Ga Kho Vietnamese Caramel Chicken (Printable Version)

Tender chicken braised in Vietnamese caramel sauce with fish sauce, garlic, and aromatic spices for a perfect sweet-savory balance.

# 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

→ Garnish

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

# Method:

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 penetration.
02 - Heat oil in a large skillet or clay pot over medium heat. Add brown sugar and cook while stirring constantly until melted and deep amber colored, approximately 2-3 minutes.
03 - Add marinated chicken to the caramel, reserving excess marinade. Sear for 3-4 minutes while turning pieces to coat evenly in the caramelized sugar.
04 - Pour in reserved marinade, water, fish sauce, soy sauce, and sliced chilies. Stir thoroughly to incorporate all ingredients.
05 - Reduce heat to low, cover, and simmer for 25-30 minutes. Stir occasionally until chicken is fully cooked and sauce has thickened to a glossy consistency.
06 - Remove lid during final 5 minutes of cooking to allow sauce reduction and concentrate flavors if needed.
07 - Top with sliced scallions and fresh cilantro. Serve immediately alongside steamed jasmine rice.

# Chef's Tips:

01 -
  • The sauce strikes that magical balance between salty, sweet, and savory that Vietnamese cuisine does so well
  • Its one of those comforting dishes that actually tastes better the next day
  • The recipe looks impressive but comes together with mostly pantry staples
02 -
  • The caramel step can go from perfect to burned in seconds, so have your chicken ready before you start
  • Coconut water instead of plain water adds a subtle sweetness that takes this dish to another level
  • The sauce should coat the back of a spoon when its done, so dont rush the reduction
03 -
  • Use a clay pot if you have one because the even heat distribution makes a noticeable difference in how the sauce develops
  • Let the dish rest for five minutes before serving so the sauce has time to thicken slightly

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