Saturday, August 17, 2019

Vietnamese Coconut Caramel Chicken

This Coconut Caramel Chicken is a magical, EASY Vietnamese chook recipe!! The chook model of Vietnamese Caramel Pork, it’s gradual cooked in coconut milk with Vietnamese flavourings till it reduces down to a sweet-savoury glaze and the flesh is tender.

Vietnamese Coconut Caramel Chicken

Go all out with a Vietnamese menu and serve this alongside contemporary Vietnamese Rice Paper Rolls, Bun Cha Vietnamese meatballs and a contemporary Asian Slaw at the side!

Vietnamese Coconut Caramel Chicken - 7 element magic. The coconut fragrance is heavenly!

An amazing Vietnamese chook recipe
There are no longer any phrases to describe how nice this Vietnamese chook is.

And the method it seems like a million bucks when it’s completed but fully unimpressive whereas it’s cooking. You’ll maybe be doubting me the complete time proper up till the final 5 minutes when it transforms from milky bleakness into golden gloriousness!

Vietnamese Coconut Caramel Chicken - 7 element magic. The coconut fragrance is heavenly!

Here via generic demand!
This is the chook model of the wildly, swiftly generic Vietnamese Caramel Pork that I shared a couple of weeks ago. It the truth is stuck me off shield how a lot you liked that one – and it makes me so happy! That type of recipe is fully and utterly me. A little other from the usual, giant kapow! flavours, a little exotic, and yet anything that anybody could make with out having to search out tricky to discover ingredients.

At the time I shared it, I was flopping again and forth making an attempt to choose regardless of even if to share the legit Vietnamese red meat model or this chook model that is adapted from the pork.

And, unsurprisingly, fairly a couple of folks requested easy methods to make the Vietnamese Caramel Pork with chicken. It’s no longer as easy as simply switching the red meat with chicken. So proper the following it be – the chook version. 🙂

How to make Vietnamese Coconut Caramel Chicken

The Vietnamese Caramel Pork is made with coconut water which the truth is doesn’t style of coconut. It’s type of salty and a little candy – no longer that friendly to drink plain. But it really works vast as a broth to gradual prepare dinner items of pork.

However, I discovered that with chicken, it lacked flavour (pork meat has a greater flavour than chicken). So I used coconut milk rather and tweaked a couple of issues – coconut milk is far sweeter than coconut water, so I cut down a little at the sugar and delivered vinegar to steadiness out the sweetness. Plus decreased the prepare dinner time – the red meat takes 90 minutes that is simply too lengthy for chicken.

Best cut of chook for this recipe
I discover it’s simplest to make this Vietnamese chook recipe with bone in, pores and pores and epidermis on thigh fillets, no longer simply simply due to the fact you get the beautiful bronzing of the pores and pores and epidermis but additionally as it won’t fall aside within the time it takes to scale back the broth down to a sticky sauce.

However, I also the truth is like this made with skinless boneless thigh fillets so I’ve got directions for this within the recipe too (it does contain taking them out earlier, otherwise they fall aside and it will get tricky to deal with within the sticky sauce).

Vietnamese Coconut Caramel Chicken - 7 element magic. The coconut fragrance is heavenly!

How to serve Vietnamese Coconut Caramel Chicken
Because the glaze has fairly a stable flavour, here's finest served with plain white rice – jasmine rice is my favourite.

And for a contemporary side, a crunchy Asian Slaw might be very becoming – it’s an awesome contemporary salad with pretty shiny flavours. Or toss steamed vegetables or a lawn salad with this Asian Sesame Dressing or the Nuoc Cham on this Lemongrass chook recipe.

And lastly:

I, Nagi of RecipeTin Eats, do hereby solemnly claim that this may be the final variation of a these days revealed recipe for the remainder of 2017.

I’m very conscious that I’ve executed a handful of adjustments of late, pursuant to reader requests. 🙂 Like the Mushroom Rice (stove version) which was adopted via a Baked Mushroom Rice. Parmesan Crusted Potatoes had been adopted via the low carb model of Parmesan Crusted Cauliflower.

Now Vietnamese Caramel Pork adopted via this Vietnamese Coconut Caramel Chicken.

That’s it! No more!!!! (For 2017 😉 ) – Nagi x

Bun Cha – Vietnamese Meatballs (Noodle Bowl)
Vietnamese Rice Paper Rolls
Lemongrass Chicken – one in every of my favorite issues to grill!
Vietnamese Noodle Salad
Vietnamese Caramel Pork Bowls – tremendous quick!
Browse all Vietnamese recipes
Vietnamese Coconut Caramel Chicken - 7 element magic. The coconut fragrance is heavenly!

Vietnamese Coconut Caramel Chicken - 7 element magic. The coconut fragrance is heavenly!


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Vietnamese Coconut Caramel Chicken - 7 element magic. The coconut fragrance is heavenly!
Vietnamese Coconut Caramel Chicken
 Author: Nagi Prep: 5 mins Cook: 55 mins Total: 1 hr Main Vietnamese
4.92 from 57 votes
 Servings4 - 5 peopleTap or hover to scale
The chook model of the wildly generic Vietnamese Caramel Pork! It's saucier and made with coconut milk so it has a beautiful coconut fragrance. It's candy with savoury undertones, seems accurately unimpressive whereas cooking but then magically transforms within the final 5 minutes.


4 giant / 5 small chook thighs , bone in pores and pores and epidermis on (Note 1)
1/2 cup / 80 g brown sugar , loosely packed
1 tbsp water
400 g / 14 oz coconut milk , low fats (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)
1 shallot , finely sliced (green onion / scallion)
1 giant red chilli , finely sliced


Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it seems like caramel), upload the relaxation of the foods besides chicken.

Stir, then placed the chook in SKIN SIDE DOWN.

Adjust the warmth so it be simmering energetically. Not rapidly, no longer a gradual simmer (I use medium excessive warmth on a weak stove, medium on a stable stove).

After 25 minutes, turn the chicken.

After one other 25 minutes, the fats ought to separate from the sauce and switch a faded brown (see video).

Turn chook so the pores and pores and epidermis aspect is down. Move it round so the sauce does no longer trap at the backside of the skillet and to brown the skin.

Once sauce and pores and pores and epidermis is brown, take away from heat.

Place chook on serving plates, spoon over some sauce (don't desire much, chook is infused with flavour + sauce is strong).

Garnish with shallots and chilli, if using. Serve with rice,