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!
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Lemongrass Chicken – one of my favourite things to grill!
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Vietnamese Caramel Pork Bowls – super quick!
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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.
Is the red pepper a sweet bell pepper or spicy pepper?
The pepper in the garnish? – that’s a spicy chilli pepper.
A bit after the event – but Dozer wins – he does it without photoshop and filters! (Although C.C is gorgeous)
Haven’t tried the recipe as yet.
I made this last night, (doubled the recipe) and for some reason it never separated. I ended up taking the chicken out and trying to reduce the liquid, which it did a bit. It was still delicious, but no caramel, ore of a sweet curried chicken. Any ideas on what happened?
3rd recipe tried and 3rd 5 star success. I now feel confiedent to try any of Nagi’s recipes
This was a delicious dinner. The only downfall is the cleanup. Caramel is such a pain to clean out of the pan. Other than that it was loved by even my picky son. Make it, it’s totally worth the cleanup.
I’m vegetarian, hubby is not so I always try to create recipes that work for both tofu and chicken. Can I do this with Tofu?
Could I possibly replace the coconut milk with regular milk or 10% cream?
If yes, I would use same amount?
Is this recipe suitable for a crockpot?
When you’re in the midst of making this dish and then realise Woolies substituted the chicken thighs with breasts… SMH. I could cry.
Hi Nagi. Thanks for this recipe, simple and no fuss with great flavour. Made it for dinner tonight. Just like you said in the last few minutes the oil separated, but instead of getting a sauce I got a brown kind of chewy toffee which separated completely from the oil. It tasted great as a kind of ‘jam’ but was a bit sticky to eat. Any tips on how to correct this?
Sitting here eating this right now! OH MY GAWD. It’s SO good.
I did cut back to tbsp sugar and perfection!
That’s great Trace! I am glad that you enjoyed it! N x
Agree with many. Love the flavour and will certainly make again, but with 1 desertspoon of sugar.
PS I did put it in the oven, and because the sauce is so delicious, I thought it quite successful. Thank you Nagi for all your recipes. I often recommend your website to others.
That’s great Merry! I am glad you enjoyed it and thanks for passing the word to others! N x
Salt and sugar are the two things that I always customize based on my family’s preferences. This recipe is no exception. Absolutely delicious and super easy to make.
I found the same, but tried it again using 1/4 brown sugar. Better but still too sweet for me. Tried again with 2 tbsp brown sugar and hit the jackpot. So delicious!!
Is it possible to do in oven? Cooking for a large group
Not this one Sarah – sorry! N x
Too sweet for me. I really wanted to love this, but the sauce is like a dessert.
I found the same, but tried it again using 1/4 brown sugar. Better but still too sweet for me. Tried again with 2 tbsp brown sugar and hit the jackpot. So delicious!!
My mom used to cook coconut chicken and everyone was always bonkers over it. She used the coconut water instead of milk and never used shallots. Your recipe is better! I almost always use your recipe over my moms’, of course I would never tell her that 😉 Thank you for great Vietnamese recipes, I plan to try all of them!
Hello Nagi I was hoping you could tell me what size cast iron pan you use and is it a lodge?
Thanking you
Kind Regards
HelenBothe
Yes Helen, it’s a Lodge! I have a 23cm one! N x
It’s tricky to find something that everyone in our house likes but I took a chance on this one even though son doesn’t like coconut- he cleared his plate! Has gone straight on to the regular rotation list. Maybe we’re just very greedy but I doubled the quantities for 2 adults and 2 teens and it was just right (with rice and steamed broccoli). A winner.
I’m happy you liked it Eleanor! N x
i just made it today for luch. Second time i tried your recipe and oh my! it’s always amazingggg..definitely my new go to recipe for chicken! THANK YOU
I’m so happy that you enjoyed it Olivia! N x
I’m definitely trying this recipe ASAP, I just stumbled across your website and I’ve already saved 3 of your recipes! You have a perfect mix of comfort and “exotic” meals I look forward to trying your style of them all!