You may remember that I visited La Fais’sie d’Cidre festival in Jersey a while back, where I met lots of interesting people. One of which, was the great team from La Crémière.

I couldn’t resist picking up some of their Jersey Salted Caramel to try out later at home, so I had a little look through their suggestions for recipes and finally settled on the Vietnamese Chicken Bites.

You would think that the most obvious recipe would be a sweet dish (and you’re probably right, you can make some killer brownies with this stuff!) but I really wanted to do something a little different, so here it is.



To make enough of this dish for 2-3 people, you will need the following ingredients:

  • 100ml La Crémière Salted Caramel Sauce
  • 3 free range chicken breasts
  • 50ml soy sauce
  • 25ml fish sauce
  • Juice of half a lemon
  • 1 chilli 
  • 1 thumb ginger, peeled
  • 1 good sized clove of garlic
  • Parsley to serve

In terms of preparation, you are better to start your chicken the day before you intend to cook this, so you can leave it with plenty of time to marinate. If you’re pushed for time though, you can prep on the day and just give it 4 hours in the fridge.

The beauty of this recipe is that it really is very, very simple to make! If there was a level before ‘easy’, this recipe would fit in to it!

First up, chop up your chilli, ginger and garlic into rough pieces and put them into a large bowl. You’re going to blitz this all together soon, so don’t worry about being precise with your chopping!

Squeeze your lemon juice in over the chopped ingredients. Next up, dig out your delicious caramel sauce, try not to eat it all as you go along (maybe just a spoonful!).

If the caramel sauce is a little hardened, run it under the warm water tap to loosen it up, or you can stand it in a bowl of hot water for a few minutes.


Add the Jersey Salted Caramel into the bowl, along with soy sauce and the fish sauce. I know it looks exceptionally off putting at this point, but trust me, it tastes a million times better than it looks.

The recipe does call for only one chilli, but if you want a little more bite with your bites, then you can play around with this and throw in a few more!

Finally, grab your blender (you can always tip the mixture into your blender if that’s the style you have) and get blitzing. Make sure you get all the big chunks, you don’t want to bite into a garlic surprise later on!

To finish off, pour the mixture over your diced chicken pieces and pop the whole thing in the fridge to marinate, ideally for 24 hours if you have the time.

Make sure you take it out of the fridge perhaps 20 minutes before you want to cook the chicken and allow it to come to room temperature. Pre-heat your oven to 180˚celsius whilst you’re waiting.

Once the oven is heated, simply pop your chicken bites in an oven proof dish and place them in the oven to cook for 20 minutes.

Whilst this is cooking, you can prep whatever accompaniment you fancy to go with your chicken, personally I opted for rice, but you can always choose to be healthier than me and go for a salad if you wish! Although, since you’re already devouring salted caramel sauce, you may as well go all out!

After 20 minutes, take the chicken out and grill the pieces briefly on each side, so the skin becomes nice and crispy. You can top with coriander to serve and even throw on a few toasted sesame seeds if you like!


Et Voila! There you have it, a deliciously tasty treat, using Genuine Jersey produce –  the very best of what our stunning island has to offer.

There are loads of great recipe ideas you can make using La Crémière Jersey Salted Caramel, simply visit their Facebook page to get your inspiration.

It’s well worth paying them a visit to pick up your little bottle of heaven if you’re in Jersey and if not, then do not fear! All you lovely readers in the UK can also get your fix of Jersey Salted Caramel! Simply visit the website and place your order here.

Happy cooking everyone, let me know what recipe you go for and share your pics with me on Facebook, Twitter or Instagram if you make a delicious dish? I’d love to see them!


3 thoughts

  1. Wha??? Salted Caramel and CHICKEN? I would have thought you’d lost your mind but the end result looks pretty good.

    Sugar, particularly palm sugar is used a lot in South East Asian cooking so I guess the salted caramel sauce is in place of that.

    This post would make a great submission to Our Growing Edge, which is a link up party for new food adventures. This month’s theme is “RANDOM YET CREATIVE”. More info here:


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