This Coconut Caramel Chicken is a magical, EASY Vietnamese chicken recipe!! The chicken version of Vietnamese Caramel Pork, it’s 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, 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 it’s finished but completely unimpressive while it’s cooking. You’ll 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 – 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, 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, unsurprisingly, quite a few people asked how to make the Vietnamese Caramel Pork with chicken. It’s not as simple as just switching the pork with chicken. So here it is – the chicken version. 🙂
The Vietnamese Caramel Pork is made with coconut water which actually doesn’t taste of coconut. It’s kind of salty and a bit sweet – 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 and tweaked a few things – 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 – the pork takes 90 minutes which is too long for chicken.
Best cut of chicken for this recipe
I find it’s 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 won’t 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 I’ve 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 serve Vietnamese Coconut Caramel Chicken
Because the glaze has quite a strong flavour, this is best served with plain white rice – jasmine rice is my favourite.
And for a fresh side, a crunchy Asian Slaw would be very fitting – it’s a terrific fresh salad with beautiful bright flavours. Or toss steamed vegetables or a garden salad with this Asian Sesame Dressing or the 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.
I’m very aware that I’ve done a handful of variations of late, pursuant to reader requests. 🙂 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.
That’s it! No more!!!! (For 2017 😉 ) – Nagi x
Get your Vietnamese fix!
-
Lemongrass Chicken – one of my favourite things to grill!
-
Vietnamese Caramel Pork Bowls – 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 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.
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.
Stheni says
Another huge hit. Thank you Nagi. Now I know what chicken I ate at the night market in Thailand 3 yrs ago LOL!! The super easy prep and the delicious flavour make up for the 50min wait. Will be cooking this one again and again.
Nagi says
I’m so glad you loved it Stheni!! ❤️
Carolyn says
Have you successfully doubled this recipe?
Stephen says
I made this last night. It takes longer to cook than some dishes but it is a simple to prepare and the flavour was magnificent. I shall definitely be cooking this again, soon! Thanks for sharing the recipe, Nagi!
Nagi says
But it’s soooo worth it isn’t it Stephen!!
Dors says
Definitely magic!
Hayden Cooke says
This was amazing. I couldn’t believe how strong the coconut flavour was through the sauce. I only have a handful of go to recipes, but this has been added to the mix. Will definitely be a regular in our household. Anyone thinking of trying this – do it, do it now. you won’t be disappointed
Nagi says
That’s awesome to hear Hayden, thanks for letting me know!
mandy brooks says
another beauty. delish
Nagi says
Thanks so much Mandy!!
Susan webert says
Thank you for your recipes. I failed to download the 15 minute meals booklet Ndlovu now can’t retrieve it. Can you help.
Nagi says
Hi Susan, sorry you had issues – I’ve just emailed you a copy – N x
chi says
This was a flavour bomb! I had to cook it for much longer than expected to reduce the sauce, it looked very unappealing for a long time (close to 60 minutes total cooking time).
In the end I gave up simmering it and fired up the heat to finish it. I think I had it on low-med heat for too long and the sauce just didn’t split/reduce.
It was seriously delicious though, I served it on coconut rice with sliced chilli and coriander over the top. My guests were raving all night, thanks Nagi!
Nagi says
I’m so glad you stuck with it Chi! It’s so work the wait!!
Masaye says
Nagi, I am in love with your blog and have printed out a bunch of recipes I am so excited to try. I am new to cooking and obsessed with providing healthy delicious dinner for my family so thank you!
however the first dish I tried, Vietnamese coconut chicken, did not caramelize.
what did I do wrong? It was also tough with the 25 mins on each side cooking time. I ended up cooking the remaining pieces 20 minutes longer but the sauce never cartelized. I used small thighs but 6 of them, perhaps were they too over crowded? OR perhaps it was because at the recipes start, the sugar bubbled a little but not as much as in the video- perhaps I needed to let the sugar cook more? Please let me know your thoughts as I’d like to try this again, I have faith it is amazing.
Nagi says
Hi Masaye, sorry to hear you had trouble with this one! It sounds like the sauce didn’t caramelise because it needed to be cooked longer to reduce. If you have small thighs, I would try reducing the sauce for 5 minutes first before adding the thighs to finish up. – N x
Greg says
Whoops … adding a rating this time
Nagi says
Thanks so much Greg!
Greg says
This was a huge hit with the kids! Not the fastest in terms of cooking time, but 95% of it is hands off, so it’s a really easy meal.
Nagi says
Hi Greg, yes you’re right, but it’s so worth the wait!
Sam says
Another delicious recipe Nagi!! So quick and easy to make 😋
Nagi says
That’s great Sam, thanks so much!
Lisa says
We all loved this! I had boneless skinless chicken breasts so that’s what I used. It was FANTASTIC. This is a new family favorite and I love that I usually have all of these ingredients in my kitchen anyway. It’s the perfect meal for when I forgot to go shopping. Thanks!
Nagi says
Oh that’s so nice to hear Lisa!
Tom says
Hi just made this tonight, it was absolutely amazing. Will be making it again very soon
Nagi says
Great to hear Tom!
Edna says
How can I cook this for reheating?
Lil says
Hi Nagi, could you use breast meat bone in and skin on or would it be too dry?
Nagi says
Hi Lil, I talk about this in the recipe notes ☺️
Di says
Made tonight and we really enjoyed it. Was astonished at how much sauce we had after the cooking time (and I’m impatient so I finished it under the griller so the skin crisped up a little). Thought I’d made enough for dinner plus another one of leftovers…apparently not. Lots of chopped chilli really made it. Thanks! Will make again.
Nagi says
Wahoo, I’m so glad it was a hit!
Ferry says
At some point I don’t know what to reply anymore, Nagi. I’ve yet to try one of your recipes that are not delicious. I don’t know anything about Vietnamese cooking, but made the Vietnamese Coconut Caramel Chicken, and it was SO good, and quite easy to cook with your instructions. Loved it. I stir fried some veggies that were great with the Nuoc Cham. Thanks Nagi, keep the recipes coming 🙂
Nagi says
Wahoo, I’m so happy you loved it!
Janet Wilson says
Nagi, you hit it out of the park…again! This recipe is crazy delicious, and we all agreed will become a family staple. Yum!
Nagi says
Awesome Janet, so happy it was a hit!
alysta says
Tasty and easy to make. I subbed veggies for 1/2 of the pork. My kids didn’t like the look of it at first, but the sweetness drew them in. Very tasty and restaurant quality. Excellent cooking instructions were very helpful.
alysta says
Sorry – meant to leave this for the ground pork stir fry. This recipe is next on the list. 🙂