Vietnamese Caramelized Chicken (Gà Kho recipe)
A fusion of spice and aroma that are balanced by fish sauce to flavor and make the mouth-watering Vietnamese caramelized chicken that is quite simple to make!
Ingredients
MARINADE
- 1 tablespoons brown sugar
- 2 tablespoons fish sauce
MEAT
- 1.5 lbs chicken drumsticks you can use any cut desired
SAUCE
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup fish sauce
- 1/4 cup water
- 1 shallot minced
- 1 tablespoon ginger minced
- 3 cloves garlic minced
- vegetable oil for frying
FINAL ADDITIONS / GARNISH
- 2 sprigs of scallion roughly chopped 1/2″-3/4″ long
- 1 Thai chili thinly sliced
- 1 jalapeno thinly sliced
Instructions
- Marinate in 2 tablespoons fish sauce , and 1 tablespoon brown sugar for at most 1 hour. Re-rotate the marinade and distribute it following the initial 30 minutes.
- Make the sauce by mixing the following ingredients: 1/2 cup brown sugar 1/2 cup fish sauce 1/4 cup of rice vinegar 1/4 cup water
- Then , add in the mixture 1 cup minced ginger and 1 minced shallot and 3 cloves minced garlic.
- In a skillet, heat it up to high heat. Add some oil from vegetables. Then add the chicken and turn while it cooks. This shouldn't take more than 1 to 2 minutes.
- Reduce the heat to approximately medium so that the chicken cooks to the point of being cooked.
- Incorporate a bit of the sauce, but just enough to make it color, and also kind of rub the meat while it cooks.
- You can add the rest of the sauce in this moment as well, however I think it more beneficial to cook them in separate batches so that you can regulate the cooking time of the chicken and the thickness of the sauce separately.
- Take the chicken out. Add the remaining sauce and cook over medium-high to cook until it has reached the desired consistency.
- Incorporate the jalapeno slices and scallion and let them cook slightly while the sauce is finished. If you'd like more bite from the jalapeno, cut it into thicker pieces and do not let it cook for too long (same as the scallion).