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.
Well, I just happen to have 4 large bone in skin on chicken thighs in the fridge. Hmmmm, what to do, what to do? 😉
You never disappoint. I’ll rate later (I know I’ll give it a 5). The pork was excellent. I am sure this one is also.
Thanks Nagi.
You’re going to LOVE IT Gary!! I just know it!!! 🙂 N xx
Hi. I always look forward to your recipes arriving and have enjoyed making/eating quite a few too. However, a question. Don’t know if it is my computer or what but I have never been able to get any results from your Recipe Search. I enter the recipe I am looking for and click on the ‘magnifying glass’ and nothing happens. Any thoughts? I was trying to find a recipe for pork shanks. Regards, Peter.
Hmm, that’s odd. I just checked it and it is fine! Unfortunately I don’t have a pork shanks recipe but I just put it on my list because it’s something I haven’t done before. 🙂
I have just made this with cubed chicken breast and vegetables. I browned the chicken breast separately in batches and browned the vegetables (cauliflower and green beans). I put the chicken breast and vegetables in for the last 25 minutes. Perfect results. I’m going to try tofu and vegetables next time for our vegetarian au pair. Thanks Nagi for another perfect recipe.
I love that you were able to adapt this with cubed breast! Thanks so much for sharing that Pippa! N xx
I’ve made a slightly different version of this dish, Nagi. Will try yours when we get home!
I love hearing that Marlene!!N xx
Can I use boneless thighs?
Yep! Please see Note 1 🙂
A rather unctuous way of serving chicken [esp if we buy it from the s’market] with heaps of taste and a visual impact – shall copy!!
Unctuous?? How very Nigella of you!! 😉
Am laughing, Nagi . . . . . in spite of the lady never having been my cup of tea . . .
Hooley Dooley! This looks so fabulous- I don’t know how but I missed the pork version and chicken is totally up my alley – there is a lot to be said about the benefits of re posting ala variation! Thank you. Diana x
Thanks Diana! Hope you do try it! N x
Oh wow – this is going on the menu!
Hope you love it!!
Ya know how there’s some things you just gotta do in life?? Well, this is one of ’em! *sigh*
My waistline hates me already.
Dozer’s beauty spot is perfect. Cindy is jealous, I’m sure! 🙂
I hear you Leah. I hear you – it’s the story of my life
Nagi, I think I am the only person around that does not like dark meat chicken. I only will eat chicken breast or wings. Would chicken breasts work in this recipe or would they get too dry? I really want to try this.
As for Dozer, he looks quite handsome with his “beauty mark”.
Hi Naomi! Yes this will work with breast too but you’ll need to take it out a little earlier because you can’t cook breast until tender, it just gets dry. I would pound the chicken to 2cm / 4/5″ thick, then cook each side just for 4 minutes (that will just cook it through) in the braising liquid. Then remove and put it back in right at the end to brown each side. 🙂 I’ll add these notes into the recipe! N x
Thank you, Nagi, for your expert advice! (that’s why we love you!) I hadn’t thought about pounding the chicken breast. My hubby likes to cook on the weekends, so I think he may like trying this one out. Since he is of German heritage and enjoys a nice craft beer on the weekends, he likes to have a beer during the prep work. He rates a recipe’s prep time by: quick prep = 1 beer and longer prep = 2 beers. I think this will be a 1 beer recipe. LOL!!!!
This will be a 2 SIP Beer Recipe!!! (Unless you count him sitting by the skillet as he bubbles away, who knows how many beers he will get through given he doesn’t have to DO anything for that whole time!!!)
I just made it with cubed breast pieces. I am sure Nagi will have a super scientific better way, but I browned the pieces separately and put them in at the 25 minutes
Thanks, Pippa! Nice to know that someone has already tried this with chicken and had success.
That’s a great idea Pippa! I suggested poaching the chicken at the beginning, taking them out then putting them back in at the end to brown 🙂 N x
Totally amazing! You did it again Nagi. We loved it. Had it with garlic mushroom and Bulgar wheat. Fantastic!
YOU MADE IT ALREADY???!!!! WHOOOOOOT!!
Sorry should have said which recipe-it was the caramel coconut chicken.
You had me with FISH SAUCE! Sorry Dozer, we’re talkin Cindy C here buddy.
Just happen to have thighs in the fridge. Trying this over the weekend.
He’s shattered!!!! 😉
Hey this looked Fab!
I just tried it but the fat didn’t render like it did in your video. I used skinless bone in thighs…and regular coconut milk… Not lite.
Why didn’t it look like yours?? 🙁 🙁
Hi Vandana! Did you cook the sauce right down so the fat separated?? Also because your chicken did not have skin, it won’t go quite as golden as the photos 🙂
I’ve just made this too with a similar result. I have made the Vietnamese Caramel Pork perfectly. What happened for me is that the sauce thickened and coated the chicken perfectly, just like in the Pork recipe, but there was a lot of fat left in the pan. I used a slotted spoon to transfer the chicken into a bowl. The reason could be the full fat coconut milk, or it could be that my pan didn’t not have a heavy enough base or it could be that I used browned cubed chicken breast and only put it in for the final 25 minutes. My best guess is the full fat coconut milk. The end result was perfect, but the fat needed to be drained
Dozer does it again…steals the show!
Looking forward to making both pork and chicken recipes:) YUM
Dozer very pleased to hear that!! 😂
This looks so good can I use chicken breasts with the skin on and on the bone?
I say the dog wins hand down ……
Dozer preened when I passed on the message. 😂 Yes this will work with breast too but you’ll need to take it out a little earlier because you can’t cook breast until tender, it just gets dry. I would pound the chicken to 2cm / 4/5″ thick, then cook each side just for 4 minutes (that will just cook it through) in the braising liquid. Then remove and put it back in right at the end to brown the skin side and reheat the other side. 🙂 N x
Thank you !!!! I think it will be a 5 star recipe… ( I am sure my kitties will want to help 😉 )
YES!! I see the resemblance. But I’m sorry, Cindy, Dozer has prettier color hair and has a more approachable friendly appearance. Keep working on it, Cindy, you’ll get there. Now, for the recipe, OMG! I can’t wait to make it. It looks simply delicious! I’ll be going home soon and I can’t wait to get to cooking with my things. YUM!!!! xoxo
Te he he! You are SO FUNNY Marisa!! N xx
Loved the video, the music is perfect. It brings visions of the Samurai Chef Nagi fighting her way through yet another great dish and “never say never”, how about Vietnamese Coconut Caramel lamb?
Dozer, I think your beauty spot is becoming. You know it’s important that us guys get in touch with our feminine side occasionally.
BA HA HA!!! Samurai Chef Nagi!! 😂
Ron dearHeart – I hope you will believe that I am marking this down as the ‘comment of the day’ 🙂 !!
😂
Wow Nagi you have excelled yourself again!! This looks gorgeous and will be straight on my list
of your recipes to try and boy that is a very long list. I didn’t pay much attention to the pork
version earlier as I can’t get coconut water, so I for one am very pleased to see variations of
previous recipes. Of course Dozer looks the best with his new beauty spot lol.
Thanks Tricia! Hope you love this one – I’m a little addicted to it!! N xx
Caramel and coconut are only my two most FAVORITE flavors, so I am definitely going to make this very soon! Thanks so much for sharing this one, Nagi!
I hope you LOVE IT!!! 🙂 N x
OMG!!! GIMME GIMME GIMME!! 🤓🤓🤓
Come over to the right side of Oz and you can have it!!! 😇