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Caramel Chicken Thighs Mekong-Style


This is a wonderful recipe, rich and full of flavour but not too spicy.

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Rate this recipe 4.5/5 (6 Votes)


  • 4 skinless chicken thigh cutlets
  • 2 tbsp cooking oil
  • 2 tbsp fish sauce
  • 1 medium onion, sliced
  • 3 cloves garlic, sliced
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup light soy sauce
  • 2 tbsp palm sugar, grated (or brown sugar)
  • 1/4 - 1/2 cup water
  • Juice from 1 lime
  • Lime wedges to garnish


Adapted from


Step 1

Place the chicken in a bowl with the oil, fish sauce, onion, garlic and pepper. Toss to combine. Heat large frying pan over medium high heat. Add chicken pieces and brown. Add soy sauce. Cover pan, reduce the heat to low and cook for 15 minutes, stirring occasionally. Increase the heat to med-high, add palm sugar, water and lime juice. Cook uncovered for 3 - 4 minutes, or until the sauce is rich and syrupy and chicken is cooked through. Garnish with lime wedges and coriander, and serve


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