Vietnamese Coconut Caramel Chicken

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.

4 large / 5 small chicken thighs , bone in skin on (Note 1)

½ cup / 80 g brown sugar , loosely packed

1 tbsp water

400 g / 14 oz coconut milk , low fat (1 can) (Note 2)

1 ½ tbsp fish sauce (Note 3)

2 ½ tbsp rice vinegar (or cider vinegar)

2 garlic cloves , minced

1 eschallot / French onion , finely sliced (Note 4)

¼ tsp white pepper (or black)

subheading: GARNISHES (OPTIONAL):

1 shallot , finely sliced (green onion / scallion)

1 large red chilli , finely sliced

Directions at recipetineats.com

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