Vietnamese Caramel Chicken. Chicken thighs simmered until tender in a coconut brown sugar sauce!
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.
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.
Vietnamese Caramel Chicken
- 4 bone in and skin on chicken thighs
- ⅓ cup light brown sugar
- 2 tablespoons water
- 14 ounce can coconut milk
- 1½ tablespoon fish sauce
- 2 tablespoons rice vinegar
- 2 garlic cloves, minced
- 1 small jalapeño, sliced (optional, can omit if you don't want any spice)
- green onions for garnish, if desired
- 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.
- 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.