How to Make Delicious Vietnamese coconut honey mixed caramel chicken

Vietnamese coconut honey mixed caramel chicken. The coconut fragrance of this Vietnamese Coconut Caramel Chicken is absolutely heavenly. The Vietnamese Caramel Pork is made with coconut water which actually doesn't taste of coconut. It's kind of salty and a bit sweet - not that pleasant to.

I subbed honey for the sugar, and I forgot about the vinegar (oops) and used. Add the chicken and stir to coat. Then add the garlic, fish sauce and white pepper. You can cook Vietnamese coconut honey mixed caramel chicken using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vietnamese coconut honey mixed caramel chicken

1. You need 6 of large chicken thigh.(bone in skin).
2. It's 1/2 cup of honey maple syrup.
3. You need 1/2 cup of water.
4. You need 1 cup of coconut milk.
5. You need 1 tsp of soya sauce.
6. You need 2 of small spoon vinegar.
7. It's 1 table spoon of rose water(optional).
8. Prepare 4 of garlic cloves minced.
9. It's 3 of green chillies chopped.
10. You need 1/2 teaspoon of White sesame seeds.
11. It's 1 of medium size finely chopped onion.
12. You need 1 of small spoon black pepper.
13. It's 1/2 cup of tomato sauce.
14. It's 2 of medium size tomato puree.
15. Prepare As required of Oil for roasting.
16. Prepare of For garnishing.
17. Prepare As required of Coriander leaves.
18. Prepare 1 cup of Water for mixing.

This coconut caramel chicken is the perfect easy dinner served with steamed rice. How to make coconut caramel chicken. Cook the chicken: Cube boneless chicken thighs into bite-sized pieces. Keyword: Caramel chicken, chicken recipe, Coconut caramel chicken.

Vietnamese coconut honey mixed caramel chicken step by step

1. Firstly marinate the chicken mixed with red chillies powder,and salt,for 30 min..
2. Next,roast the chicken with 2 tablespoon of oil in a heavy skillet in a medium flame.continue the same process with the remaining chicken until the fat of the chicken thigh separate..and keep aside..
3. Now in the same skillet,add 1 teaspoon of veg oil,and fry the chopped onions,minced garlic,sesame seeds,green chillies,red chilli powder,black pepper,and saute for a min till it's turns translucent..
4. Add the tomato puree,and mix it properly,and stir for a min.now add the honey,vinegar,rose water (optional)soya sauce, and coconut milk,and salt as per your taste. mix all the ingredients properly,and cook for 5 min bring it to a boil covering the lid....
5. Add the roasted chicken into the coconut caramel curry and mix it with the ladle.meanwhile add the tomato sauce,stirring for a min.add the water and cook for next 15 min to get well cooked. On a medium flame. So the sauce doesn't catch on the bottom of the skillet.and to turn brownish the skin.once the curry mixture turns thick gravy switch off the flame. And remove from the heat..
6. Garnish it with fresh coriander leaves and serve it in a plate with rice..

The coconut fragrance of this Vietnamese Coconut Caramel Chicken is absolutely heavenly. It is a sweet caramelly teriyaki glaze. The skillet gave it a golden brown crust along the outside. Chicken thighs slow simmered until tender in a coconut brown sugar sauce! They turn out so juicy and tender!