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Claypot Caramel Chicken Recipe | Easy Vietnamese Chicken | Delicious
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RECIPE
INGREDIENTS
Caramel Sauce:
100 grams palm sugar
5 tablespoons fish sauce, preferably vietnamese
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2 tablespoons vegetable oil
1 knob ginger, about 1-inch, peeled, julienned
50 grams onions, (about ½ medium onion), sliced in rounds
2 red chillies, fresh, sliced lengthwise in half
350 grams chicken thighs, boneless, cut into skinless 1-inch pieces
1 tablespoon coriander leaves, chopped
COOKING METHOD
- Place a medium saucepan over low heat and add palm sugar. Once it begins to melt, stir till it starts caramelizing and darkens in color- being careful not to let it burn. Add fish sauce and stir vigorously to combine, about 1 minute. Remove from heat and set caramel sauce aside.
- Heat a claypot on medium and pour in oil. Once hot, add ginger and onions; stir till softened and translucent. Toss in red chillies and cook for about 1 minute.
- Slide chicken into the claypot; stir to coat. Sauté till the color of the chicken turns white, with just some remaining touches of pink. Pour in ½ cup of reserved caramel sauce. Stir to combine and cover claypot with a lid; cook for 1 minute. Reduce heat to low. Remove lid and let the chicken cook, bubbling, till the caramel sauce thickens and coats the chicken, and the chicken is cooked through. Garnish with fresh coriander leaves and remove from heat.
- Serve immediately with steamed rice.
- Place a medium saucepan over low heat and add palm sugar. Once it begins to melt, stir till it starts caramelizing and darkens in color- being careful not to let it burn. Add fish sauce and stir vigorously to combine, about 1 minute. Remove from heat and set caramel sauce aside.
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