Gà Kho Caramel Chicken (Print Version)

Tender chicken pieces braised in sweet, savory caramel sauce with aromatics.

# What You’ll Need:

→ Chicken

01 - 1.5 lbs bone-in, skin-on chicken thighs, cut into pieces

→ Marinade

02 - 2 tbsp fish sauce
03 - 1 tbsp soy sauce
04 - 1 tbsp brown sugar
05 - 1/2 tsp ground black pepper
06 - 2 cloves garlic, minced
07 - 1 small shallot, minced

→ Sauce

08 - 2 tbsp neutral oil (canola or sunflower)
09 - 2 tbsp brown sugar
10 - 1/2 cup water
11 - 1 tbsp fish sauce
12 - 1 tbsp soy sauce
13 - 1–2 Thai birds eye chilies, sliced

→ Garnish

14 - 2 scallions, thinly sliced
15 - Fresh cilantro leaves

# Steps:

01 - Combine chicken pieces with fish sauce, soy sauce, brown sugar, black pepper, garlic, and shallot in a large bowl. Mix thoroughly and marinate for at least 15 minutes, up to 1 hour for deeper flavor penetration.
02 - Heat oil in a large skillet or clay pot over medium heat. Add 2 tbsp brown sugar and cook, stirring constantly, until sugar melts and turns a deep amber caramel color, approximately 2–3 minutes.
03 - Immediately add marinated chicken, reserving excess marinade liquid. Sear for 3–4 minutes, turning pieces to coat evenly in the caramelized sugar.
04 - Pour in reserved marinade, water, fish sauce, soy sauce, and sliced chilies if using. Stir well to combine all ingredients.
05 - Reduce heat to low, cover, and simmer for 25–30 minutes. Stir occasionally to prevent sticking and ensure even cooking. Continue until chicken is fully cooked and sauce has thickened to a glossy consistency.
06 - Remove lid during the final 5 minutes of cooking to allow sauce to reduce further if needed, concentrating flavors.
07 - Top with thinly sliced scallions and fresh cilantro leaves. Serve immediately alongside steamed jasmine rice.

# Expert Tips:

01 -
  • The sauce develops this incredible sticky glaze that clings to every piece of chicken
  • It comes together in under an hour but tastes like it simmered all day
  • The balance of salty fish sauce and sweet caramel is absolutely addictive
  • Leftovers taste even better the next day, if there are any
02 -
  • The caramel step intimidates everyone but it only takes practice, have your water ready nearby just in case
  • Bone-in chicken really does make a difference in the final texture and flavor
  • The sauce should be glossy and thick enough to coat a spoon when it is done
  • Low and slow is better than rushing the braising step
03 -
  • Cut your chicken into uniform pieces so they cook evenly
  • If the sauce gets too thick, splash in a little more water
  • Pat the chicken dry before marinating for better searing

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