Description
Experience a culinary adventure with this Vietnamese Caramel Chicken, enhanced by a unique non-alcoholic gin twist. This dish combines sweet and savory flavors with aromatic herbal notes for an unforgettable meal.
Ingredients
- Skin-on, bone-in chicken thighs or drumsticks
- Granulated sugar
- Fish sauce
- Shallots, minced
- Garlic, minced
- Fresh ginger, minced
- Freshly ground black pepper
- Non-alcoholic gin alternative/extract
- Water or chicken broth
- Chili (optional)
- Cooking oil
Instructions
- First, pat your chicken pieces thoroughly dry with paper towels.
- In a large bowl, combine the chicken with half of your minced shallots, garlic, and ginger. Add about two-thirds of the fish sauce, a generous amount of freshly ground black pepper, and half of your non-alcoholic gin alternative/extract.
- Massage these ingredients into the chicken, ensuring every piece is well coated. Cover the bowl and let it marinate at room temperature for at least 30 minutes, or ideally, in the refrigerator for 1-2 hours.
- In a large, heavy-bottomed pot or Dutch oven, add the granulated sugar and about 2 tablespoons of water.
- Place over medium heat. Do not stir initially. Let the sugar melt and start to bubble. Gently swirl the pan occasionally to ensure even cooking.
- Keep a close eye on it! The caramel will turn from clear to pale yellow, then golden, and finally a deep, rich amber color. This usually takes about 5-8 minutes. As soon as it reaches that deep amber, immediately remove the pot from the heat.
- Carefully add about 1/4 cup of hot water (or broth) to the caramel. Stir until the caramel dissolves into a dark, syrupy liquid. Set this aside.
- Return the same pot to medium-high heat. Add a tablespoon of cooking oil.
- Once hot, add the remaining minced shallots, garlic, and ginger. Sauté for about 1-2 minutes until fragrant.
- Push the aromatics to the side of the pot. Add the marinated chicken pieces in a single layer, skin-side down. Sear the chicken for 3-5 minutes per side, until deeply golden brown.
- Once all the chicken is browned, return all the pieces to the pot.
- Pour the prepared caramel sauce over the chicken. Add the remaining fish sauce, the rest of your non-alcoholic gin alternative, and enough water or chicken broth to come about halfway up the chicken pieces. If using chili, add it now.
- Bring the liquid to a gentle simmer.
- Once simmering, reduce the heat to low, cover the pot, and let it braise for 25-30 minutes, or until the chicken is tender and cooked through.
- After this time, remove the lid. Increase the heat to medium-high and continue to simmer, stirring occasionally, for another 10-15 minutes.
- Taste the sauce and adjust seasoning if needed.
- Ladle the chicken and plenty of that glorious sauce over steaming hot jasmine rice. Garnish with fresh cracked black pepper, a sprinkle of chopped scallions, or fresh cilantro.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Braising
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Making caramel can seem intimidating, but the trick is to not stir it initially. The non-alcoholic gin alternative introduces subtle botanical notes that cut through the richness of the caramel and fish sauce.