Vietnamese Caramelized Chicken

Start by marinating your chicken. Mix two tablespoons of the fish sauce, cracked black pepper and 1/4 cup of the light brown sugar in a large bowl. Add chicken chunks and toss to coat. Cover the bowl and put it into the refrigerator. Marinate overnight if you can, otherwise, a couple of hours.

Next add the garlic, shallot, ginger, remaining brown sugar and fish sauce into a small mixing bowl and give a nice mix. Cover and place in the refrigerator until you are ready to cook the chicken.

Heat a large non-stick skillet on medium-high heat. Add in the oil. Once oil is hot add the chicken, getting it all in one layer, and cook for about 7 minutes, leaving it undisturbed. During this time, add half of the garlic and ginger mixture, layering it on top of the chicken.

After seven minutes, gently flip to cook and caramelize the other side, layering the remaining garlic and ginger mix on top. Cook it undisturbed for about six minutes, then stir and continue to cook until all the sides of the chicken are caramelized.

Plate with some Jasmine rice, if desired, and serve.

The result is an awesome, and well-seasoned chicken that is loaded with that great garlic and ginger flavor. You can make this with boneless chicken thighs if you want. I’ve also make it with pork shoulder, and the result is the same, great caramelized, sweet and spicy chicken.