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