Vietnamese Honey & Coconut Caramelised Chicken

You know those dishes where you just want to start drinking all the leftover sauce, this was one of those! Not a particularly pretty dish but trust me, the flavours are on point and the start of my love affair with my cookbook from Thuy Pham.  

Serves 4:
✔️12 chicken thighs (the recipe called for bone in, but I used thigh fillets and thought they were great) 
✔️4 tbsp veg oil
✔️2 large onions, sliced in to 2cm pieces 
✔️750ml coconut water 
✔️3 tbsp honey 

For the marinade:
✔️2 tbsp granulated sugar 
✔️2 tsp salt 
✔️1 tbsp fish sauce 
✔️10 spring onions, white part only, finely chopped
✔️2-3 red chillis 
✔️10 garlic cloves, finely chopped
✔️3 tbsp sesame oil

In a mixing bowl, combine the chicken thighs and all the marinade ingredients and leave to marinate for at least one hour in the fridge.

In a frying pan over a medium heat, add the vegetable oil and fry two chicken thighs in the oil for 2–3 minutes until slightly golden. Remove and set aside, repeating the process with the remaining chicken.

Remove any burnt bits of marinade, and add all chicken thighs back into the pan with the onion, coconut water and any excess marinade. Cover the pan with a lid and cook over a low heat for 25 minutes. It was suggested to me by @chef_thuy_pham after I had made the recipe to use half the coconut water and add as you see fit. This would reduce the reduction time as there is a lot of liquid. We absolutely loved the sauce, the more the merrier, so either way this would work. 

When the 25 minutes is up, take the lid off and increase the heat to high. Reduce the liquid slightly and then drizzle the honey on top of the chicken stirring continuously.

As suggested in the book, but not necessary, remove the chicken from the pan and grill for in the oven to make nice and golden (I did this for about 5 minutes).

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