Best 5 Caramelized Chicken Ga Kho Recipes

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**Caramelized Chicken (Ga Kho): A Sweet and Savory Vietnamese Delight**

Caramelized chicken, known as Ga Kho in Vietnamese, is a classic dish that tantalizes taste buds with its perfect balance of sweet, savory, and umami flavors. Originating from the bustling streets of Vietnam, this dish has captured the hearts of food lovers worldwide. Imagine tender chicken pieces coated in a luscious caramel sauce, infused with the aromatic blend of garlic, shallots, fish sauce, and a hint of black pepper. Served alongside a bowl of steamed rice, Ga Kho promises an unforgettable culinary experience. This article presents two irresistible recipes for caramelized chicken: the traditional Vietnamese Ga Kho and a modern twist with a touch of pineapple. Embark on a flavor journey as we delve into the art of creating this exceptional dish and explore the nuances of each recipe.

Check out the recipes below so you can choose the best recipe for yourself!

VIETNAMESE GINGER CHICKEN (GA KHO GUNG)



Vietnamese Ginger Chicken (Ga Kho Gung) image

Vietnamese braised ginger chicken or Ga Kho Gung, is a simple dish of bite-size pieces of chicken, braised and caramelized in a clay pot with ginger, garlic, shallots and fish sauce. Vietnamese comfort food for those who absolutely loves ginger.

Provided by Vicky Pham

Categories     side dish

Time 25m

Number Of Ingredients 13

3 lbs bone-in chicken (legs, drumsticks or thighs cut into bite-size pieces)
1 tablespoon chicken bouillon powder
3 tablespoons granulated sugar
1 teaspoon sea salt
3 tablespoons fish sauce
2 tablespoons granulated sugar
2 tablespoons vegetable oil
3-inch piece fresh ginger (peel and slice into thin strips)
3 garlic cloves (peel and dice)
1 large shallot (peel and dice)
¼ teaspoon ground black pepper
2 tablespoons thinly sliced cilantro/green onions
Red chilies (optional)

Steps:

  • Marinate chicken with chicken bouillon powder, sugar, salt, and fish sauce for at least 15 minutes.
  • Make the caramel sauce: To a large skillet with a lid, add sugar and oil. Evenly disperse water and sugar by giving it a gentle shake. Heat on medium-high and wait until sugar melts and caramelizes to a dark amber color. Add ginger, garlic and shallots and pan-fry until fragrant. Add marinated chicken and all its marinade liquid. Toss chicken with caramel sauce to get a nice brown color.
  • Cover skillet with a lid for 10 minutes and reduce heat to a low simmer. After 10 minutes, remove the lid and continue to cook for an additional 10 minutes.
  • Garnish with ground black pepper, green onions/cilantro, and red chilies.

Nutrition Facts : Calories 321, Fat 20, SaturatedFat 6, Carbohydrate 9, Sugar 7, Protein 25, Sodium 1363, Cholesterol 98

CARAMELIZED CHICKEN GA KHO



Caramelized Chicken Ga Kho image

There's more than one way to caramelize a chicken. I don't recommend substituting boneless breast for they become too dry. If you don't want to use the jalapeno or thai peppers, just season with fresh ground black pepper.

Provided by gailanng

Categories     Chicken Thigh & Leg

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 1/2 lbs chicken thighs (bone in or deboned) or 2 1/2 lbs chicken legs, skinless (bone in or deboned)
2 tablespoons fish sauce
1 tablespoon brown sugar
3/4 cup brown sugar
1/3 cup fish sauce
1/3 cup rice vinegar
1/3 cup water
4 garlic cloves, minced
2 tablespoons ginger, finely grated (can substitute with finely minced lemongrass)
2 green onions, sliced thin
2 jalapenos or 1 Thai chile, pepper thinly sliced
2 green onions, sliced about 1/2 inch
2 tablespoons peanut oil or 2 tablespoons vegetable oil
peanuts, toasted and coarsely choppped or toasted sesame seeds
cilantro, minced

Steps:

  • Marinade the chicken with 2 tablespoons of fish sauce and 1 tablespoon brown sugar for about 1/2 hour.
  • In the meantime in a small bowl make the sauce by combining brown sugar, water, rice vinegar and fish sauce; mix until dissolve. Add the ginger, green onions and garlic; set aside.
  • Heat a large pan on high with peanut 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 thick consistency. Just as you turn off the heat, toss in the chiles and green onions. Transfer to serving platter and generously top with roasted sesame seeds or toasted peanuts and cilantro.

VIETNAMESE CARAMEL GINGER CHICKEN RECIPE (GA KHO GUNG)



Vietnamese Caramel Ginger Chicken Recipe (Ga Kho Gung) image

One of delicious Vietnamese Chicken Recipes in rainy day is Caramel Ginger Chicken (Ga Kho Gung). If you are like me, you have probably been seduced by popular Vietnamese foods, such as Pho and Banh Mi. The flavors, delicate in the case of the traditional noodle soup (Pho) and robust in the instance of the roasted or grilled pork sandwich (Banh Mi), are always pleasing but rather elusive. We learned that Vietnamese food is carefully balanced using five elements: salty (water), spicy (metal), bitter (fire), sour (wood), and sweet (Earth). Each element, in turn, corresponds to one of the body's organs. This dish, with its rich caramel and ginger sauce, epitomizes the principles of Vietnamese Chicken Recipes for cooking. A simple caramel sauce (don't be nervous - it's just melted and cooked sugar) blends with pungent fish sauce to produce a sticky, sweet and salty coating for the chicken. As soon as you taste it, you will wonder why the only thing you topped with caramel sauce in th

Provided by nuoc_6493

Categories     Vietnamese

Time 2h

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup granulated sugar
1/2 cup water
3 tablespoons canola oil
1/2 medium onion, finely chopped
1/2 cup fresh ginger, peeled, and cut into matchsticks
2 garlic cloves, sliced
4 -5 chicken leg meat, cleaned
2 tablespoons fish sauce
1 teaspoon fish sauce
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon red chili pepper flakes
3 green onions, thinly sliced

Steps:

  • Process.
  • Step 1: Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.
  • Step 2: With hot water (so the leftover caramel bits do not seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl. Many Vietnamese Chicken recipes usually require a short time to make this process.
  • Step 3: To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.
  • Step 4: Transfer the chicken and cooked aromatics (ginger, etc) to a serving platter. Thinly slice spring onions and use to garnish the chicken.
  • To sum up, this dish is one of best Vietnamese Chicken recipes in rainy days. With a hot bowl rice and soup, you can feel comfortable and feel warmer inside by ginger. It also help you to prevent many sick when the weather changes. Good luck to you!
  • If you wanna see more recipes of Vietnamese, feel free to follow my website at http://www.vietnamesefood.com.vn.

CARAMELIZED CHICKEN - GA KHO



CARAMELIZED CHICKEN - GA KHO image

Categories     Chicken

Number Of Ingredients 14

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.

CARAMELIZED CHICKEN (GA KHO)



Caramelized Chicken (Ga Kho) image

This dish is really simple to prepare, yet it's a really delicious and comforting dish. It's quite similar to Caramel Chicken, an all-time favorite dish at the Slanted Door, a popular Vietnamese restaurant in San Francisco. The restaurant's popularity can't be denied because it's always packed with locals and tourists, and it's...

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.

Tips:

  • Choose the right chicken: Use bone-in, skin-on chicken thighs or drumsticks for the best flavor and texture.
  • Marinate the chicken: Marinating the chicken in a mixture of soy sauce, fish sauce, garlic, and ginger adds flavor and helps tenderize the meat.
  • Cook the chicken over medium-high heat: This will help to caramelize the chicken and create a crispy, flavorful crust.
  • Use a well-seasoned cast iron skillet: A well-seasoned cast iron skillet will help to evenly distribute the heat and prevent the chicken from sticking.
  • Don't overcrowd the skillet: Cooking the chicken in batches will help to ensure that each piece is evenly cooked.
  • Serve the chicken with a variety of dipping sauces: Dipping sauces such as nuoc cham, sriracha, or hoisin sauce add an extra layer of flavor to the chicken.

Conclusion:

Caramelized chicken is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a popular dish in Vietnamese cuisine, and it is also enjoyed in many other parts of the world. With its sweet and savory flavor, caramelized chicken is a dish that is sure to please everyone at your table.

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