Vietnamese Coconut Caramel Chicken

Name: Vietnamese Coconut Caramel Chicken
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 4
Ingredients: 4 bone-in, skin-on chicken thighs; 2 shallot; 2 cloves garlic; 400 ml coconut milk; 1/2 cup brown sugar; 1 tbsp water; 1 1/2 tbsp fish sauce; 2 1/2 tbsp rice vinegar; 1/4 tsp white pepper; 1 red chili

This Vietnamese coconut caramel chicken is rich, savory, and lightly sweet, with tender chicken thighs simmered in a glossy coconut-fish sauce caramel. Serve it with steamed rice for a deeply flavorful dinner that feels special but uses simple pantry ingredients.

Servings4 Portions

Prep Time5 Mins

Cook Time55 Mins

Difficulty

Intermediate

Ingredients

bone-in, skin-on chicken thighs
4
shallot
2
garlic
2 cloves
coconut milk
400 ml
brown sugar
0.5 cup
water
1 tbsp
fish sauce
0.5 tbsp
rice vinegar
1 tbsp
white pepper
0.3 tsp
red chili
1

Step-by-Step Instructions

In a large skillet or saute pan, combine the brown sugar and water over medium heat. Stir until the sugar dissolves, then let it bubble until it turns into a deep amber caramel.

Carefully add the coconut milk, fish sauce, rice vinegar, minced garlic, finely chopped shallot, and white pepper. Stir well to dissolve the caramel into the sauce.

Place the chicken thighs in the pan skin-side down. Bring the sauce to a lively simmer, then adjust the heat so it bubbles steadily without boiling too hard.

Simmer for 25 minutes, occasionally spooning some sauce over the chicken if needed.

Turn the chicken and continue simmering for another 25 minutes, or until the chicken is fully cooked and very tender.

Turn the chicken skin-side down again. Move the pieces around the pan for 2 to 5 minutes so the sauce reduces further and the skin browns without sticking.