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Vietnamese chicken with palm sugar chilli caramel


  • Heat a thin layer of oil in a heavy-bottomed pan and gently sauté the chicken until golden brown all over, covered.
  • At the same time, put the palm sugar and water in a small pot, and gently cook to form the caramel.
  • When the chicken is ready, remove and pour off any excess liquid from the pan (keeping it aside).
  • Add a little fresh oil to the pan, if needed, and briefly sauté the garlic, red onion, ginger and chillies, stirring regularly and scraping the bottom of the pan as you do so.
  • Then add the lime juice with the fish sauce, about ½ cup reserved cooking liquid (or chicken stock) and the hot caramel. Stir well, add the spring onions and briefly cook.
  • Return the chicken to the pan, toss well and cook to heat through, adding a little more stock if needed. Taste for seasoning.
  • Serve on a decent amount of steamed rice.


  • vegetable oil
  • 8 boneless chicken thighs, skin on
  • 150 gm palm sugar, shaved
  • 2 tbsp water
  • 2 garlic cloves, crushed
  • ½ red onion, finely chopped
  • 1 heaped tspn grated fresh ginger
  • 2 small red chillies, seeded & sliced
  • juice of 2 limes
  • 3 tbsp Asian fish sauce
  • 1 cup salt-reduced chicken stock
  • 4 spring (green) onions, cut into pieces

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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