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.
One of the best chicken recipes ever! Have made it multiple times and shared it with friends and family. Thank you!
I LOVE hearing this!!
This was delicious! I added sambal oelek as we love heat, added sauteed bok choy peppers and onions and served over rice. Thanks for the great recipe!
YUM! So glad you loved it!
Loved this! I substituted coconut sugar and only had full fat coconut milk. Turned out great! A definite keeper. Hubby really loved it also.
That’s terrific to hear Susan! Glad you both enjoyed this! N x
Would coconut sugar work with this recipe??
I haven’t tried Talia but I am pretty sure it will! N x
Nagi, I love your recipes. This one tasted great! But when I tried this one, it never really turned the nice dark color as seen in your video. Mine stayed a light tan color, due to the coconut milk. Mine also got much thicker than yours. Any ideas what I did wrong? Thanks for your great instructions!
You just need to keep cooking! It reduces down and the colour intensifies 🙂 N x
Loved it. Just like I’ve loved every recipe I’ve tried from your website.
That’s great! So pleased you enjoyed this Eidur – N x
I made thes for dinner tonight, we all enjoyed them. Swapped the carrot for sweet potatoes as a family member is allergic. Very tasty 😋.
Hi Nagi. Can this be done in an instant pot?
Made this tonight and it was soooo good and very easy to make. Sauce was so yummy!
Terrific to hear you enjoyed this!! Thanks Cindy! N x
WOW, that was delicious! I lightly steamed broccoli and red bell pepper, then tossed it with some of the sauce. Served with rice. We licked our plates…..
That’s wonderful to hear Shari! Thank you for letting me know you enjoyed this! N x
I made this last night and OMG it is soooooo good! I had to stop myself drinking that sauce!!
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know Hungry Bek! N x
Yum yum yum
❤️ N x
Hi Nagi, I was wondering if I could use your recipe for my site (HeHuntsSheCooks.com)? I’m experimenting using the sauce as a braising liquid for wild turkey legs. I’d be happy to give you credit for the recipe and link to it..
The only ingredient I substituted was using palm sugar for the brown sugar, and I’m oven braising instead of stovetop cooking. ‘m using the sauce as a braising liquid, since wild turkey legs are quite tough and need a long time with low heat to cook properly. Hopefully, once they are tender enough, I’ll remove the lid to reduce the cooking liquid.
BTW, You have lots of great recipes. I’m glad I found you!
You sure can Bobbie! I’d love to see what you come up with! 🙂 N x
Yay thank you!!
Hi. I’m cooking this tonight for a mother’s day lunch tomorrow. How is the best way to store and reheat? Will it become dry?
This will reheat great even in the microwave! Enjoy Mother’s Day! N xx
I’ve made this recipe a few times now and still find myself wishing it was a little less sweet. I know you test extensively; did you try using less brown sugar, and if so, what was the result? If all of the sugar is required for the caramelization, could you suggest a way to make it more savoury (and not necessarily more salty)?
Hi Andrea,Nagi
my mouth waters when I see this recipe, it looks sooo appetising. what has stopped me from making it though is thinking it may be too sweet for me as I prefer my Savory food to be Savory. Therefore Nagi if you could kindly make a suggestion of what the minimum amount of sugar I use could be. P.s. I’m hooked onto your recipes and I am beginning to understand flavours and cooking techniques because of you 🙏
Hi Yasmin! I’m afraid I am not sure because the caramelisation of the sugar is pretty key to this. But you could try reducing by 1/3 🙂 N x
Delicious! Your recipe tin is now my recipe tin. I did not have Coconut milk and substituted Coconut Water and Heavy Cream. I love that you have notes and video for many of your recipes. This has transformed me from an average cook to a fantastic cook. Thank you. My husband thanks you too.
Nagi, you’ve outdone yourself again. I picked this out for my boyfriend since chicken and caramel are his two favourite things. Needless to say that we were both amazed at the magic that happened in this dish and I’ve since made it twice in the span of a week. You know what he said as he was taking a bite? That this was THE best thing he’s ever eaten. I couldn’t believe it myself at how delicious this was.
For everyone reading this, give it a try and follow the instructions exactly as is because it’s accurate down to the minute. I did this, served it with brown rice and some stir fried garlic bok choy as a side and it came out perfect. Needless to say this meal’s been added into our rotation now.
You’re a domestic goddess Karen!!! You killed it! N xx
Made this tonight…so so tasty! I cut back on the fish sauce slightly and still got lots of weird looks from my boys, but you know what? There is NOTHING left. Definitely a keeper recipe! Thank you!
Oh, and I made it with boneless skinless thighs…the chicken was so tender!
Sorry Cindy, it’s now the Dozer beauty spot!
Love your site Nagi.
😂
Very delicious. Came out a bit sweeter than expected but overall a fabulous recipe!
So glad you enjoyed it Kailey! N x