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

• 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.
• Stir, then put the chicken in SKIN SIDE DOWN.
• 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).
• After 25 minutes, turn the chicken.
• After another 25 minutes, the fat should separate from the sauce and turn a pale brown (see video).
• 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.
• Once sauce and skin is brown, remove from heat.
• Place chicken on serving plates, spoon over some sauce (don’t need much, chicken is infused with flavour + sauce is strong).
• Garnish with shallots and chilli, if using. Serve with rice.

ORIGINAL RECIPE