Vietnamese Coconut Caramel Chicken
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
55 mins
-
Total Time
1 hr
-
Servings
4 - 5 people
-
Calories
555 kcal
-
Course
Main Course
-
Cuisine
Vietnamese
Vietnamese Coconut Caramel Chicken
Description
This dish starts by caramelizing brown sugar with water to form a rich caramel base, to which coconut milk, fish sauce, rice vinegar, garlic, and shallots are added. Chicken thighs, preferably bone-in and skin-on for flavor and texture, are simmered skin-side down to develop a crisp, caramelized coating while the sauce reduces and thickens. The interplay between the sweet caramel, creamy coconut, and umami-rich fish sauce creates a complex sauce.
The recipe uses aromatic seasonings and gentle simmering over about 50 minutes, turning the chicken to brown all sides and allow fat to separate, further enriching the glaze. Optional garnishes like sliced shallots and red chili add freshness and gentle heat. Serving with rice helps balance the rich sauce and brings the flavors together.
Instructions include adaptations for skinless or boneless thighs and notes on choosing chicken parts and seasoning substitutions to accommodate preferences and availability.
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 minced, cloves
- 1 eschalot finely sliced (Note 4, or French onion
- 1/4 tsp white pepper (or black)
Garnishes (optional):
- 1 shallot , finely sliced (green onion / scallion)
- 1 red chili finely sliced, large
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 doesn't 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 (don't need much, chicken is infused with flavour + sauce is strong).
- Garnish with shallots and chilli, if using. Serve with rice.
Notes
- Bone-in, skin-on thighs are best for tender meat and a golden skin; skinless thighs require shorter cooking and careful timing.
- Chicken breasts are not recommended due to different cooking needs that affect flavor absorption and texture.
- Fish sauce adds complexity without a fishy taste; for low sodium, substitute low sodium soy sauce.
- Eschalots are preferred but may be substituted with finely chopped onions.
- Calories may be higher due to fat separation in the sauce; spoon sparingly to reduce fat intake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Serving | 336g | |
| Calories | 555cal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
