Caramel-Braised Chicken with Ginger and Lime Recipe

Published:  11/11/2019

This is my version of Milk Street Magazine's Caramel-Braised Chicken with Ginger and Lime. This dish has spectacular flavor unlike anything I have ever had before. It is a time-consuming recipe but well worth it, especially if you do as I suggest and prep and then line up the ingredients in order of use.

Caramel-Braised chicken with Ginger and Lime (Vietnamese) adapted from Milk Street 2018

• 2 tablespoons plus 1/2 cup plus coconut water, divided
• 1/4 cup white sugar
• 3 tablespoons fish sauce
• 2 medium shallots, peeled, halved and thinly sliced ( 1 cup)
• 1 3-inch piece fresh ginger, peeled and cut into 1/8-inch matchsticks ( 1/3 cup)
• 2 pounds boneless, skinless chicken thighs, trimmed of most of fat, cut into 1 ½ inch pieces
• 1/3 cup chopped fresh cilantro leaves and tender stems + 1/3 cup chopped fresh cilantro leaves for garnish
• 1 small jalapeno chili, stemmed, seeded and finely diced. Use more if you prefer more spice. OR 1 ½ tsp finely diced serrano pepper
• 1 tablespoon grated lime zest. I like to use a microplanner like this
• 1 tablespoon lime juice
• Steamed rice, to serve

             Prepare each ingredient, place in bowls and line up in order of usage.

In a large skillet over medium high heat, combine 2 Tbsp. coconut water and ¼ c sugar. Boil, stirring until golden at edges, about 4 minutes.

Remove the pan from the heat and add the fish sauce along with the remaining 2 tablespoons coconut water; the mixture will bubble vigorously and the caramel will harden in spots.

Bring to a simmer over medium and cook, stirring, until the hardened bits have dissolved.

Turn heat to high, add sliced shallots and ginger. Lower heat to low, bring to a simmer, then cover and cook 5 minutes. Increase to medium-high and stir in the chicken. Bring to a simmer and cook, stirring occasionally, until the sauce reduces and clings to the chicken, 10 to 14 minutes.

Off heat stir in 1/3 c. cilantro, jalapeno, and lime juice and lime zest. Top with other 1/3 c. cilantro and serve with rice and lime wedges.