Gà Kho (Vietnamese Caramelized Chicken)

Method9 steps · about 1 hr 45 min

1. 1

   Step 1: Marinate the chicken (1.5 lbs) in 2 tbsp fish sauce and 1 tbsp brown sugar for at least 1 hour in the refrigerator. Rotate and redistribute the marinade after 30 minutes.

   Marinate chicken refrigerated · 60 minUses 2 tablespoons fish sauce · 1 tablespoons brown sugar · 1.5 lbs chicken drumsticks (you can use any cut desired)

2. 2

   Step 2: Combine for the sauce: 1/2 cup brown sugar, 1/4 cup fish sauce, 1/4 cup rice vinegar, 1/4 cup water

   Uses 1/2 cup brown sugar · 1/4 cup fish sauce · 1/4 cup rice vinegar · 1/4 cup water

3. 3

   Step 3: Then add to the sauce 1 tablespoon minced ginger, 1 minced shallot, and 3 cloves minced garlic.

   Uses 1 tablespoon ginger (minced) · 1 shallot (minced) · 3 cloves garlic (minced) · half cup brown sugar and quarter cup each fish sauce, rice vinegar and water

4. 4

   Step 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.

   Uses vegetable oil · chicken marinated in two tablespoons fish sauce and one tablespoon sugar for at least one refrigerated hour

5. 5

   Step 5: Turn down the heat to about medium so the chicken can cook through.

   Uses marinated chicken browned in pan oil one to two minutes

6. 6

   Step 6: Add just a little of the aromatic sauce, enough to colour and baste the chicken as it cooks; reserve the rest. Continue cooking until the chicken reaches 165°F (74°C) at its thickest part.

   Uses browned chicken continuing to cook on medium heat · only enough mixed ginger-shallot-garlic sauce to colour and baste chicken; reserve rest

7. 7

   Step 7: For the default route, keep the remaining sauce separate so you can control chicken doneness and sauce thickness independently. If you choose to add it now instead, reduce it with the chicken and skip the separate sauce reduction in step 8.

   Uses chicken cooked through 165°F, with unused sauce reserved

8. 8

   Step 8: Once the chicken is fully cooked, lift it out of the pan. Add the remaining aromatic sauce and cook on medium-high until it reaches your desired consistency.

   Uses chicken cooked through 165°F, lift out temporarily while remaining sauce reduces · unused remainder of mixed sauce, not a second full batch

9. 9

   Step 9: Add the sliced jalapeño, Thai chile and chopped scallions (2 sprig) to the sauce and cook briefly. Return the fully cooked chicken and turn it in the finished sauce to coat before serving. For more crunch, cut the chiles thicker and cook them less.

   Uses 2 sprig scallions · 1 jalapeno (thinly sliced) · 1 Thai chili (thinly sliced) · remaining sauce reduced separately to desired consistency · fully cooked drumsticks lifted out in step 8, return to sauce