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.
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
Making this again tonight, to take to a family dinner. Was wondering how can I reheat it without over cooking it? Put in a casserole dish and pop in the oven?
Divine recipe btw! Love how you publish recipes that are uncomplicated, simple with100% flavor.
Hi Bianca! it won’t overcook, don’t worry! Just cover and microwave, that is honestly the best. 🙂 N x
Thank you! Was a hit & a half 🙂
🙌🏻
Hi! Do you think I could use coconut water instead of coconut milk like your similar pork recipe? Thank you!
Never mind, just saw your comment above about coconut water! However I was craving this dish and only had coconut water. Used about two cups of coconut water and about half a cup of cream, and this still turned out delicious. Thank you!
Hi Nagi, I just made this tonight and it’s outright outstanding. Delectably delicious sauce with lovely caramelised chicken (thigh fillets, in my case). Cooked quickly and will be adapted at later stage to work in with my boyfriend’s vegetarianism.
Thanks for this (and all the other) recipes!
That’s so great to hear Wendy! Thank you for taking the time to let me know! N x
Followed recipe to the letter i did add an extra thigh, it tasted BEAutiful but couldn’t really taste the coconut in the dish. So i made a ramped up coconut rice which worked out well. Another keeper Nagi, I’m 3 for 3 winners now from your site. I’m happy and so is my fam 🙂
Hi Dee! I understand, this dish definitely has more a stronger FRAGRANCE of coconut than flavour, though there is definitely some coconut flavour. Love that you added even more coconut flavour with coconut rice!!! N xx
Delicious! I made this for supper tonight, and my family loved it. I think we will be seeing this on our plates again soon. Thanks for sharing it!
Love hearing that Deanna!! Thank you so much for taking the time to let me know – N x ❤️
Love it!! I made your sticky honey soy chicken the other day and I’m addicted! Then made your chicken satay- addicted! Just made this caramel coconut chicken and addicted again haha. Quite sweet, a little too sweet in fact for my partner, but that can be adjusted. I absolutely love it! The only variation is made Is that I used a small red onion and one scotch bonnet chilli and I cooked on low with the lid on for an extra 25 minutes to make the chicken softer. I also removed the chicken skins before cooking as a personal preference
I’m so happy to hear that Lucia!! So glad you’re enjoying my recipes, and thanks for letting me know – N xx
I made this tonight. The only thing I modified was I didn’t have shallots in the house so I used about a quarter of an onion. Wonderful outcome! Similar to a Filipino Adobo much sweeter. Sweet like a Teriyaki but without all that soy sauce. I served it with white rice, of course. I didn’t have the chilis on hand either so I served it with Sambal Chili sauce. I also had sliced cucumbers tossed with rice vinegar, fish sauce, vegetable oil, sugar and salt. The coolness of the cucumber works with the spicy chili and the tanginess helps to cut the fat from the chicken. I will make this many times. Thanks for sharing!
Love hearing that Dale! Thanks for letting me know – N x ❤️
Perfection, made exactly as per the recipe, turned out great and compliments all round. Thank you for another winner Nagi. Vietnamese Caramel Pork next!
Terrific to hear Jenny!! So glad you were lavished with compliments 😂 N x ❤️
Hi Nagi,
Life events have prevented me from Rating. My son called me on the 5th and asked me what I wanted for dinner, he would cook. I told him I would surprise him. 😉 Yeah, you know what I brought over for him to cook. My son is a general manager of two (soon to be three) restaurants, so even at the young age of 25, I knew he could handle it. He did you proud Nagi. I paired it with your Vietnamese shrimp and noodle salad, except I left the noodle (already had jasmine rice) and shrimp out. That wasn’t a bad pairing with the sweetness of the chicken. Yummy!
You where kinda at my birthday dinner Nagi! How about that!
My son keep the recipes too. 🙂
Thank you so much.
I LOVE HEARING THAT GARY!!! Thanks so much for sharing that! N xx
I burned the sauce near the end, portions of the chicken had hard burned sauce on them. I was able to recover some of the chicken. Great flavors, will make again at a lower temp. (Apple doesn’t fall far from the tree; burn-and-stir junior.)
Great to hear Nicole! Thank you very much for leaving a review – N x ❤️