Vietnamese Coconut Caramel Chicken

• servings: 4 servings
• active time: 5 minutes
• total time: 1 hour

Ingredients

4 large / 5 small chicken thighs (, bone in skin on, Note 1)

1/2 cup / 80 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 3)

2 1/2 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)

1 shallot (, finely sliced, green onion / scallion)

1 large red chilli (, finely sliced)

Directions

Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.

Stir, then put the chicken in SKIN SIDE DOWN.

Adjust the heat so it is simmering energetically. Not rapidly, not a slow simmer (I use medium high heat on a weak stove, medium on a strong stove).

After 25 minutes, turn the chicken.

After another 25 minutes, the fat should separate from the sauce and turn a pale brown (see video).

Turn chicken so the skin side is down. Move it around so the sauce doesn't catch on the bottom of the skillet and to brown the skin.

Once sauce and skin is brown, remove from heat.

Place chicken on serving plates, spoon over some sauce (don't need much, chicken is infused with flavour + sauce is strong).

Garnish with shallots and chilli, if using. Serve with rice.

Nutrition

• Serving Size: 336 g
• Calories: 555 kcal