Ga Kho- Vietnamese Caramelized Spicy Chicken


  • 1-1/2 pounds boneless skinless chicken (thighs preferred, but breast also works)
  • 2 Tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1-inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate)
  • 2-3 small shallots, minced (I used shallots about the size of ping pong ball)
  • 1-3 Thai chiles (depending on your heat tolerance/preference), sliced
  • 3 Tablespoons fish sauce
  • 2 Tablespoons palm sugar or brown sugar
  • 1 Tablespoon sugar
  • 1/2 teaspoon black pepper
  • 1/4 cup water
  • 6-8 green onions, sliced on the diagonal into approx 2-inch lengths


  1. Cut the chicken into large chunks and set aside.
  2. Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Add the chicken and cook, stirring occasionally, until most of the pieces of chicken are no longer pink. Push the chicken to the perimeter of the saucepan and add the garlic, ginger, shallots and Thai chiles. Cook for several minutes, until softened.
  3. Combine the fish sauce, both sugars and black pepper in a small bowl and stir to mix.
  4. Toss the chicken and garlic mixture and then pour in the fish sauce mixture and stir to coat. Bring to a boil for a minute or two and then add the water. Adjust heat to a low simmer and then let the chicken cook, stirring occasionally, until the sauce is thick and the chicken is cooked through. Add the green onions.

No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + ''; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();