{"id":16990,"date":"1990-01-25T18:48:07","date_gmt":"1990-01-26T01:48:07","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=16990"},"modified":"2016-08-08T01:55:06","modified_gmt":"2016-08-08T08:55:06","slug":"balsamic-glazed-chicken-with-smoked-mozzarella-and-garlic-rice-pilaf-2","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=16990","title":{"rendered":"Vietnamese Style Caramel Chicken"},"content":{"rendered":"<p><a href=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/1990\/01\/Vietnamese-Style-Caramel-Chicken.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright  wp-image-19282\" src=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/1990\/01\/Vietnamese-Style-Caramel-Chicken.jpg\" alt=\"Vietnamese Style Caramel Chicken\" width=\"265\" height=\"182\" srcset=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/1990\/01\/Vietnamese-Style-Caramel-Chicken.jpg 500w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/1990\/01\/Vietnamese-Style-Caramel-Chicken-300x206.jpg 300w\" sizes=\"auto, (max-width: 265px) 100vw, 265px\" \/><\/a>1\/4 C. packed dark brown sugar<br \/>\n1\/2 C. water, divided<br \/>\n2 T. fish sauce<br \/>\n1 T. grated fresh ginger<br \/>\n1 clove garlic, minced<br \/>\n1\/4 tsp. red pepper flakes<br \/>\n1 1\/2 pound boneless, skinless chicken thighs, cut into bite sized pieces<\/p>\n<p>Heat sugar and 1\/4 C. water in a large saucepan over medium heat, swirling pan occasionally, until mixture is bubbling and very dark brown, about 8 minutes. Whisk in the remaining 1\/4 C. water, fish sauce, ginger, garlic, and pepper flakes. Stir in chicken and cook until the sauce is thickened and sticky and chicken is tender, about 10-15 minutes. Serve with steamed jasmine rice.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1\/4 C. packed dark brown sugar 1\/2 C. water, divided 2 T. fish sauce 1 T. grated fresh ginger 1 clove garlic, minced 1\/4 tsp. red pepper flakes 1 1\/2 pound boneless, skinless chicken thighs, cut into bite sized pieces Heat sugar and 1\/4 C. water in a large saucepan over medium heat, swirling pan occasionally, until mixture is bubbling and very dark brown, about 8 minutes. Whisk in the remaining 1\/4 C. water, fish sauce, ginger, garlic, and pepper&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=16990\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[34],"class_list":["post-16990","post","type-post","status-publish","format-standard","hentry","category-poultry","tag-asian"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/16990","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16990"}],"version-history":[{"count":3,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/16990\/revisions"}],"predecessor-version":[{"id":19283,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/16990\/revisions\/19283"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}