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Vietnamese Coconut Caramel Chicken

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Ingredients

4 George & Jo's Chicken Thighs
80g Brown Sugar
1 tsp Water
400g Coconut Milk
1 1/2 tsp Fish Sauce
2 1/2 tsp Rice Vinegar
2 Garlic Cloves Minced
1 Onion Finely Sliced
1/4 tsp White Pepper
1 Shallot Finely Sliced
1 Large Red Chilli Finely Sliced
Rice

Vietnamese Coconut Caramel Chicken

  • Medium

Ingredients

Directions

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Steps

1
Done

In a large fry pan, heat some oil and brown the chicken.

2
Done

Place sugar and water in a pan 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.

3
Done

Stir, then put the chicken.

4
Done

Adjust the heat so it is simmering, After 25 minutes, turn the chicken.

5
Done

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

6
Done

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
Done

Once sauce and skin is brown, remove from heat.

8
Done

Place chicken on serving plates, spoon over some sauce Garnish with shallots and chilli, if using. Serve with rice.

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Thai Fish Cakes
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Fish with Pineapple Basil Salsa & Crunchy Wedges
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Thai Fish Cakes