Vietnamese Caramel Chicken

September 2, 2018
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This Vietnamese caramel chicken recipe features chicken thighs that are slow simmered until tender in a coconut brown sugar sauce. The end result is super juicy and tender chicken in a flavorful savory and sweet sauce. Great for weeknight dinners!

If you love easy chicken recipes, then try my French Onion Chicken and my Easy Chicken Stir Fry!

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Why You’ll Love This Recipe

Vietnamese caramel chicken is my latest obsession. Tender chicken thighs simmered low and slow until tender and crispy on the outside. The chicken is cooked in an irresistible coconut brown sugar sauce. The sauce is made up of rice vinegar, fish sauce, brown sugar and coconut milk. The sauce is the best part of this dish!

This recipe is super simple to make. Everything gets cooked in one skillet! The chicken thighs are simmered in the sauce until the sauce is thickened and most of the liquid is absorbed.

I like to serve this Vietnamese Caramel Coconut Chicken with a side of rice and a vegetable to make it a filling meal. Enjoy!

Ingredients

Chicken thighs (bone-in and skin-on is preferred)
Light brown sugar
Water
Coconut milk (full-fat, unsweetened)
Fish sauce
Rice wine vinegar
Garlic
A jalapeño
Green onions

How To Make It

Make the sauce: Heat brown sugar and water in a large skillet over medium-high heat. Whisk constantly until mixture starts to thicken slightly and bubble, 1-2 minutes. Stir in coconut milk, fish sauce, rice vinegar, garlic and jalapeño.
Cook the Chicken: Add in chicken skin side down and simmer for 25 minutes over medium heat. (If the sauce is getting too brown turn down the heat) Flip chicken and cook for an additional 15-20 minutes. Turn chicken once more so it is skin side down. Cook for a 1-2 more minutes to brown the skin and remove from the heat.
Serve: Immediately with green onions for garnish if desired.

Serving Suggestions

White or brown rice
Or, for a low-carb option, try cauliflower rice
Steamed vegetables
Roasted vegetables like broccoli, Brussels sprouts, or cauliflower.
Chow mein noodles
Lo mein
Vegetable Fried Rice

Substitutions and Variations

If you prefer crispier chicken thighs, you can bake them in the oven at 375 for 25 minutes, and then finish them off in the skillet with the sauce.
Serve with toasted sesame seeds or sliced almonds in addition to the sliced green onions for some crunch.
Swap the brown sugar for honey if you’re trying to avoid refined sugars.
Not a fan of dark meat? You could use bone-in, skin-on chicken breasts. Just be careful not to dry them out.
Or if you prefer boneless, skinless chicken thighs, use those instead!
Spice up the Vietnamese caramel chicken sauce by adding some cayenne pepper or crushed red pepper flakes.

Storage, Freezing, and Reheating Instructions

Store cooled leftovers in an airtight container in the fridge for up to 3 days.
Freeze this Vietnamese caramel chicken once cooled in an airtight, freezer-safe container or plastic bag for up to 1 month.
Reheat chilled leftovers (or thawed from the freezer) in a skillet over medium-low heat or the microwave until warmed through.

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