Vietnamese Braised Coconut Chicken Recipe

There’s something incredibly comforting about this braised coconut chicken that evokes a sense of homely warmth with each bite. As the aromatic blend of ginger, garlic, and coconut milk infuses into the tender chicken, I’m reminded why this dish is perfect for sharing with loved ones on a cozy night in.

I enjoy creating meals that are not only packed with flavor but are also comforting. Vietnamese Braised Coconut Chicken checks all my boxes.

It is made with chicken thighs, but you could use the whole bird (cut up) if you wanted to. It is braised in rich, heady coconut milk, made fragrant with ginger and aromatic fish sauce.

Instead of the more common lime juice, which is fine, I splashed in some calamondin juice, a local orange-lemon hybrid, which has almost as much acidity as vinegar and a far more interesting flavor.

Vietnamese Braised Coconut Chicken Recipe Ingredients

• Chicken Thighs: A rich source of protein, they add a juicy and flavorful depth to the dish.
• Fish Sauce: Provides a savory umami kick, essential for authentic Vietnamese flavor.
• Coconut Milk: Adds creaminess and subtle sweetness, balancing the dish’s spice and tang.
• Lime Juice: Lends a zesty tang, enhancing the dish’s brightness and freshness.
• Brown Sugar: Introduces a mild sweetness, complementing the savory and spicy elements.
• Garlic: Offers aromatic depth and a savory richness, elevating the overall flavor.

Vietnamese Braised Coconut Chicken Recipe Ingredient Quantities

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 piece ginger, about 1 inch, peeled and sliced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon black pepper
• 1 can (13.5 oz) coconut milk
• 2 tablespoons lime juice
• 1 cup chicken stock
• 2 green onions, chopped
• 1 red chili, sliced (optional)
• Fresh cilantro for garnish

How to Make this Vietnamese Braised Coconut Chicken Recipe

1. Dry the chicken thighs with paper towels and season them with black pepper.

2. In a large pot or Dutch oven, heat medium-high vegetable oil. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove the chicken from the pot and set it aside.

3. In the same saucepan, add the onion, garlic, and ginger. Sauté until the onion is soft and translucent, about 3-4 minutes.

4. Mix in the fish sauce, soy sauce, and brown sugar. When fragrant, and the mixture has a “sauce-like” consistency, remove it from the heat.

5. Return the chicken thighs to the pot. Pour in the chicken stock and the coconut milk, making sure the chicken is mostly submerged in the liquid.

6. Take the combination of ingredients and heat to a gentle boil. Lower the heat to a low setting and cover the pot. Let the mixture simmer for 30-40 minutes.

7. Take off the lid and put in the lime juice. Keep simmering for another 5-10 minutes to allow the sauce to thicken a little.

8. Testing seasonings is essential before serving. The umami depth is created in this dish using fish sauce. If you don’t want to use fish sauce, soy sauce could work. The dish could also be nice without using a sauce at all and just relying on the lime juice for peak flavor.

9. Top with cut green onions, sliced red chilies, and fresh cilantro just before you serve.

10. Present the braised coconut chicken with complementary sides of steamed rice and/or crusty bread for optimal enjoyment. Those accompaniments serve as the optimal backdrop for the succulent chicken you prepare. You want one or both of those serves to soak up the chicken’s luxurious coconut sauce.

Vietnamese Braised Coconut Chicken Recipe Equipment Needed

1. Large pot or Dutch oven
2. Paper towels
3. Cooking spatula or tongs
4. Knife
5. Cutting board
6. Measuring spoons
7. Can opener
8. Wooden spoon or stirring utensil
9. Ladle
10. Serving platter or bowl

FAQ

• Can I use chicken breasts instead of thighs?Certainly! It is possible to use chicken breasts as a substitute, but thighs with bones and skin retain more of the savory flavor and satisfying texture that makes this dish so delicious.
• How spicy is this dish?The heat level is gentle, but you can make it stronger by including more red chili or using less in its stead.
• Can I prepare this ahead of time?Certainly! You can prepare the dish ahead of time, refrigerate it, and serve it the next day. The flavors will intensify and develop even more during the downtime.
• Is there a substitute for fish sauce?Soy sauce, tamari, or even a bit of Worcestershire sauce can be used as alternatives; however, the flavor will be slightly different.
• How do I thicken the sauce?To achieve a thicker sauce, further reduction is required and that means you need to simmer longer and leave it uncovered. Or you could add a cornstarch slurry, which is usually the first option not chosen because it seems so unculinary.
• What can I serve with this dish?Steamed jasmine rice or rice noodles are excellent accompaniments to soak up the delicious sauce.

Vietnamese Braised Coconut Chicken Recipe Substitutions and Variations

Vegetable oil: Substitute with canola oil or peanut oil for a similar cooking texture and flavor.
Fish sauce: Use soy sauce or tamari in its place if you want a lighter flavor (though this will change the traditional flavor profile of the dish).
Option for soy sauce: Tamari or coconut aminos for a gluten-free option.
Coconut sugar or honey can be used in place of brown sugar and will give you a sweetness that is different from what you get with brown sugar.
Almond milk with a touch of coconut extract makes a perfect stand-in for coconut milk. The flavor will not be as bold as you’d get using the actual stuff, but the end result will still taste like a coconut dish.

Pro Tips

1. Marinate the Chicken: For extra flavor, consider marinating the chicken thighs in the fish sauce, soy sauce, and a bit of lime juice for 30 minutes to a few hours before cooking. This allows the flavors to penetrate the meat more deeply.