Caramelized Chicken Ga Kho Recipes
CARAMELIZED CHICKEN (GA KHO)
This dish is really simple to prepare, yet it's a really delicious and comforting dish. It's quite similar to Caramel Chicken, an all-time favorite dish at the Slanted Door, a popular Vietnamese restaurant in San Francisco. The restaurant's popularity can't be denied because it's always packed with locals and tourists, and it's...
Provided by Vickie Parks
Categories Chicken
Time 1h10m
Number Of Ingredients 21
Steps:
- 1. For the marinade, mix together the fish sauce and brown sugar, add chicken and let marinate for about 1 hour, rotating chicken pieces about halfway through (for even marinating).
- 2. In the meantime, in a small bowl make the sauce by combining brown sugar, water, rice vinegar, fish sauce and stir until smooth and sugar is dissolved. Stir in the ginger, garlic and shallots; set aside.
- 3. Heat oil in a large skillet over high heat. Add chicken (discard marinade) and sear for 2 minutes. Reduce heat to medium and let chicken cook 20 minutes, turning chicken often for even browning. Then add 1/4 of the sauce to skillet and turn chicken to coat with sauce. The sauce will thicken and the chicken will begin to caramelize after a few minutes. Pour the rest of the sauce into the skillet and continue to cook until sauce is a thick consistency and chicken is cooked thoroughly, about 5 or 10 more minutes. Turn off the heat. Add chiles and green onions and let cook a minute, or just enough to heat the chilies.
- 4. Transfer chicken and caramelized sauce to a serving platter. Sprinkle toasted sesame seeds and cilantro on top, if desired. Serve immediately.
CARAMELIZED CHICKEN GA KHO
There's more than one way to caramelize a chicken. I don't recommend substituting boneless breast for they become too dry. If you don't want to use the jalapeno or thai peppers, just season with fresh ground black pepper.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Marinade the chicken with 2 tablespoons of fish sauce and 1 tablespoon brown sugar for about 1/2 hour.
- In the meantime in a small bowl make the sauce by combining brown sugar, water, rice vinegar and fish sauce; mix until dissolve. Add the ginger, green onions and garlic; set aside.
- Heat a large pan on high with peanut oil and add the chicken with the flat surface of thigh facing down. Allow to sear without touching them for a minute or so and then pour in about 1/4 of the sauce. Try not to move around the chicken as you want the chicken to sear and caramelize. The sauce will start to thicken and the chicken will brown after a few minutes. Check to see if it's nicely caramelized, then turn the pieces of chicken over and pour in the rest of the sauce. Continue to cook until sauce is reduced to thick consistency. Just as you turn off the heat, toss in the chiles and green onions. Transfer to serving platter and generously top with roasted sesame seeds or toasted peanuts and cilantro.
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