Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb bone-in, skin-on chicken thighs (4–6 pieces)
- 1 tbsp fish sauce + 3 tbsp for braise
- 3 tbsp granulated sugar (caramel) + 1 tsp for marinade
- 2 tbsp finely grated ginger + 1/3 cup ginger matchsticks
- 4 garlic cloves, minced (divided)
- 2 shallots, thinly sliced
- 1 cup unsweetened coconut water (or water), warmed
- 1 tsp freshly ground black pepper, plus more to finish
- 1 tbsp neutral oil
- 2 red chilies (Thai bird’s eye or Fresno), thinly sliced
- 2 scallions, thinly sliced; lime wedges (optional)
- Jasmine rice: 1.5 cups uncooked + 2 cups water
Do This
- 1. Marinate thighs 15 minutes with 1 tbsp fish sauce, 1 tsp sugar, 2 tbsp grated ginger, 2 minced garlic cloves, and 1/2 tsp black pepper.
- 2. Rinse 1.5 cups jasmine rice; cook with 2 cups water (bring to a boil, then cover and simmer 12 minutes; rest 10 minutes).
- 3. Warm 1 cup coconut water. In a heavy pot, caramelize 3 tbsp sugar with 2 tbsp water over medium heat to deep amber (about 5–7 minutes, 340–350°F).
- 4. Off heat, carefully whisk in the warm coconut water, then 3 tbsp fish sauce and 1/2 tsp black pepper.
- 5. In the same pot, heat 1 tbsp oil; sauté shallots and half the ginger matchsticks 2 minutes. Add chicken skin-side down; sear 3–4 minutes. Stir in remaining garlic.
- 6. Pour in the caramel sauce and sliced chilies; simmer gently (190–200°F), covered, 18–22 minutes, flipping once.
- 7. Uncover and reduce 8–10 minutes until glossy and syrupy. Finish with remaining ginger, scallions, extra pepper, and lime. Serve over steamed rice.
Why You’ll Love This Recipe
- Classic Vietnamese comfort: sweet-savory caramel balanced by warm ginger and pepper.
- Weeknight-friendly technique with restaurant-level gloss and depth.
- Uses easy-to-find pantry staples like sugar and fish sauce.
- Perfect sauce-to-rice ratio for spooning over fluffy jasmine rice.
Grocery List
- Produce: Fresh ginger, garlic, shallots, red chilies (Thai bird’s eye or Fresno), scallions, lime (optional)
- Dairy: None
- Pantry: Chicken thighs, fish sauce, granulated sugar, neutral oil, jasmine rice, unsweetened coconut water (or water), black pepper
Full Ingredients
For the Chicken (Marinade)
- 1.5 lb bone-in, skin-on chicken thighs (4–6 pieces)
- 1 tbsp fish sauce
- 1 tsp granulated sugar
- 1/2 tsp freshly ground black pepper
- 2 tbsp finely grated fresh ginger
- 2 garlic cloves, minced
Aromatics for the Pot
- 1 tbsp neutral oil (canola, grapeseed, or vegetable)
- 2 medium shallots, thinly sliced
- 1/3 cup ginger matchsticks (from about a 3 oz piece)
- 2 garlic cloves, minced
- 2 red chilies (Thai bird’s eye for hot or Fresno for milder), thinly sliced
Caramel & Braising Liquid
- 3 tbsp granulated sugar
- 2 tbsp water (for the caramel)
- 1 cup unsweetened coconut water, warmed until steaming (or use water)
- 3 tbsp fish sauce
- 1/2 tsp freshly ground black pepper
- Optional: 1 tsp dark soy sauce for deeper color
To Finish & Serve
- 2 scallions, thinly sliced
- Additional black pepper to taste
- Lime wedges (optional)
Steamed Jasmine Rice
- 1.5 cups jasmine rice, rinsed until water runs mostly clear
- 2 cups water
- Pinch of salt (optional)
Step-by-Step Instructions
Step 1: Prep and marinate the chicken
Pat the chicken thighs dry. In a bowl, combine 1 tbsp fish sauce, 1 tsp sugar, 1/2 tsp black pepper, 2 tbsp finely grated ginger, and 2 minced garlic cloves. Add the chicken and toss to coat. Marinate at room temperature for 15 minutes (or refrigerate up to 12 hours).
Step 2: Start the rice
Rinse 1.5 cups jasmine rice under cold water until it runs mostly clear. Combine with 2 cups water (and a pinch of salt if desired) in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12 minutes. Turn off the heat and let rest, covered, for 10 minutes. Fluff with a fork just before serving.
Step 3: Make the caramel base
Warm 1 cup coconut water until steaming (microwave or stovetop). In a heavy 3–4 quart pot or deep skillet, add 3 tbsp sugar and 2 tbsp water. Cook over medium heat without stirring until the syrup turns deep amber, about 5–7 minutes. Swirl the pan gently as needed. The caramel will be around 340–350°F when ready.
Remove the pot from the heat and very carefully whisk in the warm coconut water (it will bubble vigorously). Stir in 3 tbsp fish sauce, 1/2 tsp black pepper, and the optional 1 tsp dark soy for color. Set this caramel braising liquid aside.
Step 4: Sauté aromatics and lightly sear the chicken
Return the same pot to medium heat and add 1 tbsp neutral oil. Add the sliced shallots and half of the ginger matchsticks; cook, stirring, until fragrant and just softened, about 2 minutes. Push to the edges. Add the marinated chicken, skin-side down, and sear until lightly golden, 3–4 minutes. Stir in the remaining 2 minced garlic cloves for the last 30 seconds.
Step 5: Braise gently with ginger and chilies
Pour the caramel braising liquid into the pot. Add the remaining ginger matchsticks and the sliced chilies. Bring to a gentle simmer (about 190–200°F), cover, and cook for 18–22 minutes, turning the chicken once halfway through. The chicken should be cooked through and tender.
Step 6: Reduce to a glossy finish
Uncover and increase the heat to medium. Let the sauce reduce, stirring and spooning it over the chicken, until it is thick, syrupy, and coats the chicken in a lacquered sheen, 8–10 minutes. You should end up with enough sauce to generously glaze the chicken and spoon over rice; add a splash of hot water if it gets too thick.
Step 7: Final seasoning and serve
Stir in the sliced scallions, taste, and add more black pepper if you like a peppery finish. Serve hot over fluffy jasmine rice, spooning plenty of the glossy sauce over the top. Add lime wedges on the side for brightness, if desired.
Pro Tips
- Caramel color is key: aim for a deep amber bordering on mahogany. Too pale and the flavor is flat; too dark and it turns bitter.
- Warm the coconut water before adding to the caramel to minimize sputtering and prevent the caramel from seizing.
- Use freshly cracked black pepper; its citrusy bite balances the sweetness beautifully.
- Choose a pot that just fits the chicken in a single layer to promote even braising and reduction.
- Control the heat during reduction; a gentle burble thickens the sauce without scorching.
Variations
- Lemongrass twist: Add 1 stalk lemongrass (white part only), finely minced, with the shallots for bright, lemony aroma.
- Boneless option: Use 1.25 lb boneless, skin-on thighs; reduce covered braise time to 12–15 minutes.
- Mild and kid-friendly: Swap bird’s eye chilies for 1/2 a red bell pepper, thinly sliced, added with the ginger.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of water to loosen the glaze. The sauce thickens further on standing—add water in teaspoon increments to reach a spoonable consistency. For make-ahead, marinate the chicken up to 12 hours in advance. The finished dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate values with 3/4 cup cooked jasmine rice: 520 calories; 18 g fat; 55 g carbohydrates; 25 g protein; 1,200–1,400 mg sodium. Actual values will vary based on brands and portion sizes.
