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.
A-mazing!
Have to say I was really worried, but it all came together in the last 5 minutes as per your recipe.
My family literally licked their plates clean and are asking when are we having it again.
Thank you Nagi for catapulting me into stardom for the night.
Each successive recipe I make of yours seems to beat the one before and this one topped the list. Simple, delicious and exquisite Nagi, thank you ππ
this one is a regular on our meal list β itβs just the best. Love it.
Thank you
Made this tonight and it was absolutely delicious! The flavour was fantastic.
I ended up with hard lumps at the bottom of my cast iron pan, but from reading the other comments, it looks like I might have had the heat on too high and didnβt remove the pan off the heat source early enough to account for the extra heat retained in the cast iron pan. Anyhow, a delicious dish (like every recipe Iβve tried off this site). Thank you Nagi!
Hi Nagi I am a chef at a the pyalong pub in regional victoria put this on as a special what a good seller thanks
Thatβs amazing Peter!! Iβm so happy itβs a hit! N x
Would this work in an instant pot? How long?
Not this one sorry Regina, you need this simmering and reducing. N x
Want spaghetti allβs puttsnesa
This looks really really delicious! I canβt wait to try it.. i just want to let u know that i saw this recipe on an Instagram account and wanted to cross check with the websites that i follow the most and realized that this is actually your recipe.. it is an instagram account and the owner is using your exact words (that you use in the introduction) and recipe (in Turkish) and there isnβt any reference to you.. i got really frustrated and just wanted to let u know! Please let me know if you want the accountβs info!
Have you tried my recipe yet Gail? N x
Can you buy fish sauce?
Yes carrie, any good grocery store or Asian grocer stocks it. All our major supermarkets have it here too. N x
Amazing recipe!!! Is extremely tasty and Iβll be definitely making it again!
Your recipes are just spot on!!
This was the greatest quickest recipe tonight!!! Will definitely add to the rotation! Canβt believe how quick but delicious this was to make!!!
I made this tonight and it was delicious, but EVERYthing STUCK to the ottom of my skillet! I will be scraping all tomorrow.
How do I prevent this?
Hi Estelle, When I get a really stuck pan I put in about an inch of water and a quarter cup of vinegar. Bring to a low boil and stir. The stuck bits will begin to float off. What is left is pretty easy to wash off. I believe this is similar to βdeglazing.β
Hi Estelle, oh no β sorry you had issues here, can I ask what type of pan youβre using? Sounds like you may of had the heat up a little too high if itβs sticking to the pan. N x
I made this as per recipe π± this was delicious it will be on my menu list forever thank you again Nagi
This was so delicious I had to scoop out (lick) every bit of sauce before cleaning the pan.
Sheβs done it again! Absolutely delicious.
Oh thanks Lou! N x
Just made this for dinner. Wow! The flavor is amazing, everyone loved it!
Dear nagi im highly allergic to coconut of any form . I just found your recipes and I love Thai and Vietnamese food but canβt have anything with coconut in it from dry to oil to whatever. Can you please tell me what I can replace coconut with. As far as milk could I water down sweet condensed milk but as far as oil etc can you help me thanks debbie
Made this for dinner tonight and it was easy to make and tasty.
I made this for the first time last year and have not stopped making it, its fabulous!
Make sure you simply follow the recipe and it will turn out perfect ever time!
Yum again ! Making it on Wednesday for dinner. Canβt wait. You are so funny Nagi re Dozer and Cindy Crawfordβ¦ hilarious π π€£π
Hi Nagi, I have cooked this recipe on numerous occasions.As with all of your recipes ,many of which I use on a regular basis ,if followed to the letter ,they come out perfectly.Many thanks again for a great recipe .Regards Ron
Youβre so welcome Ron, thanks so much for the feedback!! N x