Vietnamese Caramel Chicken Recipe

  • 1 lb chicken thighs with skin deboned
  • 2 tablespoons oil
  • 3 cloves garlic minced
  • 1/2 jalapeno sliced
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • Black pepper
Caramel Sauce:
  • 1 tablespoon fish sauce
  • 3 tablespoons water
  • 1/2 tablespoon sugar
  • 3 teaspoons rice vinegar or Apple cider vinegar
  1. Marinate the chicken with the Marinade ingredients for 10 minutes. Mix all the ingredients in the Caramel Sauce in a bowl, set aside.
  2. Heat up a skillet (cast-iron preferred) on medium to high heat. Add 1 tablespoon oil. Pan-fry the chicken (skin side up) until the bottom turns slightly crispy and brown. Repeat the same for the skin, until the skin becomes slightly charred. Transfer the chicken out.
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