Vietnamese Clay Pot Chicken
Savor the rich and aromatic flavors of Vietnamese Clay Pot Chicken, a comforting dish that combines tender, caramelized chicken thighs with a luscious sauce infused with fish sauce, coconut water, and a hint of ginger. Perfectly balanced with sweet and savory notes, this recipe uses the traditional clay pot technique to create an irresistibly sticky, flavorful glaze around the chicken. Nestled among sautéed shallots, garlic, and optional bird's eye chili, each bite bursts with bold, earthy Vietnamese spices. This one-pot dish is not only easy to prepare but also delivers a restaurant-quality meal in under an hour. Garnished with fresh green onions and served over fluffy jasmine rice, it’s the ultimate go-to recipe for a cozy, flavor-packed dinner. Ideal for showcasing authentic Vietnamese cuisine, this dish will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Fish sauce
- 2 tablespoons Brown sugar
- 1 cup Coconut water
- 4 cloves Garlic cloves (minced)
- 2 pieces Shallots (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 piece Bird's eye chili (optional, finely chopped)
- 1 tablespoon Soy sauce
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 stalks Green onions (chopped, for garnish)
Instructions
In a medium bowl, marinate the chicken thighs with 2 tablespoons of fish sauce, half the minced garlic, and black pepper. Set aside for 15 minutes to allow the flavors to penetrate.
Heat a clay pot or heavy-bottomed skillet over medium heat. Add the vegetable oil and swirl to coat the bottom.
Sprinkle the brown sugar evenly over the bottom of the pot. Allow it to melt and caramelize into a deep amber color without stirring, about 2-3 minutes. Be careful not to burn the sugar.
Add the marinated chicken thighs to the pot, skin-side down, and sear them in the caramel for 3-4 minutes until the skin is golden and crisp. Flip the chicken and cook for another 2 minutes on the other side.
Add the chopped shallots, remaining minced garlic, grated ginger, and optional chili to the pot. Stir briefly to release their aroma.
Pour in the coconut water, remaining 1 tablespoon of fish sauce, and the soy sauce. Stir gently to combine, ensuring the chicken is partially submerged in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, occasionally spooning the sauce over the chicken to deepen its flavor.
Taste the sauce and adjust seasoning if necessary, adding a little more fish sauce or sugar to balance the flavors to your liking.
Remove from heat and garnish with chopped green onions. Serve immediately with steamed jasmine rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4877 mg | 212% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 31.0 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2133 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
