Vietnamese Caramel Chicken

Vietnamese Caramel Chicken. Chicken thighs slow simmered until tender in a coconut brown sugar sauce! They turn out so juicy and tender!

Vietnamese Caramel Chicken | chefsavvy.com

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 meal! Enjoy!

How to make Vietnamese Caramel Chicken

  • 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: 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.

What to serve with Vietnamese Caramel Chicken

Easy Vietnamese Caramel Chicken | chefsavvy.com

Here are more delicious chicken recipes to try!

Vietnamese Caramel Chicken

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Vietnamese Caramel Chicken. Chicken thighs simmered until tender in a coconut brown sugar sauce!

Ingredients

  • 4 bone in and skin on chicken thighs
  • 1/3 cup light brown sugar
  • 2 tablespoons water
  • 14 ounce can coconut milk
  • 1 1/2 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

Instructions

  1. 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.
  2. Stir in coconut milk, fish sauce, rice vinegar, garlic and jalapeño.
  3. 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)
  4. Flip chicken and cook for an additional 15-20 minutes.
  5. 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.
  6. Serve immediately with green onions for garnish if desired.

Recipe Notes

Adapted from Recipe Tin Eats

Nutrition Facts
Vietnamese Caramel Chicken
Amount Per Serving
Calories 621 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 27g169%
Cholesterol 142mg47%
Sodium 662mg29%
Potassium 601mg17%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 22g24%
Protein 26g52%
Vitamin A 150IU3%
Vitamin C 7mg8%
Calcium 48mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Vietnamese
Keyword: Caramel Chicken, chicken, Easy Dinner, Vietnamese, Vietnamese Caramel Chicken

 

 

As seen in: