Crispy chicken glazed in fish sauce caramel with ginger, garlic, and chili heat
Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Serves: 4

Picture a sizzling wok, its surface glazed with a glossy, amber-hued caramel clinging to golden-edged chicken strips, while the air crackles with the sharp aroma of ginger, garlic, and fiery chilies. Each bite is a symphony of contrasts—sticky-sweet caramelized sugar, umami-rich fish sauce, and the bright heat of red chilies, all balanced by the earthy freshness of cilantro. The chicken, seared to crispy perfection, wears its lacquered glaze like armor, while tender onions and aromatic ginger weave through every forkful, leaving trails of warmth and complexity.

This dish is a masterclass in bold Vietnamese flavors. The caramel, born from fish sauce and brown sugar, transforms into a glossy, savory-sweet syrup that coats the chicken with a crackly sheen. Ginger and garlic infuse the sauce with fragrant intensity, while chilies deliver a lingering heat that dances on the tongue. Quick-cooked yet deeply layered, it’s street food elegance in under 30 minutes.

Serve it piled high over steaming jasmine rice, garnished with crushed peanuts for crunch and a shower of fried shallots for nutty depth. Pair with a crisp, chilled lager or a tangy tamarind cooler to temper the fire. Ideal for weeknights when you crave adventure or dinner parties demanding showstopping flair.

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Why You’ll Love This Dish

✅ Restaurant-worthy glaze in 35 minutes
✅ Sweet, salty, spicy flavor explosion
✅ Versatile protein – swap chicken for tofu or shrimp
✅ Minimal cleanup with wok cooking

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This Vietnamese Caramel Ginger Chicken isn’t just a meal—it’s a culinary crescendo, where sweet, salty, and spicy collide in a wok-kissed riot of flavor. Eat with abandon, and let the chopsticks fly! 🥢✨

Nutrition Information (Per serving, with rice) | Calories | Carbohydrates | Protein | Fat | |————–|——————-|————-|———| | 520 kcal | 45g | 34g | 22g | Estimates vary based on oil usage and rice portion.

Ingredients

Proteins

• 1.5 lbs boneless, skinless chicken thighs, cut into 1″ strips

Aromatics & Veggies

• ½ yellow onion, thinly sliced
• 4 garlic cloves, minced
• 3 tbsp fresh ginger, minced
• 1 red chili (Holland or jalapeño), sliced
• ¼ cup fresh cilantro, chopped

Sauce & Caramel

• ⅓ cup brown sugar
• 3 tbsp fish sauce
• 2-3 tbsp water (as needed)

Cooking Essentials

• 3 tbsp neutral oil (avocado, grapeseed)

For Serving

• Jasmine rice
• Crushed peanuts or fried shallots (optional)

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Instructions

1. Prep the Chicken: Slice 1.5 lbs boneless chicken thighs into 1-inch strips (pro tip: use kitchen shears for speed!). Pat dry—this ensures a killer sear.

2. Wok Fire-Up: Heat 2 tbsp neutral oil (avocado or grapeseed) in a carbon steel wok until smoking-hot. Add chicken in a single layer—don’t crowd! Sear 2–3 minutes per side until golden-edged but still pink inside. Remove and let rest (it’ll finish cooking later!).

3. Sizzle the Onions: Add 1 tbsp oil to the wok. Toss in 1 large onion, thinly sliced. Stir-fry 2 minutes until just softened but still crunchy. Scoop out and set aside.

4. Ginger-Garlic Bomb: Heat 1 tbsp oil again. Add 2 tbsp minced ginger and 4 garlic cloves, smashed. Stir 30 seconds until fragrant, then kill the heat to avoid burning.

5. Caramel Alchemy: Off the burner, pour in 3 tbsp fish sauce and ⅓ cup brown sugar. Return to medium heat—watch the magic! It’ll bubble fiercely. Stir with a wooden spoon until it transforms into a glossy, amber syrup (1–2 minutes).

6. Glaze the Chicken: Add back the chicken and onions. Toss relentlessly for 5–6 minutes as the sauce thickens and clings like lacquer. If it sticks, splash in 1–2 tbsp water to loosen.

7. Fiery Finish: Fold in 2 sliced red chilies (seeds in for heat!) and ½ cup cilantro leaves. Serve immediately over jasmine rice, garnished with crushed peanuts or fried shallots.

Pro Tips:

• Swap brown sugar with coconut sugar or honey for depth.
• Add 1 bell pepper with the onions for crunch.
• For a restaurant shine, finish with 1 tsp toasted sesame oil.

This dish is sticky, glossy, and unapologetically bold—caramelized edges, fiery chilies, and ginger’s zing cutting through the richness. Eat it straight from the wok with a cold beer! 🍚✨

🍚 Pair With: Steamed jasmine rice or vermicelli noodles Quick-pickled carrots and daikon Vietnamese iced coffee or chilled lager

Tag your caramelized creation #WokOfFlavor and let the chopsticks fly! 🥢✨