Vietnamese One-Pan Caramel Chicken | Marion's Kitchen

Season the chicken pieces with salt. 

Heat the oil in a large, heavy-based frying pan over medium-high heat. Add the chicken, skin-side down and sear for about 5 minutes until you get a golden colour. Then turn and sear for another 2 minutes. Transfer the chicken pieces to a large plate or tray. 

Remove and discard some of the fat from the pan, being sure to leave about 2 tablespoons in the pan. Place the pan back over medium heat. Add the garlic, brown sugar and fish sauce. Cook, stirring for a minute. Then add the coconut water and black pepper. Place the chicken in the sauce skin-side up. Simmer for 2 minutes. Then turn the chicken over, reduce the heat to low and simmer for 10 minutes or until the sauce has thickened. Turn the chicken again, then cover with a lid and simmer for a further 10 minutes or until the chicken is cooked through (keep an eye on the caramel sauce, if it looks too thick or starts to burn add a little more coconut water or plain water). 

Transfer the chicken to a plate. Drizzle over the sauce. Sprinkle with coriander and chilli. Serve with cucumber and steamed rice.– Find more of our best chicken thigh recipes here!