OK, so I am a father of three, and I am the cook of the family. Just a little more information you need to know about me, if you are not already aware. When it comes to dinner time, it becomes a challenge, and one that I am always ready for, due to time constraints, and well, three hungry kids. Not everything I make is always agreed upon with all of the kids, but there are a few that my kids get really excited about. There is always pizza creations, pasta dishes, one of their favorite salads that has croutons, mozzarella cheese, romaine, and grilled chicken, and well, there is this Vietnamese caramelized chicken that they really, really love.
The great thing about this Vietnamese caramelized chicken is that you can serve it with so many things. One of our favorites is using it for lettuce wraps, or simply served over some jasmine rice. I normally use two pounds of chicken, and well, the kids devour it.
Let’s get started.
Ingredients:
- 2 lbs boneless and skinless chicken breasts, cut into bite sized pieces
- 1 cup light brown sugar
- 6 tbsp fish sauce (I like Red Boat)
- 6 cloves garlic, minced
- 1 large shallot, minced
- 3 tbsp fresh ginger, peeled, minced
- 1/2 tsp cracked black pepper
- 3 tbsp cooking oil
- Cooked jasmine rice, optional
Start by marinating your chicken with two tablespoons of the fish sauce, cracked black pepper, and 1/4 cup of the light brown sugar. Marinate overnight if you can, otherwise, a couple of hours.
Next add the garlic, ginger, shallots, and remaining brown sugar and fish sauce to a small mixing bowl, and give a nice mix. Cover and place in the refrigerator until you are ready to cook the chicken.
Heat a large non-stick skillet on medium-high heat. Add in the oil, then place the chicken, getting all in one layer, and cook for about 7 minutes, leaving it undisturbed. During this time, add half of the garlic and ginger mixture, layering it on top of the chicken.
After seven minutes, gently clip to caramelize the other side, layering the remaining garlic and ginger mix on top. Cook for about six minutes, then stir, cooking until all of the chicken is caramelized.
Plate and serve.
The result is an awesome, and well seasoned chicken that is loaded with that great garlic and ginger flavor. You can make this with boneless chicken thighs if you want. I’ve also make it with pork shoulder, and the result is the same, great caramelized, sweet, and spicy chicken.
Vietnamese Caramelized Chicken
Ingredients
- 2 lbs boneless and skinless chicken breasts cut into bite sized pieces
- 1 cup light brown sugar
- 6 tbsp fish sauce I like Red Boat
- 6 cloves garlic minced
- 1 large shallot minced
- 3 tbsp fresh ginger peeled, minced
- 1/2 tsp cracked black pepper
- 3 tbsp cooking oil
- Cooked jasmine rice optional
Instructions
- Start by marinating your chicken with two tablespoons of the fish sauce, cracked black pepper, and 1/4 cup of the light brown sugar. Marinate overnight if you can, otherwise, a couple of hours.
- Next add the garlic, ginger, shallots, and remaining brown sugar and fish sauce to a small mixing bowl, and give a nice mix. Cover and place in the refrigerator until you are ready to cook the chicken.
- Heat a large non-stick skillet on medium-high heat. Add in the oil, then place the chicken, getting all in one layer, and cook for about 7 minutes, leaving it undisturbed. During this time, add half of the garlic and ginger mixture, layering it on top of the chicken.
- After seven minutes, gently clip to caramelize the other side, layering the remaining garlic and ginger mix on top. Cook for about six minutes, then stir, cooking until all of the chicken is caramelized.
- Plate and serve.
- The result is an awesome, and well seasoned chicken that is loaded with that great garlic and ginger flavor. You can make this with boneless chicken thighs if you want. I’ve also make it with pork shoulder, and the result is the same, great caramelized, sweet, and spicy chicken.