling subsides return heat to medium-high and stir to dissolve caramel. Add fish sauce, onion flakes, pepper, garlic and ginger and stir to combine.
• Add chicken and when mixture starts to boil reduce heat to medium-low, cover, and continue to simmer until chicken is cooked, 30 to 35 minutes, flipping chicken after 15 minutes. Pour excess sauce over chicken if desired and serve immediately with sliced green onions to add some color! Enjoy!

VIETNAMESE-STYLE CARAMEL CHICKEN WITH BROCCOLI

Steps:

• combine baking soda and 1 1/4 cups cold water in large bowl. Add chicken and toss to coat. Let stand at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
• Meanwhile, combine sugar and 3 tablespoons water in small saucepan. Bring to boil over medium-high heat and cook, without stirring, until mixture begins to turn golden, 4 to 6 minutes. Reduce heat to medium-low and continue to cook, gently swirling saucepan, until sugar turns color of molasses and registers between 390 and 400 degrees, 4 to 6 minutes longer. (Caramel will produce some smoke during the last 1 to 2 minutes of cooking.) Immediately remove saucepan from heat and carefully pour in 3/4 cup hot water (mixture will bubble and steam vigorously). When bubbling has subsided, return saucepan to medium heat and stir to dissolve caramel.
• Transfer caramel to 12-inch skillet and stir in fish sauce and ginger. Add chicken and bring to simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until chicken is forktender and registers 205 degrees, 30 -40 minutes, flipping chicken halfway through simmering. Transfer chicken to serving dish and cover to keep warm.
• Bring 1 inch water to boil in Dutch oven. Lower insert or steamer basket with broccoli into pot so it rests above water; cover and simmer until broccoli is just tender, 4.5 to 5 minutes. Transfer broccoli to serving dish with chicken.
• While broccoli cooks, bring sauce to boil over medium-high heat and cook until reduced to 1 1/4 cups, 3 to 5 minutes. Whisk cornstarch and 1 tablespoon water together in small bowl, then whisk into sauce; simmer until slightly thickened, about 1 minute. Stir in pepper. Pour 1/4 cup sauce over chicken and broccoli. Sprinkle with cilantro and serve, passing remaining sauce separately.

VIETNAMESE CARAMEL CHICKEN

Steps:

• Heat 2 tablespoons oil in a large dutch oven over medium-high heat.
• Pat the chicken dry with paper towels and season with the salt and pepper.
• Working in two batches, sear the chicken in the hot oil. Let it cook for 3-5 minutes per side, or until golden brown. Transfer to a plate.
• Pour off excess fat so there are about 2 tablespoons of fat left in the pot.
• Add the garlic, shallots, jalapeños, and ginger to the pot and let cook until slightly softened and fragrant.
• Add 1 cup of the chicken stock to the pot and scrape the bottom with a spatula or wooden spoon to release the browned bits. Add the sugar and stir to dissolve. Let the mixture cook until it reaches a deep amber color and is slightly thickened.
• Add the remaining stock, vinegar and soy sauce and return the chicken to the pot.
• Bring the mixture to a boil, reduce heat, and let simmer for 20-35 minutes. The chicken should be cooked through or register 165 degrees F on a digital thermometer.
• Transfer the chicken to a plate and bring the sauce to a boil. In a small bowl, whisk together the cornstarch with 3 tablespoons of water. Whisk the cornstarch mixture into the sauce and turn the heat down so the sauce is at a simmer. Let cook for 3 minutes or until slightly thickened so it will coat the back of a spoon. Return the chicken to the pot and turn it to coat with the sauce.
• Serve over white rice and garnish with the scallions and sesame seeds.

VIETNAMESE-STYLE CARAMELIZED CHICKEN

Steps:

• Heat the vegetable oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Season the chicken thighs with salt and pepper and add to the skillet; cook until browned, about 4 minutes per side. Remove to a plate.
• Remove and discard 3 tablespoons rendered fat from the skillet; reduce the heat to medium. Add the garlic, shallot and ginger and cook until softened, 2 to 3 minutes. Add the coconut water, fish sauce and brown sugar and stir until the sugar is melted. Bring to a simmer and cook until the sauce thickens (the bubbles will begin to slow as it thickens), 4 to 5 minutes.
• Return the chicken and any collected juices to the skillet and stir to coat the chicken. Cook, reducing the heat if the sauce starts thickening too much, until the chicken is cooked through, 5 to 6 minutes. Remove from the heat and stir in the jalapeños. Serve the chicken over the rice and top with cilantro leaves.