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Nutrition Facts
Serving Size 1 (226g) Recipe makes 2 servings
Calories 383
Calories from Fat 104		(27%)
Amount Per Serving		%DV
	Total Fat 11.6g	17%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.1g
Cholesterol 80mg		26%
Sodium 2276mg		94%
Potassium 491mg		14%
Total Carbohydrate 41.3g		13%
	Dietary Fiber 0.1g	0%
	Sugars 34.3g
Protein 28.5g		57%
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Vietnamese Caramelized Chicken Marinade

Recipe #145956 | 15 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: melting pot
Nov 22, 2005

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.

SERVES 2 (change servings and units)

Ingredients

1/3 cup white sugar
1/4 cup fish sauce, at room temperature
4 shallots, fienly minced
1/4-1/2 teaspoon white pepper or black pepper
250 g chicken breasts, thinly sliced

Directions

1
Cook the sugar in a small heavy saucepan over low heat, stirring constantly, until brown. It will smoke slightly.
2
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).
3
Return the mixture to low heat and gently boil, stirring occasionally, until the sugar is completely dissolved, about 3 minutes.
4
Add the shallots and ground pepper to taste; stir to combine.
5
Cover chicken with marinade for at least 1/2 hr, preferably more.
6
Grill or barbecue or stir-fry for about 3 minutes.
7
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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Featured Reviews for This Recipe

From: djmastermum

On Nov 27, 2005

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.