I love this dish because it’s the perfect blend of sweet, salty, and creamy flavors with that signature caramelized richness Vietnamese cuisine is known for. The coconut milk gives the sauce a luxurious silkiness, while the slow simmer infuses the chicken with an irresistible depth of flavor. It looks simple while cooking, but that last 5 minutes turns it into pure magic. Plus, it’s an easy one-pan meal that pairs perfectly with rice.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 large or 5 small chicken thighs, bone-in, skin-on 1/2 cup (80 g) brown sugar, loosely packed 1 tbsp water 400 g (14 oz) coconut milk (low fat or full fat) 1 1/2 tbsp fish sauce 2 1/2 tbsp rice vinegar (or cider vinegar) 2 garlic cloves, minced 1 eschallot (French onion), finely sliced 1/4 tsp white pepper (or black pepper)
Garnishes (optional): 1 shallot, finely sliced (green onion/scallion) 1 large red chilli, finely sliced
Directions
I start by placing the brown sugar and water in a large skillet over medium heat. I stir gently until the sugar melts and begins to bubble, turning into a light caramel.
I add the coconut milk, fish sauce, rice vinegar, garlic, eschallot, and pepper. I stir everything together until well combined.
I place the chicken thighs skin-side down into the skillet. The sauce should be simmering energetically, so I adjust the heat as needed to maintain a steady simmer — not too fast, not too slow.
I let it cook for about 25 minutes before turning the chicken over.
I continue cooking for another 25 minutes, during which the sauce thickens and the fat begins to separate, turning pale brown.
I then turn the chicken skin-side down again, moving it around the pan to prevent sticking while the skin caramelizes beautifully.
Once the sauce is thick and glossy and the chicken is deep golden brown, I remove it from the heat.
I serve the chicken on a plate, spoon over a little of the rich caramel sauce, and garnish with sliced shallots and red chilli. I love serving it with steamed jasmine or coconut rice.
Servings and Timing
This recipe serves 4–5 people. It takes just 5 minutes to prepare and 55 minutes to cook, for a total of about 1 hour. It’s perfect for a comforting dinner that tastes like it’s straight from a Vietnamese street kitchen.
Variations
I sometimes make this dish with boneless chicken thighs when I want a faster cook time — they take around 35–40 minutes. If I’m after a lighter option, I use skinless thighs and reduce the fat content slightly. When I want to boost the flavor even more, I add a few slices of fresh ginger or a stalk of lemongrass to the sauce while simmering. For extra heat, I stir in a touch of chili paste at the end. If I crave a smoky finish, I briefly grill the chicken after it’s done cooking to crisp up the skin even more.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a saucepan over low heat, adding a splash of water if the sauce thickens too much. It can also be microwaved for 2 minutes until heated through. This dish freezes well too — I freeze it in portions and reheat from thawed for a quick and flavorful meal.
FAQs
Can I use boneless chicken thighs?
Yes, I can use boneless thighs — they’ll need about 35–40 minutes to cook through.
Can I use chicken breast?
I don’t recommend it since the sauce needs time to infuse flavor, but if I do, I cook each side for about 4 minutes and finish it briefly in the reduced sauce.
Can I make this without coconut milk?
Coconut milk gives the dish its signature richness, but I can use evaporated milk or a light cream for a similar texture.
What can I use instead of fish sauce?
Soy sauce works well as a substitute for a slightly different, but still delicious, flavor.
Can I make this ahead of time?
Yes, I can cook it fully, cool it, and store it in the fridge. The flavors deepen beautifully overnight.
How do I stop the sauce from burning?
I keep the heat to a strong simmer, not a rapid boil, and stir occasionally once the sauce thickens.
Why does the sauce look pale at first?
That’s normal — it darkens and thickens in the final 5–10 minutes of cooking.
Can I add vegetables?
Yes, I sometimes add blanched green beans or steamed bok choy on the side for freshness.
Can I make it less sweet?
Yes, I reduce the brown sugar to 1/3 cup for a more savory flavor balance.
What type of rice goes best?
I love serving it with jasmine rice or coconut rice to soak up that beautiful caramel sauce.
Conclusion
This Vietnamese Coconut Caramel Chicken is one of those dishes that surprises me every time I make it. It starts out looking simple, but by the end, it transforms into something rich, glossy, and absolutely packed with flavor. I love the balance of sweet caramel, salty fish sauce, and creamy coconut — it’s comfort food with an exotic twist. Served with rice, it’s a dish that always impresses and never leaves leftovers for long.
This Vietnamese Coconut Caramel Chicken is a stunning one-pan dish featuring tender chicken thighs simmered in a luscious coconut caramel sauce. Sweet, salty, and creamy with a hint of umami, it’s a comforting yet exotic meal that feels like dining in a Vietnamese street kitchen — all made in under an hour.
Ingredients
4 large or 5 small chicken thighs, bone-in, skin-on
1/2 cup (80 g) brown sugar, loosely packed
1 tbsp water
400 g (14 oz) coconut milk (low fat or full fat)
1 1/2 tbsp fish sauce
2 1/2 tbsp rice vinegar (or cider vinegar)
2 garlic cloves, minced
1 eschallot (French onion), finely sliced
1/4 tsp white pepper (or black pepper)
To garnish (optional):
1 shallot, finely sliced (green onion/scallion)
1 large red chilli, finely sliced
Instructions
Place brown sugar and water in a large skillet over medium heat. Stir gently until sugar melts and bubbles, forming a light caramel.
Add coconut milk, fish sauce, rice vinegar, garlic, eschallot, and pepper. Stir until well combined.
Place chicken thighs skin-side down into the skillet. Adjust heat to maintain a steady simmer.
Cook for about 25 minutes, then turn the chicken over and continue simmering for another 25 minutes until the sauce thickens and the fat starts to separate.
Flip chicken skin-side down again, moving it around to prevent sticking, until the skin caramelizes and turns deep golden brown.
Once the sauce is thick and glossy, remove from heat. Let rest for 2–3 minutes.
Serve with steamed jasmine or coconut rice, topped with sliced shallots and red chilli.
Notes
Use boneless thighs for faster cooking (35–40 minutes).
Add ginger or lemongrass to the sauce for extra aroma.
Reduce brown sugar for a less sweet flavor.
For extra caramelization, grill the chicken briefly after cooking.
This dish tastes even better the next day as the flavors develop.
