Vietnamese Caramel Chicken (rasamalaysia)


1 lb chicken thighs with skin, deboned
2 T oil
3 cloves garlic, minced
1/2 jalapeno, sliced


1 T sugar
1 T fish sauce
black pepper

Mix together. Marinate chicken in marinade for 10 min. Heat up a skillet (cast-iron preferred) on medium to high heat. Add 1 T oil. Pan-fry 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. Add remaining oil into the skillet and add garlic. Add chicken into the pan and follow by the Caramel Sauce mix. 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. Add jalapeno and continue to cook for about 1 min. Dish out and serve immediately with steamed rice.

Caramel Sauce

1 T fish sauce
3 T water
1/2 T sugar
3 t rice vinegar or apple cider vinegar

Mix all ingredients in a bowl, set aside.




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