Vietnamese Coconut Caramel Chicken
The chicken version of the wildly popular Vietnamese Caramel Pork! It's saucier and made with coconut milk so it has a gorgeous coconut fragrance. It's sweet with savoury undertones, looks thoroughly unimpressive while cooking but then magically transforms in the last 5 minutes. Recipe VIDEO below.
Foto: RecipeTin Eats
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 g arlic 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)
Steps
-
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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...