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
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4 large (or 5 smaller) bone-in, skin-on chicken thighs
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½ cup (80 g) brown sugar
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1 Tbsp water
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1 can (400 g) light coconut milk
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1½ Tbsp fish sauce
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2½ Tbsp rice vinegar (or apple cider vinegar)
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2 garlic cloves, minced
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1 echallot or small French onion, thinly sliced
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¼ tsp white pepper
Optional Garnishes:
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Thinly sliced shallots or scallions
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Finely sliced red chili
Instructions
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Combine sugar and water in a saucepan over medium heat. Stir until dissolved, then simmer without stirring until deep amber.
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Slowly whisk in coconut milk to dissolve caramel. Stir in fish sauce, vinegar, garlic, shallot, and pepper.
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Pat chicken dry. Lightly season with salt and pepper.
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Place chicken, skin-side down, in the sauce. Cover and simmer on medium-low for 20 minutes.
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Remove lid. Increase heat and reduce sauce to a sticky glaze, turning chicken to coat.
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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.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: ~550 kcal
- Sugar: ~20 g
- Carbohydrates: ~25 g
- Protein: ~30 g