Vietnamese Style Caramel Braised Chicken Recipes

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VIETNAMESE CARAMEL CHICKEN



Vietnamese Caramel Chicken image

Asian-style chicken with steamed rice.

Provided by Dan Wentzel

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 35m

Yield 6

Number Of Ingredients 11

2 tablespoons white sugar
2 tablespoons fish sauce
ground black pepper to taste
3 pounds chicken thighs
3 tablespoons water
1 tablespoon fish sauce
½ tablespoon white sugar
3 teaspoons rice vinegar
3 tablespoons vegetable oil, divided
5 cloves garlic, minced
2 jalapeno peppers, sliced

Steps:

  • Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
  • Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
  • Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
  • Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.

Nutrition Facts : Calories 463.8 calories, Carbohydrate 6.7 g, Cholesterol 141.4 mg, Fat 30.4 g, Fiber 0.2 g, Protein 38.7 g, SaturatedFat 7.7 g, Sodium 675.6 mg, Sugar 5.6 g

VIETNAMESE COCONUT CARAMEL CHICKEN



Vietnamese Coconut Caramel Chicken image

The chicken version of the wildly popular Vietnamese Caramel Pork! It's saucier and made with coconut milk so it has a gorgeous coconut fragrance. It's sweet with savoury undertones, looks thoroughly unimpressive while cooking but then magically transforms in the last 5 minutes. Recipe VIDEO below.

Provided by Nagi

Categories     Main

Time 1h

Number Of Ingredients 11

4 large / 5 small chicken thighs (, bone in skin on (Note 1))
1/2 cup / 80 g brown sugar (, loosely packed)
1 tbsp water
400 g / 14 oz coconut milk (, low fat (1 can) (Note 2))
1 1/2 tbsp fish sauce ((Note 3))
2 1/2 tbsp rice vinegar ((or cider vinegar))
2 garlic cloves (, minced)
1 eschallot / French onion (, finely sliced (Note 4))
1/4 tsp white pepper ((or black))
1 shallot (, finely sliced (green onion / scallion))
1 large red chilli (, finely sliced)

Steps:

  • Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.
  • Stir, then put the chicken in SKIN SIDE DOWN.
  • Adjust the heat so it is simmering energetically. Not rapidly, not a slow simmer (I use medium high heat on a weak stove, medium on a strong stove).
  • After 25 minutes, turn the chicken.
  • After another 25 minutes, the fat should separate from the sauce and turn a pale brown (see video).
  • Turn chicken so the skin side is down. Move it around so the sauce doesn't catch on the bottom of the skillet and to brown the skin.
  • Once sauce and skin is brown, remove from heat.
  • Place chicken on serving plates, spoon over some sauce (don't need much, chicken is infused with flavour + sauce is strong).
  • Garnish with shallots and chilli, if using. Serve with rice.

Nutrition Facts : ServingSize 336 g, Calories 555 kcal

VIETNAMESE-STYLE CARAMELIZED CHICKEN



Vietnamese-Style Caramelized Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
2 pounds skinless, boneless chicken thighs, quartered (about 6 to 8 thighs)
Kosher salt and freshly ground pepper
3 cloves garlic, minced
1 shallot, thinly sliced
1 1-inch piece ginger, peeled and cut into fine matchsticks
1 cup coconut water
1/4 cup fish sauce
1/4 cup packed light brown sugar
2 jalapeño peppers, thinly sliced
2 cups steamed white rice
Cilantro leaves, for topping

Steps:

  • Heat the vegetable oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Season the chicken thighs with salt and pepper and add to the skillet; cook until browned, about 4 minutes per side. Remove to a plate.
  • Remove and discard 3 tablespoons rendered fat from the skillet; reduce the heat to medium. Add the garlic, shallot and ginger and cook until softened, 2 to 3 minutes. Add the coconut water, fish sauce and brown sugar and stir until the sugar is melted. Bring to a simmer and cook until the sauce thickens (the bubbles will begin to slow as it thickens), 4 to 5 minutes.
  • Return the chicken and any collected juices to the skillet and stir to coat the chicken. Cook, reducing the heat if the sauce starts thickening too much, until the chicken is cooked through, 5 to 6 minutes. Remove from the heat and stir in the jalapeños. Serve the chicken over the rice and top with cilantro leaves.

Nutrition Facts : Calories 500, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 208 milligrams, Sodium 1498 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 43 grams, Sugar 17 grams

VIETNAMESE-STYLE CARAMEL BRAISED CHICKEN



Vietnamese-Style Caramel Braised Chicken image

Make and share this Vietnamese-Style Caramel Braised Chicken recipe from Food.com.

Provided by evelynathens

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup fish sauce
2 large shallots, finely chopped
2 medium garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
fresh ground black pepper
1/4 cup granulated sugar
6 -8 boneless skinless chicken thighs, trimmed of excess fat and cut into 3/4 wide strips
1/4 cup chopped fresh cilantro

Steps:

  • Place chicken thighs on a rimmed baking sheet in a 400º oven for 20 minutes.
  • In a small bowl, mix the fish sauce and 1/4 Celsius water. In another small bowl, mix the shallots, garlic, red pepper flakes and 1/2 t. black pepper.
  • Put the sugar and 2 T. water in a 10-inch straight-sided saute pan over medium heat and cook, swirling the pan occasionally, until the sugar dissolves. Let the melted sugar come to a boil and cook, swirling the pan occasionally at first and more frequently as the sugar browns, until it has caramelized to a deep amber color, 5 to 8 minutes.
  • Remove pan from heat and carefully pour in fish sauce mixture to the pan. Swirl the pan to combine and return to medium heat and bring to a boil. Add the shallot mixture and continue to cook, stirring occasionally until the shallots soften.
  • Add the chicken pieces, stirring to coat them. Serve sprinkled with cilantro and your favorite rice.

Nutrition Facts : Calories 186.2, Fat 4.1, SaturatedFat 1, Cholesterol 85.9, Sodium 1187.2, Carbohydrate 15.2, Fiber 0.1, Sugar 13, Protein 21.4

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