This caramel chicken strikes a beautiful harmony of flavors — the sweetness of brown sugar, the umami of fish sauce and soy, a touch of heat from chiles, and brightness from fresh aromatics. The caramelization gives it a glossy, appetizing look and great texture. It’s also relatively fast to make and pairs wonderfully with plain rice or steamed greens to let the sauce shine.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dark brown sugar
Cold water
Fish sauce
Rice wine vinegar
Garlic, crushed
Soy sauce
Fresh ginger, grated
Vegetable oil
Boneless, skinless chicken thighs, cut into pieces
Roasted peanuts
Green onions, chopped
Jalapeño peppers (or other chiles), sliced
Fresh cilantro, for garnish
Directions
In a bowl, whisk together brown sugar, cold water, fish sauce, rice wine vinegar, garlic, soy sauce, and grated ginger until the sugar is dissolved.
Heat vegetable oil in a skillet over high heat. Add the chicken pieces (in a single layer if possible).
Pour about one‑third of the caramel sauce mixture over the chicken. Cook, stirring, until that initial portion reduces to a syrupy consistency — about 6 to 7 minutes.
Add the remaining sauce mixture and continue cooking until the chicken is fully cooked through and tender, about another 5 minutes.
Stir in roasted peanuts, green onions, and sliced jalapeños. Cook just until everything is warmed through, about 2 to 3 minutes.
Remove from heat and garnish with fresh cilantro. Serve immediately over hot rice or steamed vegetables.
Less heat: Reduce or omit the jalapeños if you prefer a milder version.
More veggies: Add bell pepper, snap peas, or sliced onions toward the end to bulk it up.
Nut alternatives: Substitute peanuts with cashews or omit them (for nut-free diets).
Chicken cut swap: You can use chicken breasts instead of thighs, but thighs give more juiciness and better caramelization.
Gluten-free option: Use tamari instead of soy sauce.
Extra citrus: Add a squeeze of lime juice just before serving to brighten the flavors.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently on the stovetop over medium heat, adding a splash of water or broth if the sauce has thickened too much.
Freezing: This dish isn’t ideal for freezing, as the sauce texture may degrade. If you do freeze it, thaw in the fridge overnight and reheat gently.
FAQs
What if I don’t have fish sauce?
You can substitute with a mixture of soy sauce plus a little extra umami — perhaps a dash of Worcestershire or anchovy paste — though the flavor won’t be quite the same.
Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook; chicken breast is leaner and dries out more easily. Adjust your cooking time accordingly.
How do I prevent the caramel from burning?
Use moderate heat and watch closely. Once the sugar starts to darken, don’t walk away. Stir gently to avoid sticking. If it starts to smoke or burn, reduce heat immediately.
Can I prepare parts ahead of time?
You can mix the sauce ahead, chop garlic, ginger, onions, jalapeños, and have the chicken ready. But cook just before serving for best texture and flavor.
Is it too sweet?
If you find it overly sweet, reduce the initial brown sugar slightly or increase the acidity (more vinegar or a splash of lime) to balance it.
Can I skip the nuts?
Yes — omit them if you have a nut allergy or prefer a cleaner sauce. The dish still works nicely without them.
What kind of rice pairs best?
Plain steamed jasmine rice, basmati, or even sticky rice work well — their mild flavor lets the caramel chicken shine.
How spicy is this?
That depends on how many jalapeños or chiles you use. You can adjust the heat to your liking — mild to medium.
Can I make this vegetarian?
You could try substituting tofu (fried or extra firm) and using a suitable sauce without fish sauce, but you’ll lose the chicken’s texture and some flavor depth.
What’s the best pan to use?
A heavy skillet (cast iron or stainless steel) works best to get good heat and help with caramelization. A nonstick pan may inhibit that deep browning.
Conclusion
Chef John’s Caramel Chicken is a standout dish—sweet, tangy, savory, and delightfully sticky—all in one skillet. It’s dramatic enough for guests yet approachable enough for a weeknight meal. Whether you stick close to the original or adapt it to your spice level or ingredients on hand, this recipe is a delicious example of cooking with bold contrasts. Give it a try and enjoy the deep, glossy flavor in every bite.
Chef John’s Caramel Chicken is a Vietnamese-inspired dish featuring tender chicken simmered in a sweet, savory, and slightly spicy caramel sauce. Balanced with fish sauce, soy, ginger, and vinegar, it’s bold, glossy, and perfect served over rice.
Author:Catherine
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Vietnamese-Inspired
Diet:Halal
Ingredients
1/2 cup dark brown sugar
1/3 cup cold water
1/4 cup fish sauce
2 tbsp rice wine vinegar
3 cloves garlic, crushed
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp fresh ginger, grated
2 tbsp vegetable oil
2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup roasted peanuts
4 green onions, chopped
2 jalapeño peppers (or other chiles), sliced
Fresh cilantro, for garnish
Instructions
In a bowl, whisk together brown sugar, cold water, fish sauce, rice wine vinegar, garlic, soy sauce, and grated ginger until sugar dissolves.
Heat vegetable oil in a large skillet over high heat. Add chicken pieces in a single layer.
Pour one-third of the caramel sauce mixture over chicken. Cook, stirring, until reduced to a syrupy glaze, about 6–7 minutes.
Add the remaining sauce mixture and continue cooking until chicken is cooked through and tender, about 5 minutes.
Stir in roasted peanuts, green onions, and sliced jalapeños. Cook for 2–3 minutes until warmed through.
Remove from heat, garnish with cilantro, and serve hot over steamed rice or vegetables.
Notes
For less heat, reduce or omit jalapeños.Add vegetables like bell peppers, snap peas, or onions for extra bulk.Substitute cashews for peanuts or omit nuts for nut-free diets.Chicken breasts can be used but may dry out—adjust cooking time.Squeeze lime juice at the end for added brightness.
