1. Prepare the Chicken

Begin by preparing the chicken. Pat the chicken thighs dry with paper towels to ensure a good sear. Season the chicken on both sides with a pinch of salt and pepper. You can choose to use bone-in, skinless chicken thighs for a juicier result, or boneless chicken thighs or breasts for a leaner option. Set the chicken aside while you prepare the sauce.

2. Make the Caramel Sauce

In a large, deep skillet or Dutch oven, heat the vegetable oil over medium heat. Once the oil is hot, add the sugar to the pan. Stir occasionally as the sugar melts and begins to caramelize. It should take about 5 minutes for the sugar to turn a deep amber color. Be careful not to let the sugar burn, as it can quickly turn bitter.

Once the sugar is fully melted and caramelized, add the chopped onion to the pan. The sugar will bubble up when it comes into contact with the onion, so be cautious. Stir the onion for 2-3 minutes until it becomes soft and slightly golden.

3. Add the Ginger, Garlic, and Spices

Add the minced garlic and grated ginger to the caramelized sugar and onion mixture. Stir everything together to combine. The ginger and garlic will infuse the caramel sauce with their aromatic flavors, adding depth and warmth to the dish. Continue to cook for another minute, letting the mixture become fragrant.

At this point, you can add the optional chili flakes if you’d like to give the dish a bit of heat. Adjust the level of spiciness to suit your preference.

4. Deglaze with Liquid Ingredients

Pour in the fish sauce, soy sauce, rice vinegar, and water (or chicken broth) into the pan. Stir everything together to combine, ensuring the caramel sauce mixes with the liquids. The sauce will start to thicken as it simmers. Allow the sauce to cook for another 5 minutes to bring all the flavors together.

Fish sauce provides a savory umami flavor, while soy sauce adds saltiness, and rice vinegar balances out the sweetness of the caramel with a touch of acidity. The combination creates a harmonious sauce that complements the chicken beautifully.

5. Cook the Chicken in the Sauce

Add the chicken pieces to the pan, ensuring they are submerged in the sauce. Spoon some of the sauce over the chicken to coat it well. Cover the pan with a lid, reduce the heat to low, and simmer the chicken for about 30-40 minutes, or until the chicken is cooked through and tender. If you’re using bone-in chicken thighs, it may take slightly longer to cook, so make sure the internal temperature reaches 165°F (74°C).

Every 10 minutes or so, turn the chicken pieces and spoon more sauce over them to ensure they stay moist and are well-coated in the caramel glaze. The chicken will absorb the flavors of the sauce as it simmers.

6. Finish the Sauce

Once the chicken is cooked, remove it from the pan and set it aside on a plate. Increase the heat to medium-high and let the sauce simmer uncovered for an additional 5-10 minutes to thicken slightly. This step will concentrate the flavors and make the sauce richer and more flavorful.

Taste the sauce and adjust the seasoning with more fish sauce, soy sauce, or sugar as needed. If you prefer a slightly sweeter sauce, you can add a bit more sugar; if you want more saltiness, a splash more fish sauce or soy sauce will do the trick.

7. Serve the Chicken Caramel Ginger

Return the chicken to the pan, ensuring it is coated well with the thickened caramel sauce. Let the chicken reheat in the sauce for 5 more minutes. Once heated through, transfer the chicken to a serving platter. Spoon extra sauce over the top and garnish with freshly chopped spring onions and cilantro.

8. Serve with Rice or Noodles

Serve Vietnamese Caramel Ginger Chicken with a side of steamed jasmine rice or rice noodles. The fragrant rice or noodles will soak up the delicious caramel sauce, creating a perfectly balanced dish. You can also serve this dish with steamed vegetables or a light salad for added freshness.