Egg-Free Vietnamese Caramel Chicken

Ingredients

• about 680 g Chicken thighs
• 3 tbsp Fish sauce
• 2 tbsp Soy sauce
• 4 tbsp Brown sugar
• 4 cloves Garlic
• 2.54 cm Ginger
• 1/2 cup Water
• 1 tbsp Vegetable oil
• 2 stalks Green onions
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken thighs into 2.54 cm bite-sized pieces. Peel and mince the 4 cloves of garlic and the 2.54 cm of ginger. Thinly slice the 2 stalks of green onions for garnish.
2. 2In a medium bowl, combine the 3 tablespoons of fish sauce, 2 tablespoons of soy sauce, and 4 tablespoons of brown sugar. Stir well until the brown sugar is fully dissolved, then set this sauce mixture aside.
3. 3Heat a large 30.48 cm skillet or wok over medium-high heat (approximately 176.7-190.6°C / 175-190°C). Add the 1 tablespoon of vegetable oil. Once the oil is shimmering, add the minced 4 cloves of garlic and the minced 2.54 cm of ginger, and sauté for 1 minute, stirring constantly, until they are fragrant and lightly golden.
4. 4Add the about 680 g of chicken thighs (cut into 2.54 cm pieces) to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken pieces are browned on all sides and no longer pink on the exterior.
5. 5Pour the prepared sauce mixture and the 1/2 cup of water into the skillet with the chicken. Stir to combine all ingredients and bring the liquid to a gentle simmer, where small bubbles consistently break the surface.
6. 6Reduce the heat to low (approximately 93.33-107.2°C / 95-107°C), cover the skillet with a lid, and let it simmer for 25-30 minutes. After this time, remove the lid; the chicken should be cooked through, reaching an internal temperature of 74°C, and the sauce should have visibly thickened to a syrupy consistency. If the sauce is too thin, increase the heat to medium-low and simmer uncovered for an additional 5-10 minutes, stirring occasionally, until it reaches the desired thickness.
7. 7Remove the skillet from the heat. Garnish the chicken with the sliced 2 stalks of green onions. Serve the Egg-Free Vietnamese Caramel Chicken immediately and hot over the 4 cups of cooked rice.

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