Ga Chien Nuoc Mam
Crispy pan-fried chicken thighs glazed with a savory-sweet caramelized fish sauce reduction. A Vietnamese classic that achieves golden, crackling skin with a deeply savory, umami-rich glaze.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 8 pieces (about 2.5 lbs) bone-in, skin-on chicken thighs
- 6 tablespoons fish sauce (nuoc mam)
- 3 tablespoons granulated sugar
- ½ cup water
- 6 cloves garlic cloves
- 1 teaspoon fresh cracked black pepper
- 2 tablespoons neutral cooking oil
- ¼ cup (loosely packed) fresh cilantro
- 2 chiles (optional, for garnish) fresh Thai red chiles
Instructions
- 1
Pat all 8 chicken thighs completely dry with paper towels, both skin and underside — removing moisture is essential for achieving crispy, golden skin instead of steamed, pale skin. Season both sides generously with salt and the 1 teaspoon of fresh cracked black pepper.
- 2
Make the caramel sauce by combining 6 tablespoons of fish sauce, 3 tablespoons of granulated sugar, and 0.5 cup of water in a small bowl. Peel and finely mince 6 garlic cloves and stir them into the fish sauce mixture. Set aside.
- 3
Set a large 14-inch skillet over medium-high heat and let it preheat for 2 minutes until just beginning to smoke. Add 2 tablespoons of neutral cooking oil and swirl to coat the pan evenly.
- 4
Working in two batches to avoid crowding, place 4 chicken thighs skin-side down in the hot oil. Listen for an immediate aggressive sizzle — if it's quiet, the pan isn't hot enough. Let them cook undisturbed for 6-7 minutes until the skin turns deep golden brown and renders its fat. Do not move them around; skin contact with the pan is what creates the crispy exterior.
- 5
Flip each thigh carefully with a fish spatula and cook the underside for 4-5 minutes until the flesh is pale golden and firm to the touch. Transfer this first batch to a plate. Repeat with the remaining 4 thighs, adding them skin-side down to the same skillet (you should have enough rendered fat from the first batch). Once all thighs are in the skillet after the second batch is seared, arrange them skin-side up.
- 6
Pour the reserved fish sauce caramel mixture over all the chicken pieces, being careful as it will bubble and steam. Reduce the heat to medium and let the sauce bubble gently around the chicken for 8-10 minutes, turning the thighs every 2-3 minutes and basting them with the sauce. The sauce will reduce and thicken into a glossy, caramelized glaze that clings to the chicken. You should smell a deeply savory, complex aroma — this is the fish sauce reducing and caramelizing.
- 7
Check for doneness by inserting an instant-read thermometer into the thickest part of a thigh (without touching bone) — it should read 165°F (74°C). The skin should be crackly and dark mahogany brown, and the glaze should coat each piece thickly and glossily.
- 8
Transfer the chicken thighs to a serving platter, scraping all the caramelized glaze from the pan and spooning it over the top. Tear 0.25 cup of fresh cilantro leaves and scatter over the chicken. If using fresh Thai red chiles for garnish, slice them thinly and arrange on top. Serve immediately while the skin is still crackling, with jasmine rice on the side to catch the glaze.
Tools you’ll need
- paper towels
- small bowl
- large 14-inch skillet
- fish spatula
- instant-read thermometer
- serving platter
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