How to Make Perfect 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.

Dip your bread in and enjoy, or serve over freshly cooked rice. Pat Vietnamese Caramel Chicken INGREDIENT Vietnamese Caramel Chicken European Print This. Add the chicken and stir to coat. 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. It's 6 of large chicken thigh.(bone in skin).
2. It's 1/2 cup of honey maple syrup.
3. It's 1/2 cup of water.
4. It's 1 cup of coconut milk.
5. It's 1 tsp of soya sauce.
6. Prepare 2 of small spoon vinegar.
7. You need 1 table spoon of rose water(optional).
8. You need 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. It's 1 of small spoon black pepper.
13. You need 1/2 cup of tomato sauce.
14. It's 2 of medium size tomato puree.
15. You need As required of Oil for roasting.
16. Prepare of For garnishing.
17. It's As required of Coriander leaves.
18. It's 1 cup of Water for mixing.

Then add the garlic, fish sauce and white pepper. Vietnamese food is one of the most popular Asian cuisines in the United States. Vietnamese-style caramel chicken on skillet with sticky, sweet, savory, and mildly spicy caramel sauce. A thick, luxurious coconut caramel sauce - all you need is a can of coconut milk and a few pantry The homemade coconut caramel sauce will continue to thicken overnight.

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..

Use it as you'd use Very interesting recipe, good you shared a video because I usually mix up the coconut milk in the cartoon. The coconut fragrance of this Vietnamese Coconut Caramel Chicken is absolutely heavenly. It's an easy one pot meal, and you won't believe how silky and flavorful the sauce is! The Vietnamese can thank the French for introducing crème caramel to their cuisine but we can thank the Vietnamese for adding coconut. Rich dark caramel coating a silky coconut custard is simply a combination that was meant to be.