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Vietnamese Caramel Chicken & Sticky Rice Bowls

Vietnamese chicken simmered in coconut milk and brown sugar-based caramel sauce and served over fluffed jasmine rice with radishes and green onions.
Difficulty: Medium
Time: 40-45 min
This dish is Gluten-Free

This meal will make you reconsider your love for teriyaki! Vietnamese caramel chicken is full of sweet and deep flavors that come to life when served over fluffed sticky rice creating a sweet, saucy Asian delight. Coconut milk and brown sugar are prominent ingredients in Vietnamese cuisine, but what really makes this sauce perfect is the addition of fish sauce (for umami flavor) and vinegar to cut through the sweetness and bring balance to the chicken thighs. You will literally not be able to get enough of this chicken!

Ingredients
Brown Sugar
Coconut Milk
Sushi rice
Fish sauce
Rice Vinegar
Garlic
Green Onions
Radishes
Chicken thighs

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Sear To cook the surface of meat very quickly with intense heat.
Simmer To stew gently below or just at boiling point.

What you need

Medium pot with lid

Medium sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Remove root ends from green onions and discard; then, bias slice. Remove root end from radish and discard; then, grate. Mince or grate garlic. Remove chicken thighs from package; rinse and pat dry

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Step 2: COOK RICE

Place sushi rice, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While sushi rice is cooking, begin to sear chicken (Step #3). Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

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Step 3: SEAR CHICKEN

Season chicken with a pinch of salt and pepper. Add to sauté pan and sear over medium heat for 3-4 min per side until golden brown. Remove from pan and set aside. Note: Chicken will not be fully cooked at this time.

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Step 4: MAKE CARAMEL

Reduce heat to medium, add brown sugar and garlic to pan and cook slowly until brown sugar begins to melt, about 2-3 min. Add coconut milk, fish sauce and vinegar, whisk until incorporated and bring to a simmer.

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Step 5: FINISH CHICKEN

Return chicken to pan and cook, simmering for 15-20 min and flipping the chicken thighs every 5 min until sauce has reduced to less than ¼. The sauce will separate and get very sticky, don’t worry that’s what you are looking for. The USDA recommends cooking chicken to an internal temperature of 165ºF.

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Step 6: PLATE YOUR DISH

Divide sushi rice between two bowls. Top with chicken thighs and plenty of sauce. Garnish with radish and green onions. Enjoy!