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.
Hi Nagi, I have cooked this recipe on numerous occasions.As with all of your recipes ,many of which I use on a regular basis ,if followed to the letter ,they come out perfectly.Many thanks again for a great recipe .Regards Ron
You’re so welcome Ron, thanks so much for the feedback!! N x
Hi Nagi…and wee Dozer!
What a fabulous dish…thank you for another outstanding recipe!
I used boneless skinless chicken thighs as that is what I had on hand and sadly did not achieve the fat separation with the sauce. No mind though…the taste was delightful and I ended up with more of a flavour-bomb/gravy reduction in spite of the additional cook time after removing the thighs.
I am sure it is due to the skin not being a part of the cooking. Next go I’ll have skin-on bone-in thighs! (Unless you think there is another reason?!)
Truly…I really could get addicted to this flavour!
Thank you, Nagi for sharing your talent, your detailed and educational instructions, step-by-step videos and your wit…you have it all! Plus having Dozer!
I honestly can say your are such a joy to follow!
Hugs from a long distance to you and Dozer!
Hi Nagi, I cooked your Vietnamese Coconut Caramel
Chicken tonight and had it with Asian Slaw and noodles not rice, it was absolutely delicious. The salad and chicken work so well together.
We will definitely be doing this recipe again. Thank you.
Made this tonight and it was SO DELICIOUS. Will definitely have this again. I added diced red capsicum during the final phase of cooking and served alongside water spinach with rice. The kitchen smelled like we were overseas in a restaurant on a tropical beach!
Made this for dinner tonight and the husband and 2 boys and I all loved it. My sauce didn’t look like yours (I left it on for too long I think?) but it was still damn hell of a delicious. Can I just thank you for “saving my marriage” (haha!) as EVERY and ANY recipe I have made from your site = happy tummies & happy hubby. LOVE. Thank you!
The video was super useful too. I watched it multiple times & referenced it while cooking to ensure the bubbles and colour were correct 👍🏼
My kids absolutely love this and one of my easy go to recipes for dinner. Videos are great and live that this is only a few ingredients. Thanks!
Cooked yesterday and it was a huge hit. I had only a small can of coconut milk, about half of the recommended amount, so I substituted with water and it turned out fine. Will definitely make again and put on regular rotation.
Nagi, this recipe needs a serious redo. If not for my culinary background, I would have not known what to do if the sauce didn’t turn brown when you said it would. I cooked the chicken according to your directions and I removed it because it was done, but the sauce was not. I had to reduce the sauce for another ten to fifteen minutes.. Overall, because I removed the chicken and reduced the sauce, the final dish was outstanding!
You must have left the lid on .
You have to leave the lid off then that will not happen 😊
Your “culinary background” clearly never taught you how to read a recipe properly. At no point does she say to put a lid on the chicken.
I hope you’re ashamed of yourself.
That it right I’d doesn’t say to put a lid on and of you don’t put a lid on and you actually follow the recipe exactly as written you will have a perfect recipe without any self alterations . I have made this recipe exactly as written 7 times and they turned out perfectly.
There are prople who are good cooks and good chefs, and there are people who think they are good cooks and chefs.
Try leaving the lid off you will be amazed
Three years of positive reviews and you think this recipe needs a serious redo? iF nOt FoR mY cUlInArY bAcKgRoUnD…. It’s not Nagi’s fault that you didn’t read the recipe. Omg, too many ironies…. I cannot stop laughing 😂🤣
Really tasty. I overcooked the gravy and used lot more water but it still retained good flavour and went v well with Singapore noodles. Thanks again. I have got a lot from your website over the years.
Could i put it in the oven about half uncover
Omgosh – even a klutz like me battled my way through this to rapturous praise.
Totally yum and sophisticated – thank you for letting me stand on shoulder of a giant – it was fun.
Made this yesterday. It was excellent and exceeded expectation.
I cut back on the white pepper (I find it has heat but little flavour) and substituted a star anise. Good!
Also cooked in oven.
Could i put it in the oven about half uncover
Tasty and fuss free ,but found it a bit sweet and I couldn’t replicate the browning on my electric hob/ Tefal wok combo.
Will try with more vinegar and chillies next time.
hey Nagi!
so my partner is a vegetarian, but we both love the look of this recipe!!
do you have any non meat alternatives that I could try it out with?
Hi Laia, I imagine you could do this with firm tofu, but I’d need to test it sorry! N x
Out of this world flavour
Amazing. Yet another delicious recipe. Made it with boneless chicken thighs and it was soooo good. Thanks Nagi since I discovered your website our meals are so much more exciting 😊. Also love a Dozer he’s so cute
Loved this recipe! Thanks for all your wonderful recipes. I have asked my daughter to refer to your recipes when she goes to uni because they are so easy to make and so delicious!! 🙂
Hello. I made this recently and the chicken was tender and delicious, but the sugar/coconut milk mixture hardened and formed a rock hard crust at the bottom of my pot. I was able to clean the pot but the process was tedious and unpleasant. I stirred frequently (including scraping the bottom of the pot) during the cook time and used a large Dutch (cast iron with enamel) oven to cook. The one deviation was that I doubled the recipe. I cooked over medium heat without a lid. I would love to make again but would like to avoid 30 + minutes of scrubbing. Any help is greatly appreciated. Thank you!
This is my husband’s favorite dinner. I followed the recipe to the t. I wouldn’t change sanything!
I am a housewife who often uses a ninja foodi or a instapot or a air fryer to cook meals for my husband and I. Is there a way to cook this in the instapot?
It sounds like you overcooked the sauce. I haven’t made this yet so I hope I don’t run into this problem! If it happens again you could try adding water to the pot and then heating it gently; supposedly the hardened crust will dissolve into the water. Caveat: I’m only going by what I’ve read. HTH.
I cooked without a lid, but then noticed I was loosing liquid to fast to meet the full cooking time so placed a lid on for 15 mins at the end. In the end had a nice gooey sauce and avoided food welded to saucepan.