This Coconut Caramel Chicken is a mystical, EASY Vietnamese bird recipe!! The chook version of Vietnamese Caramel Pork, it’s slow cooked in coconut milk with Vietnamese flavourings until it reduces down to a sweet-savoury glaze and the flesh is tender.
Vietnamese Coconut Caramel Chicken
Go all out with a Vietnamese menu and serve this along contemporary Vietnamese Rice Paper Rolls, Bun Cha Vietnamese meatballs and a modern Asian Slaw at the facet!
Vietnamese Coconut Caramel Chicken - 7 detail magic. The coconut perfume is heavenly!
An exquisite Vietnamese chicken recipe
And the technique it seems like one million bucks while it’s finished however absolutely unimpressive while it’s cooking. You’ll perhaps be doubting me the complete time right up until the very last 5 mins while it transforms from milky bleakness into golden gloriousness!
Vietnamese Coconut Caramel Chicken - 7 detail magic. The coconut perfume is heavenly!
Here thru normal call for!
This is the chook model of the wildly, swiftly frequent Vietnamese Caramel Pork that I shared a couple of weeks ago. It the reality is caught me off protect how a lot you preferred that one – and it makes me so satisfied! That kind of recipe is completely and utterly me. A little other from the standard, giant kapow! Flavours, a little special, and but some thing that every body may want to make without having to search out problematic to discover substances.
At the time I shared it, I become flopping again and forth making an try to choose no matter even if to percentage the authentic Vietnamese pork version or this fowl version this is adapted from the beef.
And, unsurprisingly, fairly multiple oldsters asked clean techniques to make the Vietnamese Caramel Pork with hen. It’s no longer as clean as absolutely switching the pork with chook. So proper the following it's – the fowl version. 🙂
How to make Vietnamese Coconut Caramel Chicken
The Vietnamese Caramel Pork is made with coconut water which the truth is doesn’t fashion of coconut. It’s kind of salty and a little candy – now not that pleasant to drink plain. But it really works widespread as a broth to gradual prepare dinner gadgets of red meat.
However, I found that with fowl, it lacked flavour (beef meat has a greater flavour than chicken). So I used coconut milk rather and tweaked more than one issues – coconut milk is a long way sweeter than coconut water, so I reduce down a touch at the sugar and delivered vinegar to steadiness out the sweetness. Plus decreased the prepare supper time – the pork takes ninety mins that is genuinely too prolonged for fowl.
Best cut of hen for this recipe
I find out it’s only to make this Vietnamese hen recipe with bone in, pores and pores and epidermis on thigh fillets, now not definitely genuinely due to the reality you get the stunning bronzing of the pores and pores and epidermis however moreover because it gained’t fall aside within the time it takes to cut back the broth all the way down to a sticky sauce.
However, I additionally the truth is like this made with skinless boneless thigh fillets so I’ve were given directions for this in the recipe too (it does include taking them out in advance, otherwise they fall aside and it's going to get complicated to deal with inside the sticky sauce).
Vietnamese Coconut Caramel Chicken - 7 detail magic. The coconut fragrance is heavenly!
How to serve Vietnamese Coconut Caramel Chicken
Because the glaze has fairly a solid flavour, here's best served with simple white rice – jasmine rice is my favored.
And for a present day aspect, a crunchy Asian Slaw might be very turning into – it’s an super contemporary salad with pretty shiny flavours. Or toss steamed vegetables or a garden salad with this Asian Sesame Dressing or the Nuoc Cham on this Lemongrass fowl recipe.
And ultimately:
I, Nagi of RecipeTin Eats, do hereby solemnly declare that this may be the final variation of a these days discovered recipe for the the rest of 2017.
I’m very conscious that I’ve achieved a handful of adjustments of late, pursuant to reader requests. 🙂 Like the Mushroom Rice (range model) which became adopted through a Baked Mushroom Rice. Parmesan Crusted Potatoes have been followed through the low carb model of Parmesan Crusted Cauliflower.
Now Vietnamese Caramel Pork adopted via this Vietnamese Coconut Caramel Chicken.
That’s it! No greater!!!! (For 2017 😉 ) – Nagi x
GET YOUR VIETNAMESE FIX!
Bun Cha – Vietnamese Meatballs (Noodle Bowl)
Vietnamese Rice Paper Rolls
Lemongrass Chicken – one in every of my preferred troubles to grill!
Vietnamese Noodle Salad
Vietnamese Caramel Pork Bowls – super short!
Browse all Vietnamese recipes
Vietnamese Coconut Caramel Chicken - 7 element magic. The coconut perfume is heavenly!
Vietnamese Coconut Caramel Chicken - 7 detail magic. The coconut perfume is heavenly!
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Vietnamese Coconut Caramel Chicken - 7 element magic. The coconut perfume is heavenly!
Vietnamese Coconut Caramel Chicken
Author: Nagi Prep: 5 minutes Cook: fifty five mins Total: 1 hr Main Vietnamese
4.ninety two from fifty seven votes
Servings4 - five peopleTap or hover to scale
880
22.3K
The chicken version of the wildly accepted Vietnamese Caramel Pork! It's saucier and made with coconut milk so it has a lovely coconut fragrance. It's candy with savoury undertones, appears appropriately unimpressive whereas cooking however then magically transforms in the very last five minutes.
Ingredients
4 massive / 5 small chicken thighs , bone in pores and pores and epidermis on (Note 1)
half of cup / eighty g brown sugar , loosely packed
1 tbsp water
400 g / 14 oz.coconut milk , low fat (1 can) (Note 2)
1 1/2 tbsp fish sauce (Note three)
2 half tbsp rice vinegar (or cider vinegar)
2 garlic cloves , minced
1 eschallot / French onion , finely sliced (Note 4)
1/4 tsp white pepper (or black)
GARNISHES (OPTIONAL):
1 shallot , finely sliced (inexperienced onion / scallion)
1 giant crimson chilli , finely sliced
Instructions
Place sugar and water in a skillet over medium warmth. Stir, then whilst it bubbles and the sugar is melted (it looks as if caramel), upload the relaxation of the foods except chicken.
Stir, then located the fowl in SKIN SIDE DOWN.
Adjust the warmth so it be simmering energetically. Not hastily, not a gradual simmer (I use medium excessive warmth on a weak range, medium on a stable stove).
After 25 minutes, turn the hen.
After a different 25 minutes, the fats should break free the sauce and switch a dwindled brown (see video).
Turn fowl so the pores and pores and dermis thing is down. Move it round so the sauce does now not trap at the backside of the skillet and to brown the pores and skin.
Once sauce and pores and pores and dermis is brown, take away from warmth.
Place hen on serving plates, spoon over a few sauce (do not desire a great deal, hen is infused with flavour + sauce is strong).
Garnish with shallots and chilli, if the use of. Serve with rice,sourcerecipetineats.com
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