Chicken Thighs With Vietnamese Caramel Sauce Recipes

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VIETNAMESE CARAMEL CHICKEN



Vietnamese Caramel Chicken image

Vietnamese Caramel Chicken. Chicken thighs simmered until tender in a coconut brown sugar sauce!

Provided by Kelley Simmons

Categories     Main Course

Time 1h5m

Number Of Ingredients 9

4 bone in and skin on chicken thighs
1/3 cup light brown sugar
2 tablespoons water
14 ounce can coconut milk
1 1/2 tablespoon fish sauce
2 tablespoons rice vinegar
2 garlic cloves (minced)
1 small jalapeño (sliced (optional, can omit if you don't want any spice))
green onions for garnish (if desired)

Steps:

  • Heat brown sugar and water in a large skillet over medium-high heat. Whisk constantly until mixture starts to thicken slightly and bubble, 1-2 minutes.
  • Stir in coconut milk, fish sauce, rice vinegar, garlic and jalapeño.
  • Add in chicken skin side down and simmer for 25 minutes over medium heat. (If the sauce is getting too brown turn down the heat)
  • Flip chicken and cook for an additional 15-20 minutes.
  • Turn chicken once more so it is skin side down. Cook for a 1-2 more minutes to brown the skin and remove from the heat.
  • Serve immediately with green onions for garnish if desired.

Nutrition Facts : Calories 621 kcal, Carbohydrate 25 g, Protein 26 g, Fat 48 g, SaturatedFat 27 g, Cholesterol 142 mg, Sodium 662 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving

VIETNAMESE CARAMEL CHICKEN



Vietnamese Caramel Chicken image

Vietnamese caramel chicken, known as ga kho, is easy to make at home with fish sauce, palm sugar, chicken, ginger, and black pepper. The recipe is authentic as it gets and comes from The Slanted Door restaurant in San Francisco.

Provided by Charles Phan

Categories     Mains

Time 1h

Number Of Ingredients 10

1 pound Asian palm sugar* (coarsely chopped)
1 1/4 cups fish sauce ((we prefer Three Crabs brand but any fish sauce in a glass, as opposed to plastic, bottle is preferable))
12 ounces boneless, skinless chicken thighs ((about 4), trimmed)
2 tablespoons mild olive oil or vegetable oil
1-inch piece fresh ginger (peeled and julienned)
2 medium shallots (thinly sliced lengthwise into rings)
1 to 2 Thai or serrano chile peppers (halved lengthwise and seeded, if desired)
Cilantro leaves and stems (chopped, for garnish)
Freshly ground black pepper
Steamed jasmine rice (for serving)

Steps:

  • Dump the palm sugar in a small saucepan over medium-low heat and wait until the sugar sorta melts, which can take anywhere from 5 to 25 minutes. (If substituting light brown sugar for the palm sugar, you'll need to add a tablespoon or two cold water to the sugar before you place it over the heat and stir almost constantly as it melts.) Palm sugar is still a touch grainy even when it melts and that's okay. It may smoke ever so slightly, and that's okay. If the sugar appears to seize or scorch, though, lower the heat and go ahead and stir it.
  • Meanwhile, measure your fish sauce and have it at the ready.
  • When the sugar melts, turn off the heat under the sugar and slowly and carefully stir in the fish sauce, taking care as it may bubble and spatter. If the sugar seizes into clumps, simply return the pan to low heat and stir until everything melts once again. Let cool. The caramel sauce will thicken as it cools. Store in an airtight container for up to 1 month.
  • Cut the chicken thighs into bite-size pieces.
  • In a 10-inch claypot or sauté pan over medium heat, heat the oil. Add the ginger and shallots and sauté until softened, about 2 minutes. Increase the heat to medium-high and add the chiles, chicken, and 1/4 cup caramel sauce. Bring to a boil, then turn the heat down and simmer, uncovered, stirring or turning the chicken occasionally, until the chicken is cooked through and the sauce is bubbling, a shade darker, and thicker and stickier, 10 to 20 minutes. Garnish with cilantro and gobs of black pepper. Serve immediately with steamed rice.

Nutrition Facts : ServingSize 1 portion, Calories 503 kcal, Carbohydrate 42 g, Protein 37 g, Fat 21 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 162 mg, Sodium 5886 mg, Fiber 1 g, Sugar 31 g, UnsaturatedFat 16 g

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-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

ASIAN CARAMEL CHICKEN THIGHS



Asian Caramel Chicken Thighs image

Asian-style glazed chicken thighs great over jasmine rice.

Provided by MelanieDawn

Categories     World Cuisine Recipes     Asian

Time 36m

Yield 4

Number Of Ingredients 9

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
¾ cup packed brown sugar
⅓ cup water
⅓ cup fish sauce
¼ cup finely chopped green onion
¼ cup minced jalapeno pepper, or to taste
1 teaspoon soy sauce
1 teaspoon minced garlic
2 teaspoons olive oil, or to taste

Steps:

  • Mix brown sugar, water, fish sauce, green onion, jalapeno pepper, soy sauce, and garlic together in a bowl.
  • Heat olive oil in a skillet over high heat. Add chicken and brown on all sides, about 3 minutes per side.
  • Pour 1/3 brown sugar mixture into the skillet. Cook on high heat until thickened and caramelized but not blackened, about 5 minutes. Add remaining mixture; simmer until chicken is no longer pink in the center and the juices run clear, about 5 to 7 minutes more. Remove from heat, cover, and let sit to thicken further, about 5 minutes.

Nutrition Facts : Calories 498.2 calories, Carbohydrate 42.3 g, Cholesterol 140.1 mg, Fat 18.5 g, Fiber 0.3 g, Protein 39.6 g, SaturatedFat 4.8 g, Sodium 1677 mg, Sugar 41.1 g

VIETNAMESE CARAMEL GINGER CHICKEN RECIPE (GA KHO GUNG)



Vietnamese Caramel Ginger Chicken Recipe (Ga Kho Gung) image

One of delicious Vietnamese Chicken Recipes in rainy day is Caramel Ginger Chicken (Ga Kho Gung). If you are like me, you have probably been seduced by popular Vietnamese foods, such as Pho and Banh Mi. The flavors, delicate in the case of the traditional noodle soup (Pho) and robust in the instance of the roasted or grilled pork sandwich (Banh Mi), are always pleasing but rather elusive. We learned that Vietnamese food is carefully balanced using five elements: salty (water), spicy (metal), bitter (fire), sour (wood), and sweet (Earth). Each element, in turn, corresponds to one of the body's organs. This dish, with its rich caramel and ginger sauce, epitomizes the principles of Vietnamese Chicken Recipes for cooking. A simple caramel sauce (don't be nervous - it's just melted and cooked sugar) blends with pungent fish sauce to produce a sticky, sweet and salty coating for the chicken. As soon as you taste it, you will wonder why the only thing you topped with caramel sauce in th

Provided by nuoc_6493

Categories     Vietnamese

Time 2h

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup granulated sugar
1/2 cup water
3 tablespoons canola oil
1/2 medium onion, finely chopped
1/2 cup fresh ginger, peeled, and cut into matchsticks
2 garlic cloves, sliced
4 -5 chicken leg meat, cleaned
2 tablespoons fish sauce
1 teaspoon fish sauce
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon red chili pepper flakes
3 green onions, thinly sliced

Steps:

  • Process.
  • Step 1: Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.
  • Step 2: With hot water (so the leftover caramel bits do not seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl. Many Vietnamese Chicken recipes usually require a short time to make this process.
  • Step 3: To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.
  • Step 4: Transfer the chicken and cooked aromatics (ginger, etc) to a serving platter. Thinly slice spring onions and use to garnish the chicken.
  • To sum up, this dish is one of best Vietnamese Chicken recipes in rainy days. With a hot bowl rice and soup, you can feel comfortable and feel warmer inside by ginger. It also help you to prevent many sick when the weather changes. Good luck to you!
  • If you wanna see more recipes of Vietnamese, feel free to follow my website at http://www.vietnamesefood.com.vn.

VIETNAMESE-STYLE CARAMEL CHICKEN WITH BROCCOLI



Vietnamese-Style Caramel Chicken With Broccoli image

This Recipe came from"Cooks Illustrated" May/June 2015. The saltiness of fish sauce can vary; we reccommend Tiparos. When taking the temperature of the caramel in step 2, tilt the pan and move the thermometer back and forth to equalize hot and cool spots; also make sure to have hot wter at the ready. This dish is intensely seasoned, so servi ti with plenty of steamed white rice.

Provided by Party of four

Categories     Asian

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon baking soda
2 lbs boneless skinless chicken thighs
7 tablespoons sugar
1/4 cup fish sauce
2 tablespoons grated fresh ginger
1 lb broccoli, florets cut int 1 -inch pieces, stalks peeled and sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 teaspoon pepper
1/2 cup chopped fresh cilantro leaves and stems

Steps:

  • combine baking soda and 1 1/4 cups cold water in large bowl. Add chicken and toss to coat. Let stand at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
  • Meanwhile, combine sugar and 3 tablespoons water in small saucepan. Bring to boil over medium-high heat and cook, without stirring, until mixture begins to turn golden, 4 to 6 minutes. Reduce heat to medium-low and continue to cook, gently swirling saucepan, until sugar turns color of molasses and registers between 390 and 400 degrees, 4 to 6 minutes longer. (Caramel will produce some smoke during the last 1 to 2 minutes of cooking.) Immediately remove saucepan from heat and carefully pour in 3/4 cup hot water (mixture will bubble and steam vigorously). When bubbling has subsided, return saucepan to medium heat and stir to dissolve caramel.
  • Transfer caramel to 12-inch skillet and stir in fish sauce and ginger. Add chicken and bring to simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until chicken is forktender and registers 205 degrees, 30 -40 minutes, flipping chicken halfway through simmering. Transfer chicken to serving dish and cover to keep warm.
  • Bring 1 inch water to boil in Dutch oven. Lower insert or steamer basket with broccoli into pot so it rests above water; cover and simmer until broccoli is just tender, 4.5 to 5 minutes. Transfer broccoli to serving dish with chicken.
  • While broccoli cooks, bring sauce to boil over medium-high heat and cook until reduced to 1 1/4 cups, 3 to 5 minutes. Whisk cornstarch and 1 tablespoon water together in small bowl, then whisk into sauce; simmer until slightly thickened, about 1 minute. Stir in pepper. Pour 1/4 cup sauce over chicken and broccoli. Sprinkle with cilantro and serve, passing remaining sauce separately.

CAROLINA SMOTHERED CHICKEN WITH CREAMY MUSTARD SAUCE



Carolina Smothered Chicken with Creamy Mustard Sauce image

Provided by Kardea Brown

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

1 cup all-purpose flour
1 tablespoon House Seasoning, recipe follows
4 bone-in chicken thighs
1 cup canola oil
1 medium onion, diced
2 tablespoons unsalted butter
4 cloves garlic, minced (about 1 tablespoon)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/3 cup low-sodium chicken stock or broth
1 1/2 cups heavy cream
2 to 8 tablespoons Dijon mustard
1 teaspoon ground mustard
2 tablespoons chopped fresh parsley
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper

Steps:

  • For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
  • Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.
  • For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.

CHICKEN WINGS WITH GINGER AND CARAMEL SAUCE



Chicken Wings with Ginger and Caramel Sauce image

Provided by Jean Georges Vongerichten

Categories     Sauce     Chicken     Ginger     Poultry     Bake     Dinner     Party     Shallot     Cilantro     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

Caramel (recipe follows)
1/3 cup sugar
1/4 cup plus 2 tablespoons nam pla (Thai fish sauce)
2 garlic cloves, sliced
4 shallots, sliced
2 1/2 pounds chicken wings
One 1-inch piece fresh ginger, julienned
2 teaspoons cracked black peppercorns, plus more for garnish
6 sprigs fresh cilantro

Steps:

  • 1. Preheat the oven to 450°F.
  • 2. To make the caramel: Put the sugar in an oven-proof casserole and add just enough water to wet it, about 1 tablespoon. Shake the pan to distribute the sugar and water and caramelize over medium heat, shaking the pan occasionally. The sugar will gradually liquefy and darken; when it becomes golden brown, remove from the heat.
  • 3. Carefully add the nam pla (it may spatter; hold the pan at arm's length), then return to the heat. Add the garlic and shallots and cook, stirring, until softened.
  • 4. Add the chicken wings and coat with the sauce. Gently stir in the ginger and pepper and continue stirring until the chicken browns slightly, about 4 minutes. Cover and cook for 7 minutes, then transfer to the oven and cook for 45 minutes.
  • 5. Remove the chicken wings, which should now be a rich caramel color, garnish with cilantro and cracked black pepper, and serve.

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From easychickenrecipes.com


VIETNAMESE LEMONGRASS CHICKEN WITH CARAMEL SAUCE …
In a small saucepan, combine 1/2 cup of the water with the sugar and bring to a boil over high heat. Boil without stirring until an amber caramel syrup forms, 6 to 8 minutes.
From foodandwine.com


VIETNAMESE CARAMEL CHICKEN - PINTEREST
Aug 10, 2016 - Vietnamese Caramel Chicken -- chicken thighs braised in a sweet and spicy caramel sauce with jalapeños, ginger, and scallions. Aug 10, 2016 - Vietnamese Caramel Chicken -- chicken thighs braised in a sweet and spicy caramel sauce with jalapeños, ginger, and scallions. Pinterest. Today. Explore. When autocomplete results are available use up and …
From pinterest.com


CHICKEN WITH VIETNAMESE CARAMEL SAUCE - CREATE THE MOST ...
All cool recipes and cooking guide for Chicken With Vietnamese Caramel Sauce are provided here for you to discover and enjoy ... Easy Pesto Sauce Recipe Easy Keto Lunch Menu White Mushroom Recipes Easy Easy Breakfast Ideas With Strawberries Raspberry Scones Recipe Easy Easy Vegan Snacks Dessert Recipes. Strawberry Cheesecake Cream Dessert Recipe …
From recipeshappy.com


VIETNAMESE CARAMEL CHICKEN | RECIPE | CARAMEL CHICKEN ...
Sep 7, 2016 - Vietnamese Caramel Chicken -- chicken thighs braised in a sweet and spicy caramel sauce with jalapeños, ginger, and scallions.
From pinterest.ca


VIETNAMESE CARAMEL CHICKEN – GFCHOW
2022-01-19 The sauce really comes together in these last 5 minutes turning from a milky white to a golden brown. Once sauce and skin are a deep brown, remove pan from heat. Total cooking time 55 mins. (Cooking time will vary depending on the size the chicken pieces). Vietnamese Caramel Chicken
From gfchow.com


CARAMEL CHICKEN RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


STICKY VIETNAMESE CARAMEL CHICKEN | GET INSPIRED EVERYDAY!
2016-05-27 When the liquid is almost gone and looks like caramel, add the minced garlic, ginger, jalapeno, and the white part of the green onions. Pour the rest of the sauce into the pan, and turn the chicken thighs over to finish cooking. Reduce the heat to medium, and stir the sauce a bit around the chicken thighs to mix all the ingredients together ...
From getinspiredeveryday.com


VIETNAMESE CARAMEL CHICKEN - FOOD RECIPES
2020-09-04 yummy Ingredients 4boneless skinless chicken thighs 1/4 csoy sauce 1 1/2 cchicken stock 2 Tbsprice vinegar 1 Tbspfish sauce 1 tsplime juice 1/2 cdark brown sugar 1 mediumonion 1red chili seeded and chopped 4 clovegarlic minced 2 Tbspfresh ginger grated ·cilantro for garnish 2 Tbspcornstarch 3 Tbspwater How to Make Vietnamese Caramel …
From recipes.studio


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