Vietnamese Caramelized Chicken Ga Kho (Printable)

Tender chicken braised in caramelized savory-sweet sauce with fish sauce and aromatics.

# 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 Make It:

01 - Combine chicken pieces with fish sauce, soy sauce, brown sugar, black pepper, garlic, and shallot in a large bowl. Mix thoroughly and marinate for 15 minutes to 1 hour for optimal flavor absorption.
02 - Heat oil in a large skillet or clay pot over medium heat. Add brown sugar and cook, stirring constantly, until melted and deep amber in color, approximately 2-3 minutes.
03 - Add marinated chicken to the caramel, reserving excess marinade. Sear for 3-4 minutes, turning pieces to coat evenly in the caramelized sugar.
04 - Pour in reserved marinade, water, additional fish sauce, soy sauce, and sliced chilies. Stir thoroughly to combine all ingredients.
05 - Reduce heat to low, cover, and simmer for 25-30 minutes. Stir occasionally to prevent sticking. Cook until chicken is tender and sauce thickens to a glossy consistency.
06 - Remove lid during final 5 minutes of cooking to allow sauce reduction and concentration of flavors. Adjust consistency as needed.
07 - Top with sliced scallions and fresh cilantro. Serve immediately accompanied by steamed jasmine rice and pickled vegetables.

# Expert Advice:

01 -
  • The sauce achieves this incredible balance of salty, sweet, and umami that makes you want to spoon it over everything
  • It's one of those dishes that tastes even better the next day, if it lasts that long
  • The technique looks impressive but honestly anyone can master it after one try
02 -
  • The caramel will continue cooking even after you add the chicken, so pull it slightly before you think it's done
  • If the sauce gets too thick before the chicken is cooked, add water a tablespoon at a time
  • The dish should taste quite salty on its own, it's meant to be eaten with plain rice
03 -
  • A clay pot gives the best results, but a heavy skillet works perfectly fine too
  • Make extra sauce and keep it in the fridge, it transforms plain leftovers into something special

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