Vietnamese Coconut Caramel Chicken
Total Time
1 hour
Prep Time
5 minutes
Cook Time
55 minutes
Rating
4.9 out of 5 stars
(150)
Ingredients
4 servings
- 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)
- 1 shallot (, finely sliced (green onion / scallion)
- 1 large red chilli (, finely sliced)
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Preparation
Step 1
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.
Step 2
Stir, then put the chicken in SKIN SIDE DOWN.
Step 3
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).
Step 4
After 25 minutes, turn the chicken.
Step 5
After another 25 minutes, the fat should separate from the sauce and turn a pale brown (see video).
Step 6
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.
Step 7
Once sauce and skin is brown, remove from heat.
Step 8
Place chicken on serving plates, spoon over some sauce (don't need much, chicken is infused with flavour + sauce is strong).
Step 9
Garnish with shallots and chilli, if using. Serve with rice.
Step 10
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