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Home Collections Quick Dinner Recipes

Vietnamese Coconut Caramel Chicken

By:Nagi
Published:25 Oct '17Updated:10 Mar '19
445 Comments
Recipe v Video v Dozer v

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!

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

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!

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

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. 🙂

How to make Vietnamese Coconut Caramel Chicken recipetineats.com

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).

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

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!

  • Bun Cha – Vietnamese Meatballs (Noodle Bowl)

  • Vietnamese Rice Paper Rolls

  • Lemongrass Chicken – one of my favourite things to grill!

  • Vietnamese Noodle Salad

  • Vietnamese Caramel Pork Bowls – super quick!

  • Browse all Vietnamese recipes

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

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Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Author: Nagi
Prep: 5 mins
Cook: 55 mins
Total: 1 hr
Main
Vietnamese
4.88 from 128 votes
Servings4 - 5 people
Tap or hover to scale
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The chicken version of the wildly popular Vietnamese Caramel Pork! It's saucier and made with coconut milk so it has a gorgeous coconut fragrance. It's sweet with savoury undertones, looks thoroughly unimpressive while cooking but then magically transforms in the last 5 minutes. Recipe VIDEO below.

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:

1. I used 4 x 250g / 8 oz ones in the video which are larger than I like. I prefer using 5 x 200g / 6.5 oz thighs. Bone in, skin on is best because the skin goes golden and also is cooked to be tender by the time the liquid reduces down.
To make this with SKINLESS, BONELESS THIGHS, cut the thighs in half then proceed with recipe. Take the chicken out at 35 / 40 minutes when it is tender but before it is fall apart. Once the fat separates from the sauce (see video) and is starting to brown, put the chicken back in to brown it and coat in sauce. You won't get quite the same browning on the chicken as with skin on thighs.
BREAST: I don't recommend breast because it can't be cooked for long to infuse it with flavour like thigh. However, if you are really keen to try this with breast (and you will get the beautiful sauce on both sides of the breast) this is how I would do it: pound breast to 2cm / 4/5″ thick, then cook each side just for 4 minutes each in the braising liquid. Then remove, reduce liquid until the fat separates (at the end in the video) then put it back in just to brown each side. 
2. Full fat is also fine. Can't taste the difference in flavour, just don't need the extra fat.
3. Fish sauce has more complex flavours than soy sauce, and it won't taste fishy by the end of the cook time. For LOW SODIUM, sub with low sodium soy.
4. Eschallots look like baby onions and they are finer so they disintegrate in the sauce. You can sub with 1/4 normal onion finely chopped.
5. AUTHENTICITY: This is recipe is adapted from Vietnamese Caramel Pork which is an authentic Vietnamese recipe. So it's not strictly authentic - as far as I know. 🙂
6. Nutrition per serving, assuming this is made with 5 x 200g / 6.5 oz bone in thighs. The calories will be quite a bit higher than the actual because as you will see in the video, the fat separates and you avoid it when spooning the sauce over the chicken. You can even drain it off.

Nutrition Information:

Serving: 336gCalories: 555cal (28%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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.

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Hi, I'm Nagi!

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445 Comments

  1. Judy says

    October 28, 2022 at 12:21 pm

    Is the red pepper a sweet bell pepper or spicy pepper?

    Reply
    • Robert Hindle says

      November 21, 2022 at 6:29 pm

      The pepper in the garnish? – that’s a spicy chilli pepper.

      Reply
  2. Gloria Maley says

    October 12, 2022 at 6:00 am

    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.

    Reply
  3. stacy says

    September 30, 2022 at 11:02 am

    4 stars
    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?

    Reply
  4. JD says

    September 16, 2022 at 10:11 am

    5 stars
    3rd recipe tried and 3rd 5 star success. I now feel confiedent to try any of Nagi’s recipes

    Reply
  5. Jason says

    September 4, 2022 at 9:53 am

    4 stars
    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.

    Reply
  6. S A Rayner says

    August 27, 2022 at 12:26 pm

    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?

    Reply
  7. Lola says

    July 15, 2022 at 3:07 pm

    Could I possibly replace the coconut milk with regular milk or 10% cream?
    If yes, I would use same amount?

    Reply
  8. Jenna says

    July 7, 2022 at 6:25 pm

    Is this recipe suitable for a crockpot?

    Reply
  9. Vi says

    June 27, 2022 at 6:07 pm

    When you’re in the midst of making this dish and then realise Woolies substituted the chicken thighs with breasts… SMH. I could cry.

    Reply
  10. Amrita says

    June 13, 2022 at 6:56 pm

    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?

    Reply
  11. Trace says

    May 25, 2022 at 9:05 am

    5 stars
    Sitting here eating this right now! OH MY GAWD. It’s SO good.

    I did cut back to tbsp sugar and perfection!

    Reply
    • Nagi says

      May 25, 2022 at 9:12 am

      That’s great Trace! I am glad that you enjoyed it! N x

      Reply
  12. Merry says

    May 20, 2022 at 10:55 pm

    Agree with many. Love the flavour and will certainly make again, but with 1 desertspoon of sugar.

    Reply
    • Merry says

      May 20, 2022 at 10:59 pm

      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.

      Reply
      • Nagi says

        May 21, 2022 at 1:36 pm

        That’s great Merry! I am glad you enjoyed it and thanks for passing the word to others! N x

        Reply
  13. Eric says

    May 6, 2022 at 10:58 pm

    5 stars
    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.

    Reply
  14. Heather says

    April 29, 2022 at 8:46 am

    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!!

    Reply
  15. Sarah says

    April 27, 2022 at 11:34 am

    Is it possible to do in oven? Cooking for a large group

    Reply
    • Nagi says

      April 27, 2022 at 1:56 pm

      Not this one Sarah – sorry! N x

      Reply
  16. Hope says

    April 15, 2022 at 8:32 am

    3 stars
    Too sweet for me. I really wanted to love this, but the sauce is like a dessert.

    Reply
    • Heather says

      April 29, 2022 at 8:45 am

      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!!

      Reply
  17. Liz says

    April 15, 2022 at 2:33 am

    5 stars
    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!

    Reply
  18. HelenBothe says

    March 28, 2022 at 3:29 pm

    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

    Reply
    • Nagi says

      March 28, 2022 at 4:07 pm

      Yes Helen, it’s a Lodge! I have a 23cm one! N x

      Reply
  19. Eleanor says

    March 28, 2022 at 1:05 am

    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.

    Reply
    • Nagi says

      March 28, 2022 at 3:41 pm

      I’m happy you liked it Eleanor! N x

      Reply
  20. Olivia Ardini says

    March 26, 2022 at 5:01 pm

    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

    Reply
    • Nagi says

      March 27, 2022 at 1:12 am

      I’m so happy that you enjoyed it Olivia! N x

      Reply
      • Emily Wessinger says

        April 1, 2022 at 2:53 am

        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!

        Reply
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