Vietnamese Style Caramel Chicken with Pickled Veg

• 2 lbs chicken thighs, bone-in, skin-on
• 1/4 cup granulated sugar
• 1/4 cup fish sauce
• 3 garlic cloves, minced
• 1-inch piece ginger, minced
• 2 tbsp vegetable oil
• 1 medium carrot, thinly sliced
• 1 medium daikon radish, thinly sliced
• 1/2 cup white vinegar
• 1/4 cup water
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp crushed red pepper flakes

Steps

1. 1 Heat oil in a large skillet over medium heat. Add chicken skin-side down and cook until golden, about 5 minutes. Flip and cook another 3 minutes.
2. 2 Remove chicken and set aside. In the same skillet, add sugar and cook until melted and amber-colored.
3. 3 Whisk in fish sauce, garlic, and ginger. Return chicken to skillet, coating with sauce. Simmer until chicken is cooked through, about 15 minutes.
4. 4 For the pickled veg, combine carrot, daikon, vinegar, water, sugar, salt, and pepper flakes in a bowl. Let sit while chicken cooks.
5. 5 Serve chicken with pickled vegetables on top or alongside.

Equipment

• Large skillet
• Mixing bowl

Variations

• Add sliced bell peppers or onions to the pickled vegetables for extra texture.
• Substitute chicken thighs with chicken breasts for a leaner option.

Substitutions

• Use coconut aminos for a gluten-free alternative to fish sauce.
• Rice vinegar can replace white vinegar for a more traditional taste.

Pairings

• Jasmine rice
• Fresh spring rolls

Nutrition

Tips

• For a milder flavor, reduce or omit the red pepper flakes.
• Caramel sauce can splatter; be cautious when whisking in liquids.

Storage

Store chicken and pickled vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven at 350°F.

Freezing: Chicken freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently. Pickled vegetables do not freeze well.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a fresh cucumber salad for added crunch.

FAQ