Vietnamese Coconut Caramel Chicken



This chicken with coconut caramel from Vietnam is a delectable fusion of savory, sweet, and salty flavors. Tender pieces of chicken are coated in the caramelized sauce, creating a dish that is both comforting and satisfying.

Ingredients:
  • 500g chicken thigh fillets, cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red chili, sliced optional
  • 200ml coconut milk
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp black pepper
  • Fresh cilantro leaves for garnish
  • Steamed jasmine rice, for serving

Instructions:

In a bowl, combine fish sauce, brown sugar, soy sauce, and rice vinegar

Stir until sugar is dissolved

Heat vegetable oil in a large skillet over medium-high heat

Add chopped onion and saut for 2 minutes until translucent

Add minced garlic and sliced chili if using to the skillet and saut for another 30 seconds until fragrant

Add chicken pieces to the skillet and cook for 5-7 minutes until they start to brown

Pour the fish sauce mixture over the chicken and stir well

Cook for 2 minutes to let the sauce coat the chicken

Pour in the coconut milk and black pepper

Stir to combine

Reduce heat to medium-low and simmer for 15-20 minutes until the chicken is cooked through and the sauce thickens

Serve the Vietnamese Coconut Caramel Chicken over steamed jasmine rice, garnished with fresh cilantro leaves

Enjoy!


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