Angela DealeSweet and spicy Ga Kho (Vietnamese caramel chicken)
I first made Vietnamese caramel chicken over a year ago, when I read some rave reviews of a recipe posted at ifood.tv. I always liked it, though I don't have many opportunities to make it (my family's not big on spicy food). Posted by a chef going by the name of 'Food Wishes', the recipe is actually a video tutorial. (For those of you who would rather read a traditional recipe--I'm like that too--I've written out the ingredients list and directions below.)
This recipe is Food Wishes' version of Vietnamese caramel chicken by San Francisco's Slanted Door. I've never been to San Francisco, so I'll have to take his word when he says it comes pretty close to the real thing. The cook also says to use chicken thighs for this recipe, which is definitely a positive for me. I love dark chicken meat; breast is okay, but depending on the recipe and whether it's been frozen, it tends to dry out. Dark meat also seems to soak up flavours more when it's in a sauce or seasonings.
If you want to try a sweet, spicy, and saucy chicken recipe (it's good with rice, which can soak up the sauce), this is an easy and tasty dish to try. The chicken is tender and delicious with the brown sugar that caramelises, and jalapeno pepper add a spicy kick. This dish is probably not terribly authentic (a claypot is more traditional than a skillet, and I think the use of boneless chicken is a concession to Western tastes), but it's pretty delicious nonetheless.
The following recipe makes a lot, so scale down as required. But then again, leftovers can be packed into lunches for work! Mmmm.
Ingredients
Sauce:
Directions
*A commenter at ifood.tv complains that no measurements are given for the ginger or the fish sauce. I always use 1/3 cup (it looks like the same measuring cup is used for the fish sauce as the water). As for ginger, I just use whatever amount I feel like. I think you can be flexible with the amount.
This recipe is Food Wishes' version of Vietnamese caramel chicken by San Francisco's Slanted Door. I've never been to San Francisco, so I'll have to take his word when he says it comes pretty close to the real thing. The cook also says to use chicken thighs for this recipe, which is definitely a positive for me. I love dark chicken meat; breast is okay, but depending on the recipe and whether it's been frozen, it tends to dry out. Dark meat also seems to soak up flavours more when it's in a sauce or seasonings.
If you want to try a sweet, spicy, and saucy chicken recipe (it's good with rice, which can soak up the sauce), this is an easy and tasty dish to try. The chicken is tender and delicious with the brown sugar that caramelises, and jalapeno pepper add a spicy kick. This dish is probably not terribly authentic (a claypot is more traditional than a skillet, and I think the use of boneless chicken is a concession to Western tastes), but it's pretty delicious nonetheless.
The following recipe makes a lot, so scale down as required. But then again, leftovers can be packed into lunches for work! Mmmm.
Vietnamese caramel chicken
Ingredients
Sauce:
- 3/4 cup dark brown sugar
- 1/3 cup cold water
- 1/3 cup fish sauce*
- 1/3 cup rice vinegar
- 1 tsp soy sauce
- minced ginger to taste*
- 4 cloves garlic, minced
- 10 boneless skinless chicken thighs, cut into quarters (approx 2.5 lbs.)
- 5-6 green onions, chopped
- 2 jalapenos, sliced
- 1/2 cup roasted peanuts (or use raw peanuts and toast them on a pan first)
- chopped cilantro, to taste
Directions
- Combine the sauce ingredients in a bowl and stir well. Make sure the sugar is completely dissolved.
- Heat the oil in a large flat-bottomed skillet on high heat.
- Add the chicken and 1/3 cup of the sauce.
- Spread the chicken around to cover it with the sauce.
- Once the chicken is covered, move it to the edges of the pan, leaving the sauce pooled in the middle of the pan. The sauce will start to reduce, becoming bubbly and syrupy.
- Allow the sauce to get a dark brown (or use your judgement/preference) and then add the remaining sauce.
- Stir and simmer until the chicken is just tender.
- Add the peppers, peanuts, and onions.
- Cook about 2-3 minutes (the nuts will still be crunchy). Remove from heat and serve with cilantro sprinkled on top.
*A commenter at ifood.tv complains that no measurements are given for the ginger or the fish sauce. I always use 1/3 cup (it looks like the same measuring cup is used for the fish sauce as the water). As for ginger, I just use whatever amount I feel like. I think you can be flexible with the amount.
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Will definitely have to try this one.