Vietnamese Style Caramel Braised Chicken Recipes

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VIETNAMESE COCONUT CARAMEL CHICKEN



Vietnamese Coconut Caramel Chicken image

The chicken version of the wildly popular Vietnamese Caramel Pork! It's saucier and made with coconut milk so it has a gorgeous coconut fragrance. It's sweet with savoury undertones, looks thoroughly unimpressive while cooking but then magically transforms in the last 5 minutes. Recipe VIDEO below.

Provided by Nagi

Categories     Main

Time 1h

Number Of Ingredients 11

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))
1 shallot (, finely sliced (green onion / scallion))
1 large red chilli (, finely sliced)

Steps:

  • 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.

Nutrition Facts : ServingSize 336 g, Calories 555 kcal

VIETNAMESE CARAMEL CHICKEN



Vietnamese Caramel Chicken image

Asian-style chicken with steamed rice.

Provided by Dan Wentzel

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 35m

Yield 6

Number Of Ingredients 11

2 tablespoons white sugar
2 tablespoons fish sauce
ground black pepper to taste
3 pounds chicken thighs
3 tablespoons water
1 tablespoon fish sauce
½ tablespoon white sugar
3 teaspoons rice vinegar
3 tablespoons vegetable oil, divided
5 cloves garlic, minced
2 jalapeno peppers, sliced

Steps:

  • Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
  • Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
  • Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
  • Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.

Nutrition Facts : Calories 463.8 calories, Carbohydrate 6.7 g, Cholesterol 141.4 mg, Fat 30.4 g, Fiber 0.2 g, Protein 38.7 g, SaturatedFat 7.7 g, Sodium 675.6 mg, Sugar 5.6 g

VIETNAMESE CHICKEN WITH GINGER



Vietnamese Chicken with Ginger image

This dish uses the classic Vietnamese braising method that uses caramelized sugar as the base for the braising liquid. If you can find Chinese brown sugar (check out its Ingredient Discovery profile to learn more), it will give the braise a deep, complex flavor.

Provided by Thai Moreland

Categories     Main Course

Yield six.

Number Of Ingredients 11

1/2 cup plus 2 Tbs. water
2-1/2 oz. Chinese brown sugar (about 1 plank) or 1/3 cup granulated white sugar
3 Tbs. olive oil
1 medium shallot, thinly sliced into rings (a scant 1/4-cup)
1-1/2 oz. fresh ginger, unpeeled and cut into matchsticks (about 1/2 cup)
3 lb. skin-on chicken thighs, excess fat trimmed, cut in halves crosswise with a cleaver or by your butcher, and seasoned generously with kosher salt
3 Tbs. fish sauce
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried red chile flakes
3 scallions (whites and greens), thinly sliced into rings, for garnish

Steps:

  • Have ready 1/2 cup water. If using Chinese brown sugar, put it and 2 Tbs. water in a 10-inch straight-sided skillet over medium heat. Stir frequently with a wooden spoon, chopping up the sugar with the spoon until it dissolves completely, 4 to 5 minutes. (If using white sugar, put it-without the water-in a 10-inch straight-sided skillet over medium. Cook until it starts to melt at the edges and turn golden brown, about 5 minutes.)
  • Reduce the heat to medium low and continue cooking, stirring constantly if using brown sugar or gently swirling the pan if using white sugar, until the bubbling caramel darkens to a reddish brown, 3 to 4 minutes. Remove the pan from the heat and, with your face averted to avoid steam and spatters, carefully pour the 1/2 cup water into the pan. The caramel may harden; if it does, set the pan over medium-high heat and stir until it dissolves. Stir the liquid to blend in the caramel and pour it into a heatproof measuring cup or bowl.
  • Wipe out the pan and heat the olive oil over medium high. Add the shallot and ginger and cook, stirring frequently, until they're softened and starting to brown, 2 to 3 minutes. Transfer to a bowl.
  • Set the skillet back over high heat. Add the seasoned chicken pieces and cook until they lose their raw color on the outside, about 2 minutes per side; the pan will be crowded and the chicken needn't brown. Stir in the fish sauce, salt, pepper, chile flakes, and reserved caramel. Reduce the heat to medium and cook at a vigorous simmer, turning the chicken every few minutes, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Stir in the reserved ginger and shallot and cook for 3 to 4 minutes to blend the flavors. Transfer to a serving plate and garnish with the scallion rings.

Nutrition Facts : ServingSize six., Calories 490 kcal, Fat 310 kcal, SaturatedFat 9 g, TransFat 34 g, Carbohydrate 14 g, Fiber 1 g, Protein 32 g, Cholesterol 150 mg, Sodium 1320 mg, UnsaturatedFat 23 g

VIETNAMESE-STYLE CARAMEL BRAISED CHICKEN



Vietnamese-Style Caramel Braised Chicken image

Make and share this Vietnamese-Style Caramel Braised Chicken recipe from Food.com.

Provided by evelynathens

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup fish sauce
2 large shallots, finely chopped
2 medium garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
fresh ground black pepper
1/4 cup granulated sugar
6 -8 boneless skinless chicken thighs, trimmed of excess fat and cut into 3/4 wide strips
1/4 cup chopped fresh cilantro

Steps:

  • Place chicken thighs on a rimmed baking sheet in a 400º oven for 20 minutes.
  • In a small bowl, mix the fish sauce and 1/4 Celsius water. In another small bowl, mix the shallots, garlic, red pepper flakes and 1/2 t. black pepper.
  • Put the sugar and 2 T. water in a 10-inch straight-sided saute pan over medium heat and cook, swirling the pan occasionally, until the sugar dissolves. Let the melted sugar come to a boil and cook, swirling the pan occasionally at first and more frequently as the sugar browns, until it has caramelized to a deep amber color, 5 to 8 minutes.
  • Remove pan from heat and carefully pour in fish sauce mixture to the pan. Swirl the pan to combine and return to medium heat and bring to a boil. Add the shallot mixture and continue to cook, stirring occasionally until the shallots soften.
  • Add the chicken pieces, stirring to coat them. Serve sprinkled with cilantro and your favorite rice.

Nutrition Facts : Calories 186.2, Fat 4.1, SaturatedFat 1, Cholesterol 85.9, Sodium 1187.2, Carbohydrate 15.2, Fiber 0.1, Sugar 13, Protein 21.4

VIETNAMESE CHICKEN (CARAMEL CHICKEN)



Vietnamese Chicken (Caramel Chicken) image

This recipe for Vietnamese chicken includes sugar to create a sweet and savory dish with a hit of spice from generous amounts of fresh ginger, red pepper, and black pepper.

Provided by Bouthaina

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 1h10m

Yield 2

Number Of Ingredients 10

1 cup water
½ cup white sugar
2 tablespoons olive oil
1 onion, minced
½ cup minced fresh ginger root
3 cloves garlic, minced
2 thin boneless chicken breasts
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons soy sauce

Steps:

  • Heat a large skillet over medium heat. Add water and sugar and cook until sugar starts to melt and turn brown, about 5 minutes. Cook, stirring frequently, for 15 minutes. Remove from heat and pour caramel into a bowl.
  • Rinse the skillet with hot water and return to medium heat. Add olive oil, onion, ginger, and garlic. Cook for 5 minutes; transfer mixture to a bowl.
  • Season chicken breasts with salt and black pepper and add them to the hot skillet. Cook for 10 minutes. Add caramel, soy sauce, and ginger mixture to the skillet. Reduce heat to low and cook 20 minutes more.

Nutrition Facts : Calories 523.7 calories, Carbohydrate 68.6 g, Cholesterol 64.6 mg, Fat 16.6 g, Fiber 2.9 g, Protein 27.1 g, SaturatedFat 2.7 g, Sodium 2584.4 mg, Sugar 55.6 g

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