This Coconut Caramel Chicken is a magical, EASY Vietnamese chicken recipe!! The chicken version of Vietnamese Caramel Pork, itβs slow cooked in coconut milk with Vietnamese flavourings until it reduces down to a sweet-savoury glaze and the flesh is tender.
Go all out with a Vietnamese menu and serve this alongside fresh Vietnamese Rice Paper Rolls,Β Bun Cha Vietnamese meatballs and a fresh Asian Slaw on the side!
An incredible Vietnamese chicken recipe
There are no words to describe how good this Vietnamese chicken is.
And how it looks like a million bucks when itβs finished but completely unimpressive while itβs cooking.Β Youβll probably be doubting me the whole time right up until the last 5 minutes when it transforms from milky bleakness into golden gloriousness!
Here by popular demand!
This is the chicken version of the wildly, unexpectedly popular Vietnamese Caramel Pork that I shared a few weeks ago. It really caught me off guard how much you loved that one β and it makes me so happy! That sort of recipe is completely and utterly me. A little different from the usual, big kapow! flavours, a bit exotic,Β and yet something that anyone can make without having to hunt down hard to find ingredients.
At the time I shared it, I was flopping back and forth trying to decide whether to share the legit Vietnamese pork version or this chicken version which is adapted from the pork.
And,Β unsurprisingly, quite a few people asked how to make the Vietnamese Caramel Pork with chicken. Itβs not as simple as just switching the pork with chicken. So here it is β the chicken version. π
The Vietnamese Caramel Pork is made with coconut water which actually doesnβt taste of coconut. Itβs kind of salty and a bit sweet β not that pleasant to drink plain. But it works great as a broth to slow cook pieces of pork.
However, I found that with chicken, it lacked flavour (pork meat has a stronger flavour than chicken). So I used coconut milk instead andΒ tweaked a few things β coconut milk is way sweeter than coconut water, so I cut down slightly on the sugar and added vinegar to balance out the sweetness. Plus reduced the cook time β the pork takes 90 minutes which is too long for chicken.
Best cut of chicken for this recipe
I find itβs easiest to make this Vietnamese chicken recipe with bone in, skin on thigh fillets, not only because you get the gorgeous bronzing of the skin but also because it wonβt fall apart in the time it takes to reduce the broth down to a sticky sauce.
However, I also really like this made with skinless boneless thigh fillets so Iβve got directions for this in the recipe too (it does involve taking them out earlier, otherwise they fall apart and it gets difficult to handle in the sticky sauce).
How to serveΒ Vietnamese Coconut Caramel Chicken
Because the glaze has quite a strong flavour, this is best served with plain white rice β jasmine rice is my favourite.
And for a fresh side, a crunchy Asian Slaw would be very fitting β itβs a terrific fresh salad with beautiful bright flavours. Or toss steamed vegetables or a garden salad with this Asian Sesame DressingΒ or theΒ Nuoc Cham in this Lemongrass chicken recipe.
And lastly:
I, Nagi of RecipeTin Eats, do hereby solemnly declare that this will be the last variation of a recently published recipe for the remainder of 2017.
Iβm very aware that Iβve done a handful of variations of late, pursuant to reader requests. π Like the Mushroom Rice (stove version) which was followed by a Baked Mushroom Rice. Parmesan Crusted Potatoes were followed by the low carb version of Parmesan Crusted Cauliflower.
Now Vietnamese Caramel Pork followed by this Vietnamese Coconut Caramel Chicken.
Thatβs it! No more!!!! (For 2017 π ) β Nagi x
Get your Vietnamese fix!
Lemongrass Chicken β one of my favourite things to grill!
Vietnamese Caramel Pork Bowls β super quick!
Browse all Vietnamese recipes
WATCH HOW TO MAKE IT
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Vietnamese Coconut Caramel Chicken
Ingredients
- 4 large / 5 small chicken thighs , bone in skin on (Note 1)
- 1/2 cup / 80 g brown sugar , loosely packed
- 1 tbsp water
- 400 g / 14 oz coconut milk , low fat (1 can) (Note 2)
- 1 1/2 tbsp fish sauce (Note 3)
- 2 1/2 tbsp rice vinegar (or cider vinegar)
- 2 garlic cloves , minced
- 1 eschallot / French onion , finely sliced (Note 4)
- 1/4 tsp white pepper (or black)
Garnishes (optional):
- 1 shallot , finely sliced (green onion / scallion)
- 1 large red chilli , finely sliced
Instructions
- Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.
- Stir, then put the chicken in SKIN SIDE DOWN.
- Adjust the heat so it is simmering energetically. Not rapidly, not a slow simmer (I use medium high heat on a weak stove, medium on a strong stove).
- After 25 minutes, turn the chicken.
- After another 25 minutes, the fat should separate from the sauce and turn a pale brown (see video).
- Turn chicken so the skin side is down. Move it around so the sauce doesnβt catch on the bottom of the skillet and to brown the skin.
- Once sauce and skin is brown, remove from heat.
- Place chicken on serving plates, spoon over some sauce (donβt need much, chicken is infused with flavour + sauce is strong).
- Garnish with shallots and chilli, if using. Serve with rice.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Still sporting the Cindy Crawford beauty spot*. Who wears it better?
* Otherwise known as black permanent hair colour that somehow got splodged on this face when he tagged along with me to the hairdresser!
Cindy Crawford image credit Feelgrafix.com.
Do you have a app that we can follow or just a website ? I really enjoy cooking your recipes
I donβt have an app but all of my recipes are available for FREE on my website! And you can search by ingredient if you want to cook something in particular! N x
This is a great recipe, made it for my family yesterday
I am happy that you liked it Clare! N x
This brought chicken to a whole new level for us. Fun to cook and delicious!!
Wow! Loved this recipe!!
My husband had seconds, which is something he doesnβt do often!!
Iβve cooked a lot of your recepies and loved all of them!!
Sweet and sour pork and chicken are family favorites!
Thanks for sharing!
Please keep your awesome recepies coming!! xx
Hi Nagi!
I started following your blog over a year ago. I LOVE your recipes! Your recipes in my inbox during the pandemic were so welcome. I miss you and Dozer! Is the cook book finished? When will you be back??
Hi Heather! I am still going on the cookbook β itβs scheduled for Oct 2022! I hope to start posting again in a few months! N x
Absolutely delicious! Used full fat coconut milk which was fine. Served with plain brown rice & crispy kale.
Canβt wait to try next recipe. Wish I had found u soonerx
Youβre here now β thatβs all that matters!! N x
I cooked this last night for 3 adults and 2 little kids with 8 chicken thighs, bone in, skin on. I followed instructions as directed and everything went perfect ! The flavours are phenomenal, I used full fat coconut milk. Itβs definitely on the sweeter side for me but is still worth 5 stars. No doubt I will be using this recipe again!
I did the recipe, it turned out great in flavour. But in my case, the oil didnβt separate, any idea why? I was thinking maybe it was beacause the heat was to high for my skillet. Also I ended up with a big crust at the bottom of the skillet π
The heat could be why or sometimes if the skillet is not heavy enough then it cooks too fast. Try a heavier based skillet. I have a recommended list of kitchen equipment here which can be helpful when investing in cookware! N x https://discountspot.info/recipetin-eats-essential-kitchenware/%3C/a%3E%3C/p%3E
Nagi, could you make this with golden Monkfruit sweetener or would it not work for the caramlisation? I am tempted because the rest of the recipe IS low carb, except for the brown sugar.
Although I havenβt actually tried it, I have heard that monkfruit sweetener will caramelise like sugar β please let me know if it works! N x
Hi, I loved this recipe. Your instructions are great. But I wonder if itβs possible to lower the sugar content? Not replace the sugar because that will likely mess up the taste.
What do you think? Half the amount but keep rest as is?
Hi Sara β I donβt recommend changing the sugar amount as that will affect the caramelisation. n x
Nagi, we couldnβt wait to try this, BUT, I used full fat coconut milk and it went weird and started to burn the chicken..
Tried it again and used Lite milk and it was perfect !!
Definitely into my recipe tin.
Thanks, Pam
This was easy to make, looked delicious, and was very tender.
I have a sweet tooth, but itβs so sweet!
How could I make it less sweet?
It is a sweet recipe but you canβt really change up the ingredients or you wonβt get that good caramelisation! N x
Thatβs what I thought.
I love all your recipes, Nagi.
Thankyou.
Sorry I wasnβt a fan of this recipe. Too sweet and chicken was dry and tough. Used skinless chicken thighs. Love all your other recipes though. This one is just not for me
Of course, without the skin, it will naturally come out somewhat dryer I think,,
I am sorry you didnβt enjoy it. It is sweet, but it shouldnβt be tough. N x
It amazes me how this combination of ingredients works beautifully. The end result tastes absolutely gorgeous. The sweetness from the caramel, coconut and shallots is beautifully balanced with the garnish. The fish sauce dissolves and mingles to add a subtle savoury note. I served this with just a touch of Japanese soy sauce to counter the sweetness. So easy to make and utterly authentic. Definitely a keeper.
Itβs really complex flavours from something so simple! Enjoy! N x
Yum! I love the sweet factor. Another winner of yours added into our dinner rotation.
Thanks! N x
Evening,
So glad you are doing a cook book finally, just wondering can we purchase the book in kmart big w shops in Western Australia.
And when will it be available.
Thankyou for your great work.
Made this the other night and used your cauliflower mash as accompliment. Worked a treat β good simple recipe
Also used the mash piped on edge of scallop shells for Coquilles Saint Jacques in lieu of potato which also worked well
Wow! This was amazing. I made it for 8 and removed some of the liquid to reduce in a separate pan and used that on the coconut rice. What a winner. This was loved by even my fussy eater as it wasβnt too sweet. Thank you (again) for a great recipe. Will definitely be making this again.
This dish is amazing and such a hit. We had it with rice and Asian Slaw.
My sauce at the end became quite thick and I used coconut milk (not low fat) instead of saucy like yours did, it didnβt split. Not sure what I did wrong at the end but it was still amazing. Thx
excellent!!!!! so easy
Made this last night and husband wants it again tonight!
Delicious!
Iβm doing the pork one instead though.