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Vietnamese Chicken with Caramel and Coconut | RecipeTin Eats

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This Caramel Coconut Chicken is a magical and EASY Vietnamese chicken recipe!! The chicken version of the Vietnamese Caramel Pork, it is slowly cooked in coconut milk with Vietnamese flavorings until it reduces to a sweet-salty glaze and the flesh is tender.

Go with a Vietnamese set menu and serve it with fresh Vietnamese rice paper rolls, Bun Cha Vietnamese meatballs and fresh Asian coleslaw on the side!

Vietnamese chicken with caramel and coconut - 7 magic ingredients.  The coconut scent is heavenly!  recipes.com

An amazing Vietnamese chicken recipe

There are no words to describe how good this Vietnamese chicken tastes.

And how it looks like a million bucks when it’s finished but completely mediocre while cooking. You’ll probably be doubting me the whole time until the last 5 minutes when it turns from milky gloom to golden glory!

Vietnamese chicken with caramel and coconut - 7 magic ingredients.  The coconut scent is heavenly!  recipes.com

Here by popular demand!

This is the chicken version of the extremely popular and surprisingly popular Vietnamese Caramel Pork I shared a few weeks ago. It really caught me off guard how much you loved that one – and it makes me so happy! This kind of recipe is completely and utterly mine. A little different from the usual, big Great ! flavors, a bit exotic, and yet something anyone can make without having to search for hard-to-find ingredients.

At the time I shared it, I was going back and forth trying to decide if I should share the legit version of Vietnamese pork or this adapted chicken version of pork.

And, unsurprisingly, many people have asked how to make Vietnamese caramel pork with chicken. It’s not as simple as replacing pork with chicken. So here it is – the chicken version. πŸ™‚

How to Make Vietnamese Coconut Caramel Chicken

Vietnamese Caramel Pork is made with coconut water which actually does not taste like coconut. It’s a little salty and a little sweet – not so pleasant to drink plain. But it works great as a broth for slowly cooking pork chunks.

However, I found that with chicken it lacked flavor (pork has a stronger taste than chicken). So I used coconut milk instead and tweaked a few things – coconut milk is way sweeter than coconut water so I reduced the sugar slightly and added vinegar to balance the candy. Also, the cooking time has been reduced – pork takes 90 minutes, which is too long for chicken.

Best piece of chicken for this recipe

I find it easier to make this Vietnamese chicken recipe with bone in, skin on thigh fillets, not only because you get the beautiful tan in the skin, but also because it doesn’t will not collapse in the time it takes to reduce the broth to a sticky sauce.

However, I also really like this done with boneless skinless thigh fillets, so I also have instructions for that in the recipe (this involves taking them out sooner, otherwise they fall apart and become difficult to handle in the sticky sauce).

Vietnamese chicken with caramel and coconut - 7 magic ingredients.  The coconut scent is heavenly!  recipes.com

How to Serve Vietnamese Coconut Caramel Chicken

Because the glaze has quite a strong flavor, it’s best served with plain white rice – jasmine rice is my favorite.

And for a fresh side, a crisp Asian coleslaw would be great – it’s a terrific fresh salad with lovely bright flavors. Or toss steamed vegetables or a garden salad with this Asian Sesame Dressing or the Nuoc Cham in this lemongrass chicken recipe.

And finally:

I, Nagi of RecipeTin Eats, hereby solemnly declare that this will be the last variation of a recently posted recipe for the remainder of 2017.

I’m very aware that I’ve made a handful of variations lately, as per reader requests. πŸ™‚ Like the Rice with Mushrooms (stove version) which was followed by a Rice with Baked Mushrooms. Parmesan-crusted potatoes were followed by the low-carb version of parmesan-crusted cauliflower.

Now Vietnamese Caramel Pork is followed by this Vietnamese Coconut Caramel Chicken.

That’s it! No more!!!! (For 2017 πŸ˜‰ ) –Nagi x


Get your Vietnamese fix!

Vietnamese chicken with caramel and coconut - 7 magic ingredients.  The coconut scent is heavenly!  recipes.com

Vietnamese chicken with caramel and coconut - 7 magic ingredients.  The coconut scent is heavenly!  recipes.com

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Vietnamese chicken with caramel and coconut - 7 magic ingredients.  The coconut scent is heavenly!  recipes.com

Vietnamese chicken with caramel and coconut

Servings4 – 5 people

Tap or hover to scale

The chicken version of the very popular Vietnamese caramel pork! It’s more saucey and made with coconut milk, so it has a wonderful coconut flavor. It’s sweet with savory undertones, doesn’t look impressive while cooking, but magically transforms in the last 5 minutes. VIDEO recipe below.

Instructions

  • Place the 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 the chicken.

  • Stir, then put the chicken in SKIN SIDE DOWN.

  • Adjust the heat so it simmers vigorously. Not fast, not a slow simmer (I use medium high heat on low skillet, medium on high skillet).

  • After 25 minutes, flip the chicken.

  • After another 25 minutes, the fat should separate from the sauce and turn pale brown (see video).

  • Flip the chicken over so the skin side is down. Move it so that the sauce does not stick to the bottom of the pan and to brown the skin.

  • Once the sauce and the skin are golden, remove from the heat.

  • Place chicken on serving plates, drizzle with sauce (not much needed, chicken is infused with flavor + sauce is strong).

  • Garnish with shallots and chili, if desired. Serve with rice.

Recipe Notes:

1. I used 4 x 250g/8oz in the video which are bigger than I like. I prefer to use 5 x 200g / 6.5oz thighs. With bones, the skin is best because the skin turns golden brown and is also cooked to be tender by the time the liquid reduces.
To make this with SKINLESS BONELESS THIGS, cut the thighs in half then continue with the recipe. Take the chicken out at 35/40 minutes when it is tender but before it falls apart. Once the fat separates from the sauce (see video) and begins to brown, return the chicken to brown and coat in the sauce. You won’t get quite the same browning on the chicken as you would with the skin on the thighs.
BREAST: I don’t recommend brisket because it can’t be cooked long to give it a flavor similar to thigh. However, if you really want to try this with brisket (and you’ll get the nice sauce on both sides of the brisket), here’s how I’d go about it: pound the brisket to 2cm thick, then cook each side . just for 4 minutes each in the braising liquid. Then remove, reduce the liquid until the fat separates (at the end of the video) then put it back in just to brown each side.
2. Full of fat is also fine. I can’t taste the difference in flavor, I just don’t need the extra fat.
3. Fish sauce has more complex flavors than soy sauce and it will not taste fishy at the end of the cooking time. For LOW SODIUM, sub with low sodium soy.
4. The eschallots look like small onions and they are thinner so they fall apart in the sauce. You can submarinate with 1/4 of a finely chopped normal onion.
5. AUTHENTICITY: This recipe is adapted from Vietnamese Caramel Pork which is an authentic Vietnamese recipe. So it’s not strictly authentic – as far as I know. πŸ™‚
6. Nutrition per serving, assuming it is made with 5 x 200g / 6.5oz of bone in thighs. The calories will be a bit higher than the actual calories because, as you’ll see in the video, the fat separates and you avoid it when pouring the sauce over the chicken. You can even empty it.

Nutrition Information:

Portion: 336gcalories: 555callus (28%)

DOZER LIFE

Still sporting the Cindy Crawford* mole. Who wore it best ?

* Otherwise known as black permanent hair color that kind of splashed all over this face when he walked me to the hairdresser!

Image credit Cindy Crawford Feelgrafix.com.

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