Description
Need a quick, flavorful chicken dish that’s even better the next day? Try this braised Vietnamese chicken with umami-rich sauce, perfect over steamed rice.
Ingredients
Scale
- 4 lbs bone-in chicken thighs (about 10 thighs)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon chicken bouillon powder
- 2 tablespoons vegetable oil
- 1 shallot (finely diced)
- 2 garlic cloves (finely diced)
- 1 12 fl oz can Coco Ricococonut soda
- 2 tablespoons fish sauce
Instructions
- Marinate chicken with sugar, salt, chicken bouillon powder, and ground black pepper for at least one hour or overnight in the fridge for better results. For a shorter marinating time, cut the meat away from the bones on the underside so that the chicken is not so thick.
- Pan fry chicken with a vegetable oil in a large skillet (11-inch wide) until you get a nice brown sear on the top and bottom. This should take about 3 minutes per side on high heat. Fry in batches if needed to prevent overcrowding that would steam the chicken instead. Remove chicken from the skillet and set aside.
- Toast aromatics: To the now empty skillet, add shallots and garlic. Pan-fry until fragrant (about 20 seconds).
- Braise: Add browned chicken and coconut soda. Simmer uncovered for 15 minutes or until liquid has slightly reduced. Season to taste with fish sauce.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese