Vietnamese Caramel Chicken

Instructions

1. Prepare the chicken
   Pat the chicken thighs dry with paper towels. If desired, cut larger thighs into 2-3 pieces to create more surface area for the caramel sauce to cling to. Season lightly with salt and set aside.
2. Make the caramel
   In a large, heavy-bottomed skillet or Dutch oven, combine sugar and water over medium heat. Do not stir, but swirl the pan occasionally until the sugar dissolves completely and turns amber in color, about 5-7 minutes. Be careful not to burn it.
3. Add the aromatics
   Once the caramel reaches a deep amber color, carefully add the oil (it may splatter), then add the sliced onions, garlic, ginger, and chilies if using. Stir quickly to coat in the caramel and cook for 1-2 minutes until fragrant.
4. Brown the chicken
   Add the chicken pieces to the skillet, skin side down. Allow them to brown for about 3-4 minutes, then flip and brown the other side for another 2-3 minutes. The caramel will continue to darken, which is perfect for flavor development.
5. Add liquids and simmer
   Pour in the fish sauce and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, or until the chicken is fully cooked and tender.
6. Reduce the sauce
   Remove the lid and increase heat to medium-high. Allow the sauce to bubble and reduce for about 5 minutes, until it becomes thick and glossy, coating the chicken pieces. Turn the chicken occasionally to ensure even coating.
7. Garnish and serve
   Transfer the chicken to a serving plate. Pour the remaining sauce over the chicken and garnish with sliced green onions and fresh cilantro. Serve hot with steamed jasmine rice and stir-fried vegetables.