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    Chicken in a Chilli Caramel

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    Chicken in a Chilli Caramel

    Savoury Asian dishes are based on the principle of sweet, salty and sour, and in Vietnam, caramel is often used in sauces.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 2 tbsp Groundnut or vegetable oil
    • 8 Chicken thighs, skin on
    • 150g Palm or Demerara sugar
    • 2 Red chillies, seeded and sliced lengthways
    • 2cm Fresh root ginger, peeled and cut into strips
    • 3 tbsp Fish sauce
    • 2 Limes, juice
    • 250g Shallots, peeled and halved
    • 2 Garlic cloves, peeled and sliced
    • ¼ tsp White pepper


    1. Heat the oil in a frying pan over a medium heat and add the chicken, skin-side down. Cook for 10–15 minutes until brown, turn over and cook for another 3–4 minutes, then remove and set aside on a plate.
    2. Place the sugar in a small saucepan with 2 tbsp water; simmer until dissolved.
    3. Turn up the heat and boil until deep brown. Add the chillies, ginger, fish sauce, lime juice and 3 tbsp cold water. Take off the heat. Add the shallots to the pan in which the chicken was cooked; toss for 4–5 minutes till golden. Turn the heat down; add the garlic. Return the chicken to the pan and season with white pepper. Pour in the caramel and let it bubble up. Cover and cook on a low heat for 10 minutes – add some cold water if it gets too thick.

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    Drinks recommendation

    The Corker recommends - a crisp German lager will deal with the heat here.


    Average user rating

    4 stars