Description
Savory Vietnamese Coconut Caramel Chicken blends rich coconut milk with deep caramel notes, creating a harmonious balance of sweet and umami flavors. Succulent chicken pieces simmered in this luscious sauce promise a delightful culinary journey you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 6 skinless, boneless chicken thighs
Sauce and Sweeteners:
- 1 can (400 milliliters / 13.5 fluid ounces) coconut milk
- 1/3 cup brown sugar
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
Aromatics and Herbs:
- 1 onion, finely sliced
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 red chili, sliced (optional)
- Fresh coriander and sliced green onions for garnish
Serving:
- Steamed jasmine rice
Instructions
- Caramelize brown sugar in a large skillet over medium heat, stirring until it turns golden and develops a rich, amber color.
- Pour coconut milk, fish sauce, and soy sauce into the caramelized sugar, whisking smoothly to create a unified sauce.
- Introduce finely chopped onion, minced garlic, grated ginger, and optional chili to the sauce, sautéing for approximately 3 minutes until onions become translucent.
- Nestle chicken thighs into the aromatic sauce, ensuring each piece is thoroughly coated with the caramel mixture.
- Reduce heat to low, cover the skillet, and allow chicken to simmer for 25-30 minutes, gently rotating pieces midway to ensure even cooking.
- Uncover the skillet and continue cooking for an additional 5-10 minutes, letting the sauce reduce and concentrate its flavors.
- Brighten the dish with a splash of fresh lime juice, creating a tangy contrast to the rich sauce.
- Garnish with chopped fresh coriander and thinly sliced green onions for a burst of color and freshness.
- Serve the chicken atop steamed jasmine rice, drizzling the remaining coconut caramel sauce generously over the dish.
Notes
- Select bone-in chicken thighs for deeper flavor and juicier meat that stays tender during slow cooking.
- Control caramel color carefully to prevent burning, which can create bitter undertones in the sauce.
- Adjust spice levels by increasing or reducing chili amount, making the dish adaptable for mild or heat-loving palates.
- Replace fish sauce with coconut aminos for a vegetarian-friendly version that maintains similar umami depth.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 20 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 90 mg