Gà Kho Recipe (Vietnamese Caramelized Chicken)

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I’ve had the chance to try different recipes of ga kho back at home. When I think about “thit kho” (caramelized meats) from my family’s meals, it covers a lot of dishes. Whether it be fish steaks, poultry, beef, hunks of pork, or sausage; everything has a version of the caramelized cooking method.And why not? Caramelization creates a delicious sauce that is savory, sweet, spicy, salty, and thick enough to nicely coat whichever meat you decide to cook.

My cousin came over while I was preparing this dish and asked, “what stinks?!” It was fish sauce and vinegar. A lot of folks shy away from fish sauce because of the smell, but they should give it a shot! I don’t sit around whiffing fish sauce, but it’s a vital flavor component of the dish.

If you are really afraid of the odor in your house you can always cook it outside or as a last resort substitute soy sauce instead, but the flavor will not be the same.

And if you’re strapped for time and cash, this ga kho recipe is the perfect solution.

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Gà Kho Recipe (Vietnamese Caramelized Chicken)
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Marinade
  • 2 tablespoons fish sauce
  • 1 tablespoons brown sugar
Meat
  • 1.5 lbs chicken drumsticks (you can use any cut desired)
Sauce
  • ½ cup brown sugar
  • ¼ cup fish sauce
  • ¼ cup rice vinegar
  • ¼ cup water
  • 1 tablespoon ginger, minced
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • vegetable oil for frying
Final Additions / garnish
  • 2 sprigs of scallion, roughly chopped ½″-3/4″ long
  • 1 jalapeno, thinly sliced
  • 1 thai chili, thinly sliced
Instructions
  1. Marinade in about 2 tablespoons fish sauce and 1 tablespoons brown sugar for a least 1 hour. Rotate and redistribute marinade after the first 30 minutes.
  2. Combine for the sauce: ½ cup brown sugar, ¼ cup fish sauce, ¼ cup rice vinegar, ¼ cup water
  3. Then add to the sauce 1 tablespoon minced ginger, 1 minced shallot, and 3 cloves minced garlic.
  4. Heat a pan on high heat, then add some vegetable oil. Add the chicken and rotate as it browns. This should only take a 1-2 minutes.
  5. Turn down the heat to about medium so the chicken can cook through.
  6. Add some of the sauce, just enough to color and kind of baste the meat as it cooks.
  7. You could add the rest of the sauce now too, but I find it makes more sense to cook them separately so you can control the doneness of the chicken and thickness of the sauce independently.
  8. Remove the chicken. Add the rest of the sauce and cook on medium high heat until it just reaches desired consistency.
  9. Add the sliced jalapeno and scallion to cook just slightly as the sauce finishes. If you want more bite to the jalapeno, slice it thicker and don’t let it cook too much (same with the scallion).

 

Comments

  1. Rich's Mom says:

    Rich’s Mom says that you should use lemon grass instead of ginger.

  2. Rich's Mom says:

    She also says that you should use chili paste instead of peppers.

  3. Kim T says:

    Love that Vietnamese cuisine involves braising and caramelizing meats …soo delicious. *drool* This recipe looks simple, I’m gonna have to make this some time :)

  4. Trang says:

    I made this last night and it is really good!!!!! It’s different from the recipe that I grew up with (doesn’t have rice vinegar in it), but the sauce tastes amazing. I ended up only using half the sauce but that’s OK because that gives me an excuse to make more tonight!

  5. Trang says:

    Oh and I cut the chicken drumsticks into 1 inch pieces like my mom does. Thanks for posting this recipe!

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