Caramel Ginger Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup packed dark brown sugar
02 -
1/3 cup finely shredded ginger (approximately a 5 cm piece)
03 -
1 bird's eye chilli, finely chopped and deseeded (optional)
04 -
1 kg boneless chicken thighs, cut into large chunks around 5 cm each
05 -
3 tablespoons of cooking oil
06 -
3 tablespoons fish sauce
07 -
2 eschalots, thinly sliced or 1/2 a small red onion as a substitute
08 -
1/2 cup hot water
→ Garnishes & Serving
09 -
Thin slices of red chilli (optional)
10 -
Coriander leaves or chopped green onions (for a fresh garnish)
11 -
Jasmine rice, plain white rice, or your preferred type of rice
# Instructions:
01 -
Mix the chicken with fish sauce and chopped chilli. Let it sit while preparing other ingredients. Marinating overnight is optional and not required.
02 -
Use a large pan (30 cm works great) with a non-stick surface. If a smaller pan is used, plan to remove the chicken at the end to speed up the caramelization step.
03 -
Pour the sugar and oil into a cold pan, then turn on medium-high heat. Allow the sugar to melt completely. Once melted, take the pan off the heat and place the chicken into it carefully. Toss in the ginger and shallots. Don’t worry if the caramel hardens—it’ll soften when cooking resumes.
04 -
Put the pan back on the heat and mix until the chicken pieces turn white on all sides. Avoid searing or fully cooking the chicken right now.
05 -
Add the hot water and stir well. Bring the mixture to a strong simmer, cooking for 10 to 12 minutes on medium-high or high heat. Stir occasionally and more often when the liquid thickens, ensuring even coating as it turns into a glaze. If your pan is smaller or stove isn't as powerful, allow more time.
06 -
Pair the glazed chicken with plain rice (like jasmine rice) and add toppings of coriander, chilli, or green onions if you’d like. Great side options are smashed cucumbers or a fresh Asian-style slaw.
# Notes:
01 -
A larger pan helps the sauce cook faster and caramelize better.
02 -
Keep stirring often near the end to glaze the chicken evenly.