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.
I seriously canβt believe how delicious and easy this was, my entire family devoured every last drop of the sauce! I want to try this with tofu next!
Iβm so glad it was a hit Amy!
Tried it once β fabulous.
Tried it again and againβ¦.
Can I use chicken wings
Pre make cook and freeze for later then thaw and heat ?
Any suggestions would be great π
I just made the Vietnamese caramel coconut chicken and it was absolutely delicious. Your instructions are perfect. I was referred to your site from a friend
Hi Nagi! I have been a fan of yours for years and Dozer also. I going to try this recipe this week. I wanted to ask how old is Dozer now? I love the way you capture the cute and funny Dozer. Also, I think you live in Australia? Just wanted to know if youβre safe from the fires take care Nagiβ₯οΈ
Bonnie from Markleeville, CA
Hi Bonnie, Dozer is 7! I am safe from the fires as I live on the coast, thanks so much for thinking of us here β€οΈ
Hi Nagi! I have been a fan of yours for years and Dozer also. I going to try this recipe this week. I wanted to ask how old is Dozer now? I love the way you capture the cute and funny Dozer. Also, I think you live in Australia? Just wanted to know if youβre safe from the fires take care Nagi
Bonnie from Markleeville, CA
Will the recipe work if you use regular coconut milk instead of lite?
Yes definitely Jennie β N x
Hi Nagi,
I love your recipes so much β₯οΈ I was wondering if I could use coconut sugar instead of brown sugar?
Hi V, I donβt see why not!
My new favorite recipe. This is the BEST of all Iβve tried from your blog. I add add 1 Tablespoon lemongrass powder about five minutes before its done. Yikes β this IS amazing. Thank you, thank you, thank you!
I came to your site because I love Japanese food. The other recipes look fantastic.
Canβt wait to try them out.
Regards.
I hope you love them Roy!
these recipes look heavenly.
Cooked this dish and all the family loved it! Have made a few of your recipes and found all of them super tasty. Have recommended your website to friends and family. Thanks for the great recipes.
Thatβs wonderful to hear, thanks so much!
I used a slight variation of this recipe and braised wild turkey legs in it. It turned out amazing.
I substituted palm sugar instead of brown sugar and added thai chilies in the sauce. Once I made the sauce, I pan seared the wild turkey legs, and added them to a large casserole dish, poured the sauce over and braised in the oven for 4.5 hrs. on low heat to tenderize the very tough turkey legs. Great flavor, and easy to make. Thanks Nagi!
Forgot to mention it, but I served this with cooked white rice that I stir fried with vegetables and cashews with a touch of soy sauce.
Iβve never heard let along tried this dish, but the βcaramelβ word grabbed my eye! Well all I can say is wowza wowza WOWZA!! such a quick to prepare dish yet full of amazing flavour. The whole family gave this one the thumbs upβ¦.this ones going straight to the pool room π€£
OMG I watched The Castle the other night!!!!! π N xx
This chicken was amazing. The whole family loved it
Thatβs great to hear Shifa β€οΈ
Oh my. This is delicious! Canβt get enough of that yummy sauce
Itβs so good isnβt it Kim!
OMG This was soo good! Every recipe I make of yours works out so well π
Iβm so glad you loved it Bec, thanks for letting me know!
What a winner. !!! We LOVED this.
Easy to make. Wonderful finished sauce. I usedBalsamic sweet vinegar As didnβt have the rice vinegar. DELISH!
Husband asked that I just make the sauce to use over other foods as well.
How would it go without the chicken in it Nagi??
Hi Elle, I have this recipe for pork too!
Would it turn out caramelising at the end if I didnβt put chicken into it??? Hubby loved it sooooo much
I love your website Nagi. Every recipe Iβve tried is delicious and a real hit with the entire family. But most of all I just love your blog with the addition of Dozer, it just cracks me up every time.
Thanks so much Jo!
Love love love this dish!! I add some fried tofu, to soak up some of the yummy juices plus I pan fried the chicken prior putting in the mix. My kids and family loves it.
Yes! Great idea Theresa, I love fried tofu!