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!
- 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
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.
Hi Nagi. Tried this dish for tonights dinner. Beautiful flavours! However the sauce, while it did separate from the oil, became clumpy and chewy not like the smooth reduction seen in your video. If I remove it earlier to prevent clumping will the sauce and oil still separate? What would you recommend?
I have had difficulty finding skin and bone in chicken thighs in Sydney. Can someone give me suggestions for the lower north shore area?
I love your recipes, instructions, photography and of course Dozer 🙂 And a lot of friends also follow you…and we are, ahem, older fairly experienced (if not brilliant?!?) cooks, so well done Nagi!!
Hi Dara! Woolworths carries it in the pre packaged section, Lilydale. And from memory, most Coles and Woolworths also sell them behind the counter at the deli! Just don’t get it from Harris Farms – what they have packaged as bone in thighs are a different cut, not as meaty 🙂 Glad you are enjoying Dozer! I mean – the recipes 😂 – N x
ahhh….I was finding no luck at the fancy butchers I usually buy my meat…after Leonard’s closed chicken has been a drama…good old Woolies/Coles …who’d a thought! Thx for speedy reply.
Hi Nagi!
My local butcher has amazing chicken Maryland fillets – would this work?
Hi Ellen, are they boneless?? N x
Hi Nagi. I’ve cooked a number of your dishes now. I love this one. I like the idea of a little extra spice and sourness just to balance the sweetness, so I added some chilli in the cooking stage and squeezed lime on at the end with some coriander. Might try some fried shallots as well this time. I’m looking forward to it already. Thanks for sharing your recipes.
Hai nagi, thank you sharing the recipes, can you sugest the ingredient to make the chicken more spicy..?
Hi Ziafauzi, add some sriracha (or any chilli paste to taste) to the sauce to give it a bit of kick 🙂 N x
I have used a lot of your recipes they are all so delicious thank you so much for sharing them 😊😊
You’re so welcome Danny!! N x
Hi Nagi, this looks amazing! Do you have any suggestions for substituting the garlic and French onion? I’d like to make this for my dietary-restricted partner. We often replace garlic with garlic infused oil and usually replace onion with the green part of a leek, but I don’t think this would work here?
Hi Talia, what is it exactly that they cannot have? Are they able to have Scallions/green onions? N x
Garlic pieces (trace amounts if the garlic is removed are ok) and onion (we think the issue is the white part of the broader allium family so we steer clear of all of these). So the green part of spring onions is ok. Do you think I could cut the French onion into bigger bits and remove these before serving, or are they essential to the texture? Low FODMAP versions I’ve seen of sweet and sour sauce seem to just drop both, but surely that would lose a lot of the flavour base?
YUM ,easy , tasty and very YUM
Thanks so much Paul! N x
Made this. My husband insisted that u add to my recipe stash. He doesn’t eat pork but I do. Now i have two recipes.!!!. Thus was great. I’m bestowing my highest honor. I am now following you. I have made 3 if your recipes. I am in the Nagi fan club. I dont just follow anybody. Romesco, Swedish meat ball’s and this?? Cant wait to discover more. Signed FAN FO LIFE!!
IfI use 8 chicken thighs, should i double the sauce ingredients?
I have made the laksa and the curried lentils, oh my, my husband and I thoroughly enjoyed both, and looking forward to testing more.
Thank you Nagi
You’re so welcome Sylvana, that’s lovely to hear! N x
First time I have made this recipe (my daughter recommended it). I will definitely be making this again.
Thank you very much for recipe! Had to double all ingredients as we had friends around and it was such a success! Never cooked something like this. Everything complimented each other- main dish, jasmine rice, Asian slaw, and for desert chocolate moose… Much appreciated.
Signe,
Sorry to correct you but this
dessert you mentioned is spelled MOUSSE , not” moose “Moose is is a magnificent animal
,found predominantly in Canada. Nagi, as far your recipe is concerned it sounds wonderful and I will
try it out very soon.
I also thought of the animal as I skim read that comment and thought of Aqutak (eskimo icecream!) But yes, I imagine mousse would pair just as nicely 😄. Lovely recipe as always Nagi. Fan since ages ago x
I made this with boneless, skinless chicken thighs. Served with rice and sauted spinach. So good! There was not a single bit left over. Thanks for the recipe!!
Help! What did I do wrong?? I made this tonight and it never reduced into a sticky brown sauce. Mine is a pan full of soup with chicken thighs floating in it. I followed the recipe exactly. Boo 🙁
What I did wrong was not leave the lid off to simmer. Oops! Got it to reduce once I figured it out and it was delicious! 🙂
Oh no!!! You need to leave the lid off for it to reduce and thicken 🙂 N x
Question Nagi. Lid on or lid off?
Lid off – you need it to reduce here Naomi. Enjoy! N x
hi Nagi! I’ve made this dish about 5 times now and I just love it. Would you be able to do a slow-cook version of it? I realize the carmelized effect may be lost, but it takes a while to cook stovetop and I find myself wanting to shred the chicken anyhow so I can really taste the sauce. If I seared the chicken and put all the ingrediants in a slow cooker, do you think I’d have a viable dish? Or would you tweak it? Thank you so much ~ I love your recipes and blog.
Very, very tasty. Rich sweet and salty coconut flavour invites you to have more rice. Fish sauce combination made it taste almost Indonesian, I think? Used full cream coconut milk because that was in the pantry, wonder if lite would be better. Served with sliced cucumber to add freshness to the dish. Super delicious, was a happy mum after dinner, family has requested same dish next week.
I just cooked this and it was delicious… I served up with a crunchy asian slaw with tangy dressing – the final part of the cooking I through in my left -over boo ahoy – the chicken is sweet, deliciously sweet, I thought it needed some contrast – I also did your WonTon soup recipe and that was amazing as well… so thank you! I’m sold.
I have just cooked and eaten your caramel coconut chicken. Fabulous. Used chillis and chives from the garden to garnish and sweet potatoe leaves (also from the garden) as an Asian green. We lived in Indonesia and Thailand for 12 years. Love your Pad Thai recipe. Looking forward to trying some more of your recipes. Many thanks. Barb.