View Full Version : Chicken in caramel sauce

September 6th, 2011, 02:39 AM

Prep time: 20 minutes. Cook time: 30 minutes. Serves 4 to 6.


1/2 cup (packed) dark brown sugar
1/4 cup water
1/4 cup fish sauce
3 tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon dark or regular soy sauce
1 teaspoon slivered ginger
1 teaspoon ground black pepper
2 small Thai chilies (fresh or dried), broken in half
1 tablespoon canola oil
1 shallot, sliced
13/4 pounds skinless boneless dark-meat chicken, cut into bite-sized pieces
1/4 pound skinless boneless white-meat chicken, cut into bite-sized pieces
Steamed white rice
1 fresh cilantro sprig for garnishing


Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilies in a small bowl. Mix well. Set the sauce mixture aside.

Heat the oil in a large pot over high heat. Add the shallot and saute until brown, about 5 minutes. Add the chicken and saute until slightly browned, about 5 minutes. Add the sauce mixture and bring to a boil. Turn the heat down to medium. Cook until the liquid is reduced by half, about 12 minutes, stirring occasionally.

Place the rice in a serving bowl. Spoon the chicken over. Garnish with cilantro.

Note: Fish sauce is available in Asian markets and upscale supermarkets.

Source "This sweet chicken dish is from Charles Phan's Vietnamese restaurant, Slanted Door, in the Mission District of San Francisco."