Vietnamese Coconut Caramel Chicken

Step 1

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.

Step 2

Stir, then put the chicken in SKIN SIDE DOWN.

Step 3

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).

Step 4

After 25 minutes, turn the chicken.

Step 5

After another 25 minutes, the fat should separate from the sauce and turn a pale brown (see video).

Step 6

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.

Step 7

Once sauce and skin is brown, remove from heat.

Step 8

Place chicken on serving plates, spoon over some sauce (don't need much, chicken is infused with flavour + sauce is strong).

Step 9

Garnish with shallots and chilli, if using. Serve with rice.