Caramelized Chicken
This is the ultimate sweet and salty Vietnamese dish. The chicken is marinated in fish sauce, thick soy sauce, sugar, ginger, and shallots; then braised for and hour in coconut water. You can use either a whole chicken or just bone in thighs. The secret to cutting bone in chicken without getting bone fragments in your dish is to chop it with a clever when it is still half frozen. Each of the chicken thighs I used were cut into 4 pieces.
Ingredients
- 3 lbs bone in chicken thighs cut into 3-4 pieces
- 2 inch ginger julienned
- 2 large shallots diced
- 1 tsp thick soy sauce
- 1 tbsp chicken stock powder
- 2 1/2 tbsp sugar
- 1 tsp cracked black pepper
- 2 tbsp vegetable oil
- 1/4 cup fish sauce
- 16 oz coconut water
Garnish
- chopped cilantro
- chopped green onion
Instructions
- Mix together the ginger, shallots, thick soy sauce, fish sauce, cracked black pepper, sugar, and chicken stock powder.
- Marinate the chicken thighs in the marinade for 4 hours, preferably overnight.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken in a single layer. Cook for 5-6 minutes.
- Pour in the coconut water and remaining marinade juices. Simmer uncovered on medium low for 60 minutes.
- The last minute of cooking, add in cilantro and green onion.
- Serve with steamed rice.
