CARAMELIZED CHICKEN - GA KHO

CARAMELIZED CHICKEN - GA KHO image

Categories Chicken

Number Of Ingredients 14

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2.5 lbs chicken thigh/leg (skinless, either bone in or deboned. We prefer bone in because we like to knaw on bone and keeping the peices of chicken on the larger side, we think it's juicier that way)
3/4 cup brown sugar
1/3 cup fish sauce
1/3 cup rice vinegar
1/3 cup water
4 cloves of minced garlic
2 tbs grated/finely minced ginger (you can also substitute with finely minced lemongrass)
2 shallots minced
2 tbs fish sauce for marinade
1 tbs brown sugar for marinade
2 jalapenos and 1 Thai chili (optional) thinly sliced
2 green onions, sliced about 1/2 inch fresh cracked pepper
roasted sesame
2 tbs cooking oil

Steps:

Marinade the chicken with 2 tbs of fish sauce and 1 tbs brown sugar for about 1/2 hr. In the meantime in a small bowl make the sauce by combining 3/4 cup brown sugar, 1/3 cup water, rice vinegar, and fish sauce and mix until dissolve. Add the ginger, shallots, and garlic and set aside. Heat a large pan on high with cooking 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 nice thick consistency and just as you turn off the heat, toss in the chiles and green onions. Transfer to serving platter and generously top with roasted sesame and fresh cracked pepper.