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Vietnamese Caramelized Chicken Marinade

This works just as well with pork. It's not overly sweet, but wonderfully different. Great grilled as well. If the fish sauce is too strong, replace a tablespoon of fish sauce with water. Prep time does not include marinade time. If you don;t want to marinade, just use it as a stir-fry sauce.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • Cook the sugar in a small heavy saucepan over low heat, stirring constantly, until brown. It will smoke slightly.
  • Immediately remove the pan from the heat and stir the fish sauce into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
  • Return the mixture to low heat and gently boil, stirring occasionally, until the sugar is completely dissolved, about 3 minutes.
  • Add the shallots and ground pepper to taste; stir to combine.
  • Cover chicken with marinade for at least 1/2 hr, preferably more.
  • Grill or barbecue or stir-fry for about 3 minutes.
  • NOTE: Cool this sauce thoroughly before using. If cold food is added to a caramel sauce that is hot, the sugar will harden instantly and you'll end up with a dish full of candy chips.
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@melting pot
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@melting pot
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"This works just as well with pork. It's not overly sweet, but wonderfully different. Great grilled as well. If the fish sauce is too strong, replace a tablespoon of fish sauce with water. Prep time does not include marinade time. If you don;t want to marinade, just use it as a stir-fry sauce."
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  1. djmastermum
    This sounds wonderful, guess what we are having for tea tomorrow, 'cept I will use ribs, because that is what I have handy atm! I'll rate after we have tried it. :-)
    Reply
  2. melting pot
    This works just as well with pork. It's not overly sweet, but wonderfully different. Great grilled as well. If the fish sauce is too strong, replace a tablespoon of fish sauce with water. Prep time does not include marinade time. If you don;t want to marinade, just use it as a stir-fry sauce.
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