Vietnamese Caramelized Chicken Ga Kho (Printable version)

Tender chicken braised in sweet-savory caramel sauce until glossy and rich

# What you 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:

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 while stirring constantly until melted and deeply amber colored, 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, fish sauce, soy sauce, and sliced chilies if desired. Stir thoroughly to combine all components.
05 - Reduce heat to low, cover, and simmer for 25-30 minutes. Stir occasionally to prevent sticking and ensure even cooking until chicken is fully cooked and sauce thickens to a glossy consistency.
06 - Remove lid during the final 5 minutes of cooking to allow sauce reduction and intensify flavors if needed.
07 - Top with sliced scallions and fresh cilantro. Serve immediately alongside steamed jasmine rice.

# Expert Advice:

01 -
  • The caramelized sauce creates an incredible depth of flavor that tastes like it simmered all day
  • Perfect balance of sweet, salty, and savory that makes everyone reach for seconds
02 -
  • The caramel step might feel intimidating but trust the process, that deep amber color is what makes this dish special
  • Covering the pot is crucial for tender meat, but removing the lid at the end creates that perfect clingy sauce
03 -
  • Pat the chicken skin dry before marinating for better caramelization
  • Let the sauce reduce uncovered until it coats the back of a spoon

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