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!
Lemongrass Chicken – one of my favourite things to grill!
Vietnamese Caramel Pork Bowls – super quick!
Browse all Vietnamese recipes
WATCH HOW TO MAKE IT
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 just made this tonight, it was absolutely amazing. Will be making it again very soon
Great to hear Tom!
How can I cook this for reheating?
Hi Nagi, could you use breast meat bone in and skin on or would it be too dry?
Hi Lil, I talk about this in the recipe notes ☺️
Made tonight and we really enjoyed it. Was astonished at how much sauce we had after the cooking time (and I’m impatient so I finished it under the griller so the skin crisped up a little). Thought I’d made enough for dinner plus another one of leftovers…apparently not. Lots of chopped chilli really made it. Thanks! Will make again.
Wahoo, I’m so glad it was a hit!
At some point I don’t know what to reply anymore, Nagi. I’ve yet to try one of your recipes that are not delicious. I don’t know anything about Vietnamese cooking, but made the Vietnamese Coconut Caramel Chicken, and it was SO good, and quite easy to cook with your instructions. Loved it. I stir fried some veggies that were great with the Nuoc Cham. Thanks Nagi, keep the recipes coming 🙂
Wahoo, I’m so happy you loved it!
Nagi, you hit it out of the park…again! This recipe is crazy delicious, and we all agreed will become a family staple. Yum!
Awesome Janet, so happy it was a hit!
Tasty and easy to make. I subbed veggies for 1/2 of the pork. My kids didn’t like the look of it at first, but the sweetness drew them in. Very tasty and restaurant quality. Excellent cooking instructions were very helpful.
Sorry – meant to leave this for the ground pork stir fry. This recipe is next on the list. 🙂
Loved this recipe. Made the mistake of putting more chicken thighs in the pan that what was recommended. WIll double the recipe next time to make sure I had some sauce. Son and his mate who are in their early 20’s said it “was the bomb”!!!
Woah what a great compliment, I’m so glad it was a hit Mary!
Such a great recipe! Everyone really enjoyed it! Thanks, Nagi!
I’m wondering- Is it possible to substitute or cut down on the sugar with similar results? I’m about to do Whole30, and would love to add this to the rotation.
Hi Jenny, you could probably cut down the sugar slightly but you need it in there to balance the flavours and help caramelise ☺️
Just wondering if you could make this in the fry pan and then finish it off in the oven?
Hi Emma, you need to simmer this to caramelise the sauce – I prefer to do it on the stove ☺️
I just finished making the carmelized chicken and it is delicious. It will be in my meal rotation from now on. Love it and thank you.
That’s awesome to hear Barbara!
I Love You, Never have I seen recipes more delicious looking and easy to make, Please keep up the wonderful work.
Thanks so much Judy! It makes it all worth it when I get such great feedback ☺️
This is AMAZING. Minimal prep, minimal dishes and a DELICIOUS end product that the whole family loved. So yummy! We had ours with packet steamed jasmine rice, cucumber, spring onions and chilli as suggested – easy peasy!. Nagi you are my new go to for food inspiration. Thank you thank you.
Awesome Emma, I’m so pleased you loved it!
Love this! The best dish I’ve ever made myself.
Oh that’s awesome Tisha!
This was sooo good and easy too. I used thighs with the bone in and it was delicious and moist. Will def do again and again.
Terrific Cindy ❤️
OMG!!! This recipe is absolutely gorgeous. I can’t make enough of it. Do you have a suggestion what I can serve it with instead of rice? Thank you so much for this fantastic recipe.
Hi Ann, I’m so happy you love this recipe! You could serve this with rice noodles, Asian greens or even an Asian quick pickle!
Wow!! This is the first of your recipes my husband and I tried and it was a spectacular success. You are now our “go to” for food inspiration. Thank you so much!!
Thanks so much Lynda!
What a hit. Simplicity with awesome flavor. Loved it
Great Laurene!
This was easy to make and so delicious! Before we’d even finished our meal my husband requested that we make this again soon.
Wahoo! I’m glad you both loved it Angie!
Hi Nagi and Dizer! I am going to make this recipe Tuesday this week. I just had to say, you and that camara and Dozer puts a smile on my face. The comments you say about Dozer is perfect. Dozer needs his own website. Cooking with Dozer! Lol. Bonnie from Markleeville, CA
Meant Dozer. Sorry
😂