CARAMELIZED CHICKEN (GA KHO)

Caramelized Chicken (Ga Kho) image

Provided by Vickie Parks

Categories Chicken

Time 1h10m

Number Of Ingredients 21

MARINADE
2 Tbsp fish sauce
1 Tbsp brown sugar
2 1/2 lb boneless chicken thighs or legs (chicken breasts not recommended as they can dry out too much)
SAUCE
3/4 c brown sugar
1/3 c water
1/3 c rice vinegar
1/8 c fish sauce
2 Tbsp chopped ginger (or finely minced lemongrass)
4 clove garlic, crushed
2 shallots, minced
REMAINING INGREDIENTS
1 to 2 Tbsp cooking oil
2 jalapeños or 1 thai chili, thinly sliced
2 green onions, sliced about 1/2 inch
1 tsp black pepper, or to taste
2 Tbsp cooking oil
GARNISHES (OPTIONAL)
chopped fresh cilantro
toasted sesame seeds

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.