Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Vietnamese Caramel Chicken
Chicken simmered in a rich, savoury-sweet caramel sauce with fish sauce and ginger — deeply flavoured comfort food.
↓ Jump to recipe⏱️
10 minPrep🔥
25 minCook🍽️
4Serves📊
EasyLevelAdvertisement · placeholder
Ingredients
- 700g chicken thighs, cubed
- 3 tbsp sugar
- 2 tbsp water
- 3 tbsp fish sauce
- 2 garlic cloves, minced
- 1 thumb ginger, grated
- 1 chilli, sliced
- 2 spring onions
- Black pepper
Instructions
- Melt the sugar with the water in a pan until it turns golden caramel.
- Carefully add the chicken and stir to coat.
- Add the fish sauce, garlic, ginger and a splash of water.
- Simmer for 15-20 minutes until the chicken is tender and glazed.
- Finish with chilli, spring onion and black pepper.
Advertisement · placeholder
Tara’s tips
- Watch the caramel closely — it goes from golden to burnt fast.
- The sauce should reduce to a sticky glaze.
Serving suggestions
- Serve over rice.
Storage & reheating
Keeps 3 days; great reheated.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No fish sauce?
Soy sauce works but fish sauce gives the authentic depth.
You might also like
Related recipes
Pakistani
Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Indian
Palak Paneer
Soft cubes of paneer in a smooth, gently spiced spinach sauce — comforting, green and surprisingly…