Description
Vietnamese Coconut Caramel Chicken is a rich, sweet-savory one-pan dinner made with tender chicken, coconut milk, and caramelized sugar. Try it today!
Ingredients
4 large (or 5 smaller) bone-in, skin-on chicken thighs
½ cup (80 g) brown sugar
1 Tbsp water
1 can (400 g) light coconut milk
1½ Tbsp fish sauce
2½ Tbsp rice vinegar (or apple cider vinegar)
2 garlic cloves, minced
1 echallot or small French onion, thinly sliced
¼ tsp white pepper
Optional Garnishes:
Thinly sliced shallots or scallions
Finely sliced red chili
Instructions
Combine sugar and water in a saucepan over medium heat. Stir until dissolved, then simmer without stirring until deep amber.
Slowly whisk in coconut milk to dissolve caramel. Stir in fish sauce, vinegar, garlic, shallot, and pepper.
Pat chicken dry. Lightly season with salt and pepper.
Place chicken, skin-side down, in the sauce. Cover and simmer on medium-low for 20 minutes.
Remove lid. Increase heat and reduce sauce to a sticky glaze, turning chicken to coat.
Serve with sauce spooned over top and garnish with scallions and chili.
Notes
Use low-fat coconut milk for balanced richness. Substitute tofu for a vegetarian version. Watch the caramel closely—it burns quickly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: ~550 kcal
- Sugar: ~20 g
- Carbohydrates: ~25 g
- Protein: ~30 g