Miss Saigon restaurant in Washington, DC was the site of my first taste of this incredible dish. Bone in chicken bathed in a caramelized sauce is simple but impactful to any palette. It is sweet, savory and sticky all rolled into one. Caramel Chicken is a once in awhile indulgence, but definitely worth it.
1 lb. Chicken Legs, lightly seasoned with salt + pepper
2 Tbsp Oil
2 Tbsp Fish Sauce
1/2 C Water
1 C Chicken Broth (low sodium)
1/4 C Brown Sugar
1/4 C Rice Vinegar
1/4 C Soy Sauce (low sodium)
3-4 Garlic Cloves, sliced
1 in Ginger, sliced
Scallions, thinly sliced
In a pot, heat the oil and brown the previously seasoned chicken. Turn each piece for total coloring, around 5-7 minutes on medium/high heat. Set aside. Lightly cook the garlic until aromatic and golden, around two minutes and set aside.
Pour in the water and scrape the bottom of the pan bits. Add the sugar and stir to dissolve. This mixture will thicken and change color. Cook for five minutes. Add the rice vinegar and the caramelization should start to occur.
Add in the rest of your liquids; soy sauce, fish sauce and broth. Include the ginger and return the previously browned chicken and garlic to the pot. Reduce the heat to a medium/low and simmer for 20-25 minutes or until chicken is cooked throughout. Towards the end of the cooking garnish with thinly sliced scallions. Serve immediately and enjoy!
