Vietnamese Caramelized Chicken Ga Kho (Printable View)

Tender chicken pieces braised in sweet and savory caramelized sauce until glossy and sticky.

# What You'll Need:

→ Chicken

01 - 1.5 lbs bone-in, skin-on chicken thighs, cut into pieces

→ Marinade

02 - 2 tbsp fish sauce
03 - 1 tbsp soy sauce
04 - 1 tbsp brown sugar
05 - 1/2 tsp ground black pepper
06 - 2 cloves garlic, minced
07 - 1 small shallot, minced

→ Sauce

08 - 2 tbsp neutral oil (canola or sunflower)
09 - 2 tbsp brown sugar
10 - 1/2 cup water
11 - 1 tbsp fish sauce
12 - 1 tbsp soy sauce
13 - 1-2 Thai birds eye chilies, sliced (optional)

→ Garnish

14 - 2 scallions, thinly sliced
15 - Fresh cilantro leaves

# How-To Steps:

01 - Combine chicken pieces with fish sauce, soy sauce, brown sugar, black pepper, garlic, and shallot in a large bowl. Mix thoroughly to coat evenly. Marinate for at least 15 minutes, up to 1 hour for enhanced flavor penetration.
02 - Heat neutral oil in a large skillet or clay pot over medium heat. Add brown sugar and stir continuously until melted and transformed into deep amber caramel, approximately 2-3 minutes. Watch carefully to prevent burning.
03 - Add marinated chicken to the caramel, reserving excess marinade in the bowl. Sear for 3-4 minutes, turning pieces to ensure even coating with the caramelized sugar base.
04 - Pour in reserved marinade, water, fish sauce, soy sauce, and sliced chilies if using. Stir thoroughly to combine all elements and distribute seasoning evenly.
05 - Reduce heat to low, cover, and simmer for 25-30 minutes. Stir occasionally to prevent sticking and ensure even cooking. Continue until chicken is completely cooked through and sauce has thickened to a glossy consistency.
06 - Remove lid during the final 5 minutes of cooking to allow sauce reduction and concentrate flavors. The sauce should coat the chicken pieces generously.
07 - Scatter sliced scallions and fresh cilantro leaves over the dish. Serve immediately accompanied by steamed jasmine rice.

# Expert Advice:

01 -
  • The sauce clings to rice like magic, turning plain steamed jasmine into something extraordinary
  • Braising makes the chicken impossibly tender while developing layers of flavor you cannot get from quick cooking alone
02 -
  • The caramel will look darker than you think it should, almost burnt, and that is exactly right
  • Cooking with the lid on for most of the time keeps the chicken moist
03 -
  • Coconut water instead of plain water adds subtle sweetness
  • Let the dish rest for 5 minutes before serving so the sauce thickens slightly

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