The Vietnamese coconut caramel chicken has fast become a family favorite. The creamy, sweet caramel gravy made with coconut milk gives the chicken an unusual flavor. The combination of sweetness and savory was amazing the first time it was cooked. It’s surprisingly effortless to make and doesn’t take great time. The chicken reaches out tender and tasty, with a beautiful light ice. This dish pairs ably with steamed rice, making it a complete meal. It’s a go-to chicken formula whenever something unusual is needed for dinner.
Contents
What is Vietnamese Coconut Caramel Chicken?
- Vietnamese coconut caramel chicken is a dish boiled in a sweet and delicious caramel gravy produced from sugar, coconut milk, and fish spice. The caramel provides the chicken with a rich golden shade and a deep taste that perfectly balances sweet and salty. It’s usually sufficed with rice, making it a full and tasty meal.
- This dish is effortless to design, and the components are simple yet delicious. Mixing coconut milk and caramelized sugar completes a dressing that covers the chicken beautifully, making it delicate and delicious. It’s ideal for something a little extra but still comfortable to make.
- The formula offers a special blend of flavors, offering a tasty twist to traditional chicken dishes. The coconut milk counts creaminess, while the caramel delivers a deep sweetness. It’s also a great word for rice or noodles, pushing it to be versatile. It’s a crowd-pleaser, as the charming and savory spice appeals to many.
Why I Love Vietnamese Coconut Caramel Chicken
I value Vietnamese coconut caramel chicken because it’s an excellent blend of sweet and spicy, which makes the taste so tasty. The rich caramel dressing with coconut milk has a special taste separate from other chicken plates I’ve tried. It’s very easy to make, yet it feels amazing, which is great for both busy weeknights and when I like to impress callers. The passion of the chicken mixed with the tasty gravy makes it a dinner everyone enjoys. It pairs well with rice, forming a pleasant dish every time.
Here’s How It Works
To make Vietnamese coconut caramel chicken, heat sugar until it turns light brown. Then, slowly add coconut milk, creating a rich and creamy spice. Next, flavor the chicken and count it to the spice, allowing it to cook and drink the sweet and spicy tastes. Simmer the chicken until it’s delicate and fully cooked while the gravy thickens and covers the meat. Yet, do the chicken with steamed rice, letting the tasty sauce drink into the rice for a delicious meal. It’s an easy method with amazing effects!
Ingredients
For the Chicken:
- 400g (14oz) Chicken Thigh Core
- ½ Tbsp. Fish gravy
- ½ Rice or best White Vinegar
- ⅛ Tsp. White Pepper
- 1 Medium-Large (50g) Echallion (Banana) Shallot
- 35g (Thumb Sized Piece) Ginger
- 3 Garlic Cloves
- 2 Thai Red Chilli Peppers (add better or less as you like)
- 2 Tbsp. Boiling Oil
- Spring Onions for Garnish
- 1 Tsp Cornflour (Optional)
- 2 Tsp Water (Optional)
For the caramel sauce:
- 50g (3 Full Tablespoons Chopped) Palm Sugar or Jaggery
- 175ml (¾ Cup) Coconut Wetness
- 1 Tbsp. Fish gravy
- 1 Tsp Rice or White Vinegar
- ⅛ Tsp MSG
Step-by-Step Coconut Caramel Chicken Recipe
- Adding salt to the chicken will make it taste better.
- Heat fat in a large, heavy-bottomed skillet. Once it starts to shimmer, add chicken and brown on all sides. We’re not examining to cook the chicken completely via this step—better like 75%. Extract chicken from the skillet and place aside.
- Using the exact skillet, cook the garlic, ginger, and best red chilies for 30 seconds. Be peaceful here, and we don’t like to burn the garlic.
- Course in the coconut cream and sugar. Get to a low boil. Dissolve the cornstarch in the coconut aminos. Count the coconut aminos + cornstarch, fish spice, and rice vinegar to the skillet.
- Lower your heat to medium and cook the coconut caramel spice for a few additional minutes to lower and thicken, often going to avoid boiling and cooking over.
- Count the pre-cooked chicken around in. Restart cooking the chicken the remaining way via—the timing will count on the length of your cubes. The gravy will continue to reduce the fine. If you’re nervous about overcooking the weakling, lower your warmth.
- Food-safe chicken is not just a part of obtaining it to hit a certain temperature but also how lengthy it is held at temperature. So, having chicken at a more moderate temperature for a longer time is just as safe as having chicken on high heat. Time is just as safe as having a chicken shot on high heat.
- Stir in lime liquid. Act over a bed of rice (or cauliflower rice), decorate with cilantro, cut scallions, and a rare fresh red chili piece. You can also count on some fresh wedges, which wonderfully complete the coconut caramel by cutting and offsetting the sweetness.
Quick and Delicious: Vietnamese Coconut Caramel Chicken in 30 Minutes
Vietnamese coconut caramel chicken is ideal if you want a fast yet flavorful feast option. This dish can be qualified in 30 minutes, mixing tender chicken thighs with a creamy, sweet caramel gravy made from coconut milk, sugar, and fish spice. The first stage is to brown the seasoned chicken in a burning skillet until it’s about 75% boiled.
In the exact pan, you’ll sauté garlic, ginger, and chili peppers for added taste before flowing in the coconut cream and sugar to create a pleasing gravy. As the relish gels, return the chicken to the skillet and let it steam until completely cooked. The effect is a beautifully glazed chicken dish that pairs correctly with steamed rice, allowing the spice to soak in for a compelling meal.
This Vietnamese coconut caramel weakling is easy to complete and branded with its special blend of sweet and spicy flavors, making it a go-to formula for busy weeknights or fun callers.
How To Store Leftover
Cool the chicken: Let the chicken cool fully before holding it.
Use an airtight container: Put the chicken in an airtight container to keep it fresh.
Refrigerate: Keep the container in the refrigerator for 3-4 days.
Reheat properly: When prepared to eat, reheat the chicken on the stove or microwave until it’s completely warmed.
Freeze for longer storage: If you like to store it longer, freeze the pieces for up to 2 months.
Thaw before reheating: If well frozen, thaw the chicken in the fridge overnight before reheating
Conclusion
Vietnamese Coconut Caramel Chicken has become one of my famous dishes. Mixing sweet and spicy flavors from caramel and coconut milk makes a special taste that still brands my family. It’s surprisingly easy to schedule, and every time I cook it, the chicken comes out tender and delicious. Serving it with rice ends the meal completely. What I love most is how the gravy drinks into the rice, making each taste even more tasty. This dish has truly become common in my kitchen!