Cook until the sugar starts to melt and turn brown, about 5 minutes. Spread the sugar evenly in the middle of the pan so that it caramelises uniformly. Posted by DamiDelicious May 30, 2018 May 30, 2018 Posted in Uncategorized Tags: caramel, chicken, chicken recipe, ginger, recipe, Vietnamese, Vietnamese cooking. Please share it with us on Instagram using #scruffandsteph and @scruffandsteph! If you grew up in a Vietnamese household, you would probably recognise this dish well. Ingredients. It may look really simple but it is so easy to burn your caramel. https://www.foodnetwork.com/recipes/katie-lee/caramel-chicken-7552532 In a small bowl, combine the chicken bouillon or stock powder (if using) with 1/4 cup of boiling water. This is because pale chicken makes it appear that the sauce has not penetrated the meat. 2scallions, thinly sliced on the diagonal. Heat a large skillet over medium heat. My first attempt and this tastes really similar to my go-to order at my favorite restaurant (which has closed