Saturday 24 October, 2020

Loop Sunday Lunch: Vietnamese Caramel Chicken

What's for lunch?

Switch out your regular meals for something different with this Vietnamese-inspired Caramel Chicken, courtesy Rasa Malaysia:

Caramel Chicken


1 lb chicken thighs with skin, deboned

2 tablespoons oil

3 cloves garlic, minced

1/2 jalapeno, sliced


1 tablespoon sugar

1 tablespoon fish sauce

black pepper

Caramel Sauce:

1 tablespoon fish sauce

3 tablespoons water

1/2 tablespoon sugar

3 teaspoons rice vinegar or apple cider vinegar



  1. Marinate the chicken with the Marinade ingredients for one hour before or overnight. Mix all the ingredients in the Caramel Sauce in a bowl, set aside.
  2. Heat up a skillet (cast-iron preferred) on medium to high heat. Add 1 tablespoon oil. Pan-fry the chicken (skin side up) until the bottom turns slightly crispy and brown. Repeat the same for the skin, until the skin becomes slightly charred. Transfer the chicken out.
  3. Add the remaining oil into the skillet and add the garlic. Add the chicken into the pan and follow by the Caramel Sauce mixture.
  4. Lower the heat to simmer and continue to cook until the caramel sauce reduces and becomes amber in color. Make sure you turn the chicken a couple of times during cooking.
  5. Add jalapeno and continue to cook for about 1 minute. Dish out and serve immediately with steamed rice.


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