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Vietnamese Caramel Chicken and Mushrooms --SUPER easy and SUPER delicious!!

Vietnamese Caramel Chicken and Mushrooms

Closely adapted from Charles Phan
Course Entree
Cuisine Vietnamese
Author TheSpicedLife


  • approx. 3 lbs chicken pieces, preferably bone-in
  • 2 T vegetable oil
  • 2 med-large shallots, sliced into thin rings (I was out and used 2 small yellow onion
  • 2 T water
  • 1 inch piece of ginger, minced
  • 1.5 lbs sliced mushrooms (I used maitake and crimini)
  • 2 Thai chile peppers, halved, optional (I left out because of kids and served with sambal oelek on the side)
  • 1 cup Vietnamese caramel sauce (see below)
  • chopped cilantro for garnish
  • jasmine rice for serving
  • blanched green beans for serving optional


  1. Brown the chicken pieces all over in the oil on medium heat in a medium-large heavy pot, such as a Dutch oven (traditionally a clay pot would be used).
  2. When the chicken pieces are all browned, set them aside in a large bowl.
  3. Add the onions to the pot with the 2 tablespoons of water and turn the heat up to medium high. Scrape the bottom of the pot using the water to deglaze it. The water will cook off.
  4. When all browned bits are scraped up, add the ginger and stir, sautéing for 2-3 minutes. Add the mushrooms and stir to cook a bit. Do not worry about browning them. Cook for another 2 minutes.
  5. Add the chile peppers if using and stir.
  6. Add the chicken and then stir in the prepared caramel sauce.
  7. Bring to a boil and then reduce heat and cover, and let simmer for 10 minutes.
  8. Remove the lid and let continue to simmer, until the chicken is cooked through.
  9. Garnish with cilantro and serve with Jasmine rice and blanched green beans (if using--those are my addition and they were delicious).