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.
To my surprise this was an amazing dish, cooked it for guests and we were all blown away with the flavour. I cut the sugar down to half amount as I used coconut milk and added lemongrassand chilli..Fish sauce at end for balancing the taste. Very easy and great for guest..Thankyou
Youβre so welcome! N x
I want to make this with a cut up whole chicken. Do you have any advice?
Delicious and so easy too! Definitely a keeper recipe and will double batch next time. BTW, I love your tiramisu recipe too!
Thanks so much Jenny π N x
Could you freeze the chicken in the sauce and then cook it later? It looks so yummy and Iβm doing lots of freezer meal prep!
Hi Nagi,
This is great. Do you think it could be adapted for a large baking dish in the oven? Iβd like to make it for a larger group, but having 3 skillets going isnβt practical.
Thanks!
I was a bit skeptical about putting a whole can of cocount milk inβ¦.but by the end of cooking it had reduced and brown up. It was delicious. Sweet and sticky wonderful with Jasmine rice. This recipe is a definite keeperβ‘β‘β‘
Iβm so glad you stuck with it Amy!! N x
This was utterly divine! And just as it says, it turns to caramel deliciousness right at the very end. I think next time I will double the recipe and have enough left over for Banh Miβs the next day!
I will be trying your oven fried chicken tonight and the lentil soup as soon as I purchase lentils. Your recipes are βdown-to-earthβ and look delicious.
I will comment again when these recipes are tried.
Thanks so much Pieri! N x
I made this last night along with your rice paper rolls and it was an absolute hit with my family! Such a simple recipe but packed with so much flavour! I plan to work through many of your recipes during ISO, thank you for sharing your recipes
Youβre so welcome Tara, Iβm so glad you loved it! N x
Can this be made in an instant pot? Looks so delicious!
Hi Taylor, you need to simmer the sauce to reduce β it wonβt work in the IP unfortunately β N x
I saw someone asked earlier but I didnβt see a response β can this be made in an instantpot? How about with frozen chicken?
Hi Nagi, Just made this recipe and it was SO delicious! Thank you.
everyone loves this dish, super π₯° thank you so much,
Hi Nagi, fantastic tasty meal but any thoughts how I could make it vegetarian?
Hi Darren, you could possibly try this with chickpeas or firm tofu π
Hi Nagi, I love this recipe but with not being able to go to the shops, I only have pork sausages. Could I try this recipe with sausage patties maybe?
I live in a rural area in the foothills of a mountain range in the US. Even when there isnβt a pandemic lockdown order, it can be hard to get coconut milk. Can I make this with milk, half/half, evaporated milk or sweetened condensed milk, all of which I already have in hand?
Hi Becky, sorry they wont be suitable for this recipe β N x
Hi Nagi, I made this for the first time & served with my girlfriends. Followed exactly your recipe. It was a hit so I made it again for my family (boys) hubby loved it! Thanks so much. I will try your whole roasted chicken recipe for dinner tonightπ
Wow, this is delicious! I used coconut cream instead of milk, because I didnβt have any and it was so yummy. So easy to cook, the chicken is so tasty, another great recipe, a definite keeper. Thank you for being so easy to follow, give Dozer a pat for me, cheers.
Yum, coconut cream just makes it more rich β Iβm so glad you enjoyed it Raelene! N x
OH MY. OH MY. OH MY.
THIS IS SUPER DELICIOUS AND SIMPLE. You have honestly nailed this one!
Everyone needs to make this!
Thanks so much Jayne!! N x
Hi Nagi, Iβve cooked this a few times and itβs delicious but struggle to clean my pan after as I get lots of burnt bits stuck to the bottom of my pan. However my boyfriend keeps begging me to cook this again so Iβm wondering what skillet youβre using? Thanks!
Hi Min, I use a cast iron skillet. You can always deglaze the pan β once youβve finished cooking, put some water into the pan and bring it to a simmer. Youβll find that all the bits on the bottom dissolve into the water and cleaning should be a breeze! N x
Thanks Nagi!
WOW!!! no more words needed !
Thanks so much Glynis!