Garlic and ginger caramel chicken thighs. Imagine crispy chicken coated in a succulent sticky sauce with Asian flavors. Beyond delicious.
You won't be able to resist this Vietnamese-style caramel chicken. It's glazed with an sauce of Asian-style flavors that you can't resist. The recipe is both easy and magical.
This is a chicken version of my Caramel Shrimp, with a few changes. This recipe uses brown instead of white sugar, and, because you are cooking chicken pieces instead of shrimp, the process takes a bit longer so that the chicken is fully cooked through. The sauce is so dark, sweet, and rich.
Either way, this recipe doesn't require hunting down hard to find ingredients.
The best parts of the chicken for this recipe are bone-on, skin-on chicken thighs. They are juicy and flavorful, and hold up well to stove top cooking.
This chicken is the perfect combination of sweet and savory. We had this with sticky white rice and a salad. The rice is perfect for sopping up all of the sticky caramel sauce.
This chicken is pretty luxurious. The brown sugar in the sauce is perfectly balanced with the vinegar and soy sauce. The sauce is so good, I could imagine doubling it.
Ingredients you will need to make garlic and ginger caramel chicken thighs:
Chicken thighs: Be sure they are bone-in and skin-on.
Garlic: You will need 8 peeled cloves.
Light brown sugar.
Rice vinegar: Be sure it is not pre-seasoned.
Fresh ginger, peeled and sliced.
Chicken broth.
Soy sauce.
Scallions for garnish.
How to make garlic and ginger caramel chicken thighs:
First, sear the chicken pieces on both sides in batches in a heavy Dutch oven. You want to make sure the chicken is crispy.
Next, make the sauce. Heat water, brown sugar, vinegar, chicken broth, and soy sauce in stages, and cook until everything comes together.
After that, add the chicken pieces back to the pot, along with some garlic, and cook until the chicken is cooked through. Remove the chicken from the pot and cook the sauce until it is thick and sticky.
Finally, add the chicken back to the pot and toss it with the thickened sauce. You won't want to waste a single drop of the amazing sauce.
I garnished these with some thinly sliced scallions. You could also sprinkle the final dish with sesame seeds if you like.
More Vietnamese-style recipes:
Vietnamese Beef Stew
Caramel Shrimp Banh Mi
Quick Beef Pho
Banh Mi Rolls
Vietnamese-style Meatballs with Rice Noodles
This is an updated post from July, 2015. I've included new photos, details, and a printable recipe card. Plus, we had a chance to enjoy this juicy and delicious chicken again.
This week the From Our Dinner Table Group is posting recipes with the theme, "Favorite Chicken Recipes."
Favorite Chicken Recipe
- Blackened Chickenfrom Art of Natural Living
- Chicken and Avocado Saladfrom That Recipe
- Chicken Macaroni Saladfrom Leftovers Then Breakfast
- Chicken Ramen Stir Fryfrom Hezzi-D's Books and Cooks
- Chicken Tortillasfrom The Freshman Cook
- Cream Cheese Chicken Enchiladasfrom The Spiffy Cookie
- Creamy Chicken Noodle Casserolefrom Cheese Curd In Paradise
- Creamy Chicken with sun Dried Tomatoesfrom Lemon Blossoms
- Easy Slow Cooker Italian Chickenfrom Blogghetti
- Hot Chicken and Pancake Tacosfrom A Kitchen Hoor's Adventures
- One Skillet Chicken and Broccoli Alfredo Pastafrom Family Around the Table
We shareRecipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow ourPinterest board, too!
Garlic and Ginger Caramel Chicken Thighs
Yield: 6 servings
Author: Karen's Kitchen Stories
Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M
Garlic and ginger caramel chicken thighs. Imagine crispy chicken coated in a succulent sticky sauce with Asian flavors. Beyond delicious.
Ingredients
- 2 1/2 pounds chicken thighs
- Kosher salt
- 2 tbsp vegetable oil
- 8 peeled garlic cloves
- 1/2 cup water
- 1/3 cup packed light brown sugar
- 1/4 cup rice vinegar
- 12 - 1/4 inch slices of peeled ginger
- 1 cup chicken broth
- 1/4 cup soy sauce
- 2 scallions, thinly sliced
Instructions
- Season the chicken pieces with Kosher salt on both sides.
- In a large heavy pot with a wide bottom, such as a Dutch oven, heat the oil over medium high heat.
- Cook the chicken in batches, about 8 minutes per side, until crispy. Transfer the pieces to a plate.
- Add the garlic to the pot and cook, stirring constantly, for about 2 minutes. Transfer the garlic to the plate with the chicken.
- Turn off the heat, and pour off the fat from the pan.
- Return the pan to the stove and turn the heat up to medium high. Add the water, and scrap up all of the brown bits. Add the brown sugar, and cook for about 5 minutes, until thickened.
- Add the vinegar, and stir until the crystalized sugar redissolves.
- Add the ginger, chicken broth, and soy sauce. Add the chicken, skin side up, along with the garlic. Bring the mixture to a boil. Reduce the heat and simmer for about 25 minutes, until the chicken is fully cooked. Transfer the chicken to a plate.
- Bring the sauce to a boil and cook until thick, about 8 to 10 minutes. Add the chicken back into the Dutch oven and coat with the sauce. Sprinkle with the green onions.
Nutrition Facts
Calories
501.78
Fat (grams)
30.83
Sat. Fat (grams)
8.19
Carbs (grams)
12.78
Fiber (grams)
0.34
Net carbs
12.44
Sugar (grams)
10.16
Protein (grams)
45.88
Sodium (milligrams)
1124.32
Cholesterol (grams)
242.75
https://www.karenskitchenstories.com/2015/07/garlic-and-ginger-caramel-chicken-thighs.html
Karen's Kitchen Stories
chicken
Main dish
Vietnamese
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Adapted from Bon Appetit, Fall, 2013.
