Today’s recipe is one that was inspired by Jo Romero’s Chinese Lemon Chicken. Awhile back this winter, I prepared the ultimate comfort food dish – AIP Paleo Lebonese yellow rice a long side the Chinese Lemon Chicken as seen here on Comfort Bites Blog. It was an amazing recipe that I thoroughly enjoyed, which is why how I happened upon today’s recipe, another twist on classic takeout, only a Vietnamese version. Traditionally, caramel chicken includes an equal ratio of vinegar to fish sauce, which creates the ultimate umami flavor profile. Couple this killer taste with sweet coconut sugar and pungent ginger, and you’ve got yourself a chopstick worthy meal. I chose to serve mine with a mixture of peppery green and herbs, including the daikon radish sprouts pictured along side the chicken. Overall, this recipe is incredibly tasty and a great treat sure to squash any greasy takeout cravings.
Vietnamese Caramelized Ginger Chicken
- 2 lb chicken thighs
- 2 tbsp apple cider vinegar
- 2 tbsp fish sauce
- 1/4 cup chopped green onion
- 1/2 cup coconut sugar
- 1/4 cup minced fresh ginger
- 1 tbsp Otto’s Cassava Flour
- 2 tbsp water
- 2 tbsp coconut oil
- Heat 1 tbsp oil in a large pan over medium-low heat and saute ginger until fragrant, 1-2 minutes, then remove from the pan and set aside.
- In a bowl, mix together fish sauce, vinegar, coconut sugar, and ginger.
- Cut chicken into bite size pieces and pat dry with a paper towel.
- Heat pan with remaining tbsp of oil over medium heat and sear the chicken on both sides until golden, then pour half of the sauce into the pan, allowing to cook until chicken is 3/4 of the way cooked through.
- Whisk cassava flour and water together, then add into remaining sauce and pour the sauce over the chicken and allow to cook until thickened and coating the chicken.
Psalm 116:1-1 “I love the Lord, because He has heard My voice and my supplications. Because He has inclined His ear to me, Therefore I will call upon Him as long as I live.”