Vietnamese Coconut Caramel Chicken

This Coconut Caramel Chicken may be a supernatural, simple Vietnamese chicken recipe!! The chicken version of Vietnamese Caramel Pork, it’s slow cooked  in coconut milk with Vietnamese flavourings till it reduces right down to a sweet-savoury glaze and also the flesh is tender. There aren't any words to explain however sensible this Vietnamese chicken is.

And how it's sort of a million greenbacks once it’s finished however fully unimpressive  whereas it’s preparation. You’ll most likely be skeptical American state the full time right up till the last five minutes once it transforms from whitish glumness into golden gloriousness! 

This is the chicken version of the wildly, unexpectedly standard Vietnamese Caramel Pork that I shared many weeks past. It very caught American state off guard what proportion you liked that one – and it makes me therefore happy! that kind of direction is totally and completely me. a bit totally different from the same old, huge kapow! flavours, a touch exotic, and nonetheless one thing that anyone will create while not having to search out arduous to seek out ingredients.

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)

GARNISHES (OPTIONAL):

• 1 shallot , finely sliced (green onion / scallion)
• 1 large red chilli , finely sliced

Instructions

1. 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.
2. Stir, then put the chicken in SKIN SIDE DOWN.
3. 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).
4. After 25 minutes, turn the chicken.
5. After another 25 minutes, the fat should separate from the sauce and turn a pale brown (see video).
6. 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.
7. Once sauce and skin is brown, remove from heat.
8. Place chicken on serving plates, spoon over some sauce (don't need much, chicken is infused with flavour + sauce is strong).
9. Garnish with shallots and chilli, if using. Serve with rice.

Based on the recipe from HERE