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Ready in just 20 minutes, this Caramel Chicken is crispy on the outside, tender on the inside, and enveloped in a sticky, sweet-savory caramel sauce. It’s restaurant-quality yet incredibly easy to prepare at home—ideal for any weeknight! Pair it with steamed rice for the ultimate comfort meal.
Vietnamese Caramel Chicken
I’ve always had a fondness for Vietnamese cuisine—it’s fresh, flavorful, and absolutely delightful. Over the years, I’ve developed a love for dishes such as Vietnamese Spring Rolls, Banh Mi, and Garlic Noodles. Among these, Vietnamese Caramel Chicken stands out as one of my favorite recipes. It’s sticky, savory, and has a hint of heat from jalapeños, achieving a perfect balance of flavors. Best of all, it’s ready in just 20 minutes, making it a lifesaver on busy nights.
If you’re in the mood for something quick, flavorful, and a bit different, this Caramelized Chicken is the answer. Serve it alongside steamed rice, and you’ve got a meal that’s as easy to make as it is delicious. Trust me, this recipe is a keeper—give it a try and let me know how it turns out! Don’t forget to check out my tips and tricks below for perfecting this dish every time.
Add This Recipe To Dinner Tonight
My easy Caramel Chicken recipe is so straightforward, you’ll wonder why you haven’t made it sooner. Add it to your dinner plans tonight—it’s a dish you’ll want to recreate time and again!
- Dinner in a flash: Craving something amazing but short on time? This recipe is ready in just 20 minutes—perfect for busy weeknights when you need a quick win.
- Flavor explosion: Imagine a sticky, glossy caramel sauce enveloping tender chicken, with a kick of heat from jalapeños and a savory punch from fish sauce. It’s sweet, salty, and spicy all at once—pure magic.
- Crispy, juicy perfection: The chicken skin crisps beautifully while the meat remains succulent and tender. Every bite is crispy on the outside, juicy on the inside, and coated in that irresistible sweet-savory caramel sauce—you’ll be hooked from the first taste.
Ingredients You’ll Need
- Chicken thighs – I used boneless chicken thighs (with skin on), but you can opt for boneless, skinless thighs if you prefer.
- Sugar
- Fish sauce – If you don’t have fish sauce, you can substitute it with oyster sauce. The flavor will differ slightly since oyster sauce is thicker and sweeter, but it will still be delicious! I highly recommend getting a bottle of fish sauce (or oyster sauce). Check out the shopping guide below for the best options.
- Black pepper
- Water
- Rice vinegar – Apple cider vinegar makes a great substitute.
- Oil – Use vegetable or canola oil.
- Garlic
- Jalapeño – Larger ones are usually milder, while smaller ones pack more heat. If you prefer less spice, simply remove the seeds and membranes before slicing.
For detailed information on each ingredient, refer to the recipe card below.
Shopping Guide: If you’re not fond of fish sauce due to its aroma, I understand! However, a high-quality option like Red Boat, Three Crabs Brand, or Magic Chef can make a significant difference. They are made with just anchovies and salt, providing rich umami flavor without the overpowering smell.
How To Make Caramel Chicken
Begin by tossing the chicken with all the marinade ingredients and allowing it to sit for about 10 minutes. Meanwhile, mix all the ingredients for the caramel sauce in a bowl and set it aside.
Heat a skillet over medium-high heat (a cast iron skillet works best if available). Add a tablespoon of oil, then place the chicken in, skin-side up. Allow it to cook until the bottom becomes slightly crispy and golden. Flip it over and cook until the skin is nicely charred. Once it looks good, remove the chicken and set it aside!
Add the remaining oil to the skillet, then toss in the garlic and let it sizzle until fragrant. Next, return the chicken to the skillet, then pour in the caramel sauce mixture. Allow all those flavors to meld together!
Reduce the heat to a simmer and let the sauce cook down until it thickens and turns a deep amber color. Be sure to flip the chicken a couple of times to coat it in that caramelized goodness!
Add the jalapeño and let it cook for about a minute. That’s it! Serve it hot with steamed rice and enjoy.
Secrets To The Best Caramelized Chicken
- Always use chicken thighs for this recipe—they’re juicier, more flavorful, and hold up better to the caramel sauce than breasts. If you’re unsure how to debone them, check out the guide on how to debone chicken thighs for an easy step-by-step.
- Double the caramel sauce if you love extra sauce like I do. It’s fantastic drizzled over rice or noodles.
- Monitor the caramel sauce as it reduces. You want it to achieve a rich amber color, but stir occasionally and lower the heat if it bubbles too much.
- Adjust the spice level to your preference. I enjoy adding extra jalapeño for heat, but you can remove the seeds for a milder flavor.
Frequently Asked Questions
Absolutely! You can marinate the chicken up to 24 hours in advance and store it in the fridge. The caramel sauce can also be prepared ahead and stored separately. Just cook everything fresh when you’re ready to serve.
Certainly! This recipe scales up easily, making it perfect for meal prep or feeding a crowd. Just use a larger skillet or cook in batches to avoid overcrowding.
Wear gloves or wash your hands thoroughly after handling jalapeños, and avoid touching your face. Use a spoon to remove the seeds and membranes for less heat.
Yes! Cook the chicken in the air fryer at 375°F (190°C) for about 12-15 minutes, flipping halfway through. Prepare the caramel sauce separately on the stovetop, then toss the cooked chicken in it.
Yes. Bake the chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway through. Meanwhile, prepare the caramel sauce on the stovetop, then toss the baked chicken in it before serving.
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day! Reheat gently on the stovetop or in the microwave.
This recipe contains approximately 447 calories per serving.
What To Serve With Caramel Chicken
For a simple and wholesome weeknight dinner, I recommend the following recipes:
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