This Ginger Caramel Chicken leans into a Southeast Asian flavor logic that makes caramel chicken so addictive: sugar cooked down into a glossy glaze, fish sauce for deep savory backbone, rice vinegar for balance, and ginger + garlic for warmth and aroma. Palm sugar brings a rounded, toasty caramel note, while a final hit of fresh ginger, sesame oil, and lime keeps the finish bright and lively instead of heavy. It’s sweet-salty, sticky, and intensely flavorful—perfect over rice with plenty of cilantro and lime wedges on the side.
Ingredients
- 1½ lb boneless, skinless chicken thighs, trimmed (left whole)
- 1½ lb boneless, skinless chicken breasts, cut into large pieces
- 1–2 tbsp vegetable oil, as needed
- ½ tsp table salt (lightly season the chicken)
- ½ cup brown sugar (preferably dark brown sugar)
- ⅓ cup palm sugar, finely chopped or grated
- ⅓ cup fish sauce
- ⅓ cup rice vinegar
- ½ cup chicken stock
- 2 tbsp fresh ginger, finely grated
- 5 cloves garlic, crushed
- 1–2 jalapeños, thinly sliced (to taste)
- 1 bunch green onions, sliced
- ½ cup roasted peanuts, coarsely chopped
- 1 tbsp fresh ginger, finely grated (added at the end)
- 1 tsp toasted sesame oil
- Juice of ½ lime (plus more to taste)
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Chicken
Caramel Sauce
To Finish
Directions
Prepare the Sauce
In a bowl, combine brown sugar, palm sugar, fish sauce, rice vinegar, chicken stock, 2 tbsp grated ginger, and garlic. Stir well (some palm sugar may not fully dissolve yet).
Brown the Chicken
Pat the chicken dry and season lightly with ½ tsp table salt. Heat a large, wide sauté pan or skillet over medium-high heat. Add 1 tbsp vegetable oil.
Working in batches, brown the thighs first (good color on both sides), then transfer to a plate. Brown the chicken breast pieces briefly until lightly golden, then transfer to a separate plate. Do not overcrowd the pan.
Build the Caramel
Carefully pour the sauce into the hot pan. Bring to a boil, scraping up any browned bits. Boil over high heat until the sauce reduces to a glossy, syrupy consistency—similar to maple syrup and able to coat the back of a spoon.
Glaze and Simmer
Return the chicken thighs to the pan and turn to coat in the caramel. Cook 2–3 minutes.
Add the chicken breasts, reduce heat to medium, and simmer gently 6–8 minutes, turning occasionally, until the chicken is cooked through and evenly glazed.
Finish
Add jalapeños (to taste), green onions, peanuts, and the remaining 1 tbsp fresh ginger. Cook 1–2 minutes, just until fragrant.
Remove from heat and stir in sesame oil and lime juice. Taste and adjust lime or heat as desired.
Serve
Serve over steamed jasmine rice. Garnish generously with cilantro and serve with lime wedges on the side.
Notes
Preparation
- Palm sugar substitution: If you don’t have palm sugar, use ½ cup dark brown sugar + an additional ⅓ cup dark brown sugar (for a total of ⅚ cup dark brown sugar).
- Pan choice: A wide skillet helps the sauce reduce quickly and glaze the chicken instead of braising it.
Serving Suggestions
- This dish pairs especially well with a crisp green salad dressed in our homemade ginger dressing, which helps cut the sweetness of the caramel glaze and refresh the palate. For a simple vegetable side, lightly blanched green beans—kept clean and restrained with just a touch of garlic and sesame oil—add freshness and texture without competing with the main flavors. Served together over jasmine rice, the plate feels balanced, bright, and complete.
- Jasmine rice is ideal, but it’s also great over sticky rice or alongside a simple cucumber salad.
- Serve with extra lime wedges so everyone can brighten their bowl to taste.
Variations
- More heat: Add a spoonful of chili oil or sambal at the end (to taste) for extra kick without changing the glaze texture.
- Heat control: For milder heat, remove jalapeño seeds and ribs before slicing.
Make-Ahead & Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat gently on the stovetop with a small splash of water or stock to loosen the glaze.
