Comments on: Vietnamese Caramel Ginger Chicken

By: Robyne Gardner

Robyne Gardner — Sun, 10 Mar 2024 22:05:37 +0000

Another fantastic recipe.
I was thinking how can this watery-looking chicken end up like Nagi’s pic but then I thought, why would you doubt Nagi? Trust the process.
It was amazing and so delicious. I will definitely make this regularly. Next time I will serve it over salad or some separate stir-fried veggies
Thanks, Nagi for another amazing recipe

By: Alice

Alice — Wed, 06 Mar 2024 00:39:38 +0000

Based on pictures and the sugar, I expected these to be sweeter like a general tso’s chicken. But it was actually perfectly savory – I assume because of the fish sauce. It was an easy, cheap recipe and I got the perfect coloring and glaze on the chicken by simmering (boiling, really) on high for most of the 10 minutes, then as the glaze formed, stirring quite often to prevent burning and get a nice, rich color (as Nagi instructs!)

If you’re not getting the glaze/deep color, check the recipe tips and adjust accordingly!

By: Lynda Wilson

Lynda Wilson — Mon, 26 Feb 2024 08:56:57 +0000

Such a clever recipe: quick and super delicious. This will definitely on high rotation! Thank you Nagi.

By: Ruth

Ruth — Wed, 21 Feb 2024 06:54:33 +0000

Incredible! Not too sweet. Not too spicy. Perfect. I think this is another keeper!! We had rice and the Asian Slaw that was recommended. That is also very VERY nice. I highly recommend both recipes!