Sticky Vietnamese caramel chicken

Sticky Vietnamese caramel chicken
  • 0:10 Cook
  • 4 Servings
  • Easy

Ready in 10 minutes, this Vietnamese-inspired sticky chicken will be a hit with young and old.

Featured in
Fast and easy, Vietnamese recipes


  • 2 tablespoons peanut oil
  • 6 chicken thigh fillets
  • 450g packet 2 1/2 minute jasmine rice
  • 45g tub Vietnamese lemongrass and kaffir lime paste
  • 1/4 cup kecap manis
  • 2 tablespoons brown sugar
  • 2 teaspoons fish sauce
  • 2 tablespoons lime juice
  • 1 Lebanese cucumber
  • 1 long red chilli
  • 1 green onion
  • 1 bunch baby choy sum, trimmed
  • Fresh coriander sprigs, to serve


  • Step 1
    Heat half the oil in a large frying pan over medium-high heat. Cut chicken in half. Cook chicken, turning, for 4 to 5 minutes or until browned all over and almost cooked through.
  • Step 2
    Meanwhile, cook rice following packet directions. Combine Vietnamese paste, kecap manis, sugar, fish sauce and lime juice in a jug. Set aside.
  • Step 3
    Finely chop cucumber and thinly slice chilli and green onion. Combine cucumber, chilli and onion in a bowl. Set aside.
  • Step 4
    Reduce heat to medium-low. Pour sauce mixture over chicken in pan. Turn to coat. Simmer for 2 minutes.
  • Step 5
    Meanwhile, heat a wok over high heat. Add remaining oil, swirling to coat. Cut stems from choy sum leaves. Add stems to wok. Stir-fry for 30 seconds. Add leaves. Stir-fry for 30 seconds or until just wilted. Turn chicken in sauce. Simmer for a further 30 seconds.
  • Step 6
    Divide rice, choy sum, chicken and sauce among serving bowls. Sprinkle with cucumber mixture and top with coriander sprigs. Serve.

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