Caramel Chicken

  • 55min prep
  • 20min cook
  • 6 Servings


  • Pickled Cucumber


  • 2 teaspoons peanut oil

  • 800g chicken thigh fillets, trimmed, thinly sliced

  • 1 medium red onion, thinly sliced

  • 2 garlic cloves, thinly sliced

  • 1 tablespoon soy sauce

  • ¼ cup caster sugar

  • 2 tablespoons fish sauce

  • 1 tablespoon lime juice

  • Steamed jasmine rice, to serve


  • Heat oil in a wok or frying pan over medium-high heat. Cook chicken, in batches, stirring, until golden. Transfer to a bowl.

  • Add onion. Cook, stirring, for 5 minutes or until softened.

  • Add garlic. Cook for 1 minute or until fragrant.

  • Return chicken to pan. Add soy sauce. Cook, covered, for 5 minutes, or until chicken is cooked through.

  • Add sugar. Cook, stirring, for 1 to 2 minutes or until mixture is bubbling.

  • Add fish sauce and juice. Cook, stirring, for 1 minute or until sauce thickens.

  • Serve with pickled cucumber and rice.

↓ This is a component-based recipe. ↓

Pickled Cucumber


  • ¼ cup rice wine vinegar

  • 2 tablespoons caster sugar

  • 2 Lebanese cucumbers, cut into thin ribbons

  • 1 green onion, thinly sliced


  • Make pickled cucumber Place vinegar, sugar and ¼ cup cold water in a saucepan over medium heat.

  • Cook, stirring, for 2 minutes or until sugar has dissolved.

  • Transfer to a heatproof bowl. Add cucumber. Stir to combine.

  • Set aside to cool completely.

  • Stir in onion.