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. Recipe VIDEO below.
Provided by Nagi
Categories Main
Time 1h
Number Of Ingredients 11
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. Chicken thighs simmered until tender in a coconut brown sugar sauce!
Provided by Kelley Simmons
Categories Main Course
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat brown sugar and water in a large skillet over medium-high heat. Whisk constantly until mixture starts to thicken slightly and bubble, 1-2 minutes.
- Stir in coconut milk, fish sauce, rice vinegar, garlic and jalapeño.
- Add in chicken skin side down and simmer for 25 minutes over medium heat. (If the sauce is getting too brown turn down the heat)
- Flip chicken and cook for an additional 15-20 minutes.
- Turn chicken once more so it is skin side down. Cook for a 1-2 more minutes to brown the skin and remove from the heat.
- Serve immediately with green onions for garnish if desired.
Nutrition Facts : Calories 621 kcal, Carbohydrate 25 g, Protein 26 g, Fat 48 g, SaturatedFat 27 g, Cholesterol 142 mg, Sodium 662 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
VIETNAMESE CHICKEN (CARAMEL CHICKEN)
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
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
VIETNAMESE CARAMEL GINGER CHICKEN RECIPE (GA KHO GUNG)
One of delicious Vietnamese Chicken Recipes in rainy day is Caramel Ginger Chicken (Ga Kho Gung). If you are like me, you have probably been seduced by popular Vietnamese foods, such as Pho and Banh Mi. The flavors, delicate in the case of the traditional noodle soup (Pho) and robust in the instance of the roasted or grilled pork sandwich (Banh Mi), are always pleasing but rather elusive. We learned that Vietnamese food is carefully balanced using five elements: salty (water), spicy (metal), bitter (fire), sour (wood), and sweet (Earth). Each element, in turn, corresponds to one of the body's organs. This dish, with its rich caramel and ginger sauce, epitomizes the principles of Vietnamese Chicken Recipes for cooking. A simple caramel sauce (don't be nervous - it's just melted and cooked sugar) blends with pungent fish sauce to produce a sticky, sweet and salty coating for the chicken. As soon as you taste it, you will wonder why the only thing you topped with caramel sauce in th
Provided by nuoc_6493
Categories Vietnamese
Time 2h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Process.
- Step 1: Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.
- Step 2: With hot water (so the leftover caramel bits do not seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl. Many Vietnamese Chicken recipes usually require a short time to make this process.
- Step 3: To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.
- Step 4: Transfer the chicken and cooked aromatics (ginger, etc) to a serving platter. Thinly slice spring onions and use to garnish the chicken.
- To sum up, this dish is one of best Vietnamese Chicken recipes in rainy days. With a hot bowl rice and soup, you can feel comfortable and feel warmer inside by ginger. It also help you to prevent many sick when the weather changes. Good luck to you!
- If you wanna see more recipes of Vietnamese, feel free to follow my website at http://www.vietnamesefood.com.vn.
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CARAMEL CHICKEN - VIETNAMESE CARAMEL CHICKEN - RASA …
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4.4/5 (72)Total Time 20 minsCategory Vietnamese RecipesCalories 444 per serving
- Marinate the chicken with the Marinade ingredients for 10 minutes. Mix all the ingredients in the Caramel Sauce in a bowl, set aside.
- Heat up a skillet (cast-iron preferred) on medium to high heat. Add 1 tablespoon oil. Pan-fry the chicken (skin side up) until the bottom turns slightly crispy and brown. Repeat the same for the skin, until the skin becomes slightly charred. Transfer the chicken out.
- Add the remaining oil into the skillet and add the garlic. Add the chicken into the pan and follow by the Caramel Sauce mixture.
- Lower the heat to simmer and continue to cook until the caramel sauce reduces and becomes amber in color. Make sure you turn the chicken a couple of times during cooking.
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