Thit Kho Tau - Braised Chicken with Coconut Water

VietnameseDinner

Recipe Story

origins & traditions

Thit Kho Tau is a beloved comfort dish that showcases the perfect balance of savory, sweet, and umami flavors. Chicken thighs are slowly braised in young coconut water, which tenderizes the meat while infusing it with a subtle natural sweetness. The addition of fish sauce, garlic, and aromatic spices creates layers of complexity, while the long simmering process allows the sauce to reduce into a rich, glossy glaze that coats each piece of chicken. This one-pot wonder is traditionally served with steamed white rice and pickled vegetables, making it an ideal weeknight meal that requires minimal hands-on time. The coconut water not only adds flavor but also helps create incredibly tender meat that falls off the bone. This dish improves with time, making it perfect for meal prep or batch cooking.

Instructions

step by step

0/9 done

Pat chicken thighs dry with paper towels and season generously with black pepper and a pinch of salt. Set aside for 10 minutes to come to room temperature.
In a large dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Add minced garlic and sliced ginger, stirring constantly for 30 seconds until fragrant but not browned.
Add chicken thighs skin-side down to the pot. Sear for 4-5 minutes without moving until golden brown and crispy. Flip and sear the other side for another 3-4 minutes. Remove chicken and set aside.
In the same pot, add sliced onions and cook for 2-3 minutes until softened. Add fish sauce, soy sauce, and honey, stirring to combine and scrape up any browned bits from the bottom of the pot.
Return chicken thighs to the pot along with any accumulated juices. Pour coconut water over the chicken until pieces are about three-quarters submerged. Add bay leaves and a small piece of cinnamon stick.
Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, turning chicken pieces every 15 minutes to ensure even cooking and coating.
After 45 minutes, remove lid and increase heat to medium. Continue cooking for 15-20 minutes, occasionally spooning sauce over chicken, until sauce has reduced by half and has a glossy, syrupy consistency.
Taste and adjust seasoning if needed. The sauce should be balanced between salty, sweet, and savory. Remove bay leaves and cinnamon stick.
Garnish with freshly chopped cilantro and sliced green onions. Serve hot over steamed white rice with the reduced braising sauce spooned over top.

Thit Kho Tau - Braised Chicken with Coconut Water

4.2 (32)

Tender chicken thighs braised in fragrant coconut water with aromatic spices, creating a deeply savory and slightly sweet dish that captures the essence of traditional home cooking.

medium

1h 25m

6 servings

Ingredients

0 of 14 checked

Main Ingredients

1200 grams Chicken Thigh, bone-in, skin-on
3 cups Coconut, fresh coconut water

Seasonings

3 tablespoons Fish Sauce
2 tablespoons Soy Sauce
1 1/2 tablespoons Honey
1 teaspoons Black Pepper, freshly ground

Aromatics

6 cloves Garlic, minced
2 teaspoons Ginger, fresh, thinly sliced
1 pieces Onions, medium, sliced
2 pieces Bay Leaves
1/2 teaspoons Cinnamon, stick piece (optional)

Cooking Base

2 tablespoons Vegetable Oil

Garnish

3 tablespoons Cilantro, chopped for garnish (optional)

For Serving

3 cups Rice White, cooked for serving

Chef Tips

expert advice

•For the best results, use bone-in, skin-on chicken thighs as they remain moist during the long braising process.

•If you cannot find fresh coconut water, canned or bottled versions work well, but avoid those with added sugars.

•The key to this dish is patience - allow the sauce to reduce naturally without rushing, as this concentrates the flavors beautifully.

•For a richer color, you can add a teaspoon of dark soy sauce or a small piece of caramelized sugar.

•Some cooks like to add hard-boiled eggs during the last 20 minutes of cooking, which absorb the flavorful sauce wonderfully.

•If the sauce reduces too quickly, add a splash more coconut water.

•This dish tastes even better the next day as the flavors continue to develop, so consider making it ahead.

•Traditionally, this dish is cooked low and slow, so resist the urge to increase the heat too much during the simmering phase.

Variations & Substitutions

make it your own

•For a spicier version, add sliced red chilies or a teaspoon of chili paste along with the aromatics.

Storage & Reheating

keeping it fresh

Storage

Store cooled chicken and sauce in an airtight container in the refrigerator for up to 4 days. The sauce will solidify slightly when cold due to the natural gelatin from the chicken bones, which is completely normal. For longer storage, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The flavors actually improve after a day or two in the refrigerator as the chicken continues to absorb the sauce.

Reheating

To reheat, place chicken and sauce in a covered pot over medium-low heat for 10-12 minutes, stirring occasionally and adding a splash of water or coconut water if the sauce seems too thick. Alternatively, microwave in a covered microwave-safe dish in 1-minute intervals, stirring between each interval, until heated through. For best results, bring to room temperature before reheating to ensure even warming. If reheating from frozen, thaw completely first, then reheat gently on the stovetop.