Gà Kho Recipe

Lastest Updated April 22, 2024
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Vietnamese caramelized chicken or Gà Kho is a recipe you shouldn’t miss if you’re a fan of juicy and aromatic Vietnamese chicken delicacies. This family favorite combines succulent chicken pieces with a sweet and savory caramel sauce that is simply irresistible.

Not only is this dish a feast for your eyes and taste buds, but it also uses simple ingredients and is surprisingly easy to make. Let’s jump right into today’s post to experience the complex and bold flavors of this Vietnamese classic!

Caramelized Chicken

Explore The Beauty Of Vietnamese “Kho-Style” Chicken

“Kho,” loosely translated to “braise” or “stew,” is one of the oldest and most popular techniques in Vietnamese cooking. This traditional cooking method involves simmering poultry, meat, or seafood in a flavorsome sauce that’s usually a mixture of fish sauce, spices, and coconut water. 

Vietnamese cooks, with their mastery of combining aromatics and condiments, have come up with numerous delectable Kho-style dishes. For example, Ca Kho To is a delicacy featuring tender fish cooked to perfection in a flavor-packed sauce.

Mam Kho Quet, which originated as a way for farmers to utilize whatever they had in their kitchens and gardens during hard times, is another must-try. Despite its rather humble beginning, Mam Kho Quet has now become an all-time favorite nationwide.

Among the many Kho recipes, Ga Kho is undoubtedly the one I adore the most. The chicken soaks up the marinade and sauce excellently, creating an explosion of flavors with every bite.

Tools

Before diving into the cooking process, you should first make sure that you have the following tools on hand.

Flipping Chicken
  • Pan: For cooking the chicken together with the sauce.
  • Marinade container: For marinating the chicken.
  • Tongs: For flipping the chicken.

Other Useful Tools

  • Wooden spoon: For stirring and mixing. 
  • Food prep gloves: Help you mix the chicken with the marinade without leaving stains or food smells on your hand. 

Ingredients

Looking to make the most authentic Ga Kho? Here are all the ingredients you’ll need.

  • Boneless chicken thighs: Feel free to opt for your favorite chicken cuts. Personally, I like using chicken thighs the most, as they will become extremely juicy and tender once cooked.
  • Coconut: For draining the coconut water (juice). If fresh coconut is hard to come by where you live, you can also use canned coconut juice or plain water.
  • Spices: Garlic, shallots, ginger, lemongrass, and chili pepper.
  • Vietnamese caramel sauce, Nuoc Mau: This condiment gives the sauce a nice color and adds to its flavor. Making Nuoc Mau at home is really easy, but if you want to save time, canned Nuoc Mau is also a good alternative.
  • For the marinade: Salt, pepper, soup powder, garlic powder, oyster sauce, soy sauce, and brown sugar.

Directions

Now that all the preparation is done, it’s finally time to start cooking. Let’s fire up your stove and get right to it!

Step 1: Prepare The Ingredients

Find the coconut eye on top of your coconut and pierce it using a knife or scissors. Drain about 8.5 ounces of coconut water. If you can’t find a whole coconut, feel free to use canned coconut water instead.

Coconut Eye

Cut each chicken thigh into 3 parts.

Cut Each Chicken Thigh

Step 2: Marinate The Chicken

Season the chicken with salt, caramel sauce, soup powder, garlic powder, soy sauce, oyster sauce, brown sugar, and ground pepper. Mix well and marinate for at least 30 minutes.

Season The Chicken With Salt

Step 3: Cook The Chicken

Add olive oil to a heated pan. Fry the minced garlic and shallots until fragrant. Then, stir in the ginger, chili pepper, and lemongrass. Cook for 1 to 2 minutes or until they turn aromatic.

Fry The Minced Garlic And Shallots

Add the chicken thighs to the pan and saute them to give them a slight sear.

Chicken Thighs Pan And Saute

Pour in the coconut water. Cook the chicken for about 30 minutes on medium-low heat or until the sauce is thickened.

Pour Coconut Water

Occasionally flip the chicken and spoon the sauce over them.

Flip Chicken And Spoon Sauce

Step 4: Present The Dish

Once the chicken is fully cooked and the sauce has thickened nicely, sprinkle some scallions and ground pepper on top. Serve with steaming hot rice, Banh Mi, or boiled veggies, like okra, gourd, cabbage, and broccoli.

Vietnamese Caramelized Chicken

Notes

Before I end today’s recipe, here are a handful of notes to keep in mind as you cook your Ga Kho. 

  • Ideally, you should marinate the chicken for 2 to 4 hours in a refrigerator.
  • The cooking time might change depending on the type of chicken used. Free-range chicken typically takes longer to cook.
  • You can freely adjust the seasonings to your liking.
  • The longer you cook the chicken thighs, the more sauce they will absorb. However, the chicken will dry out if you cook them for too long.
Ga Kho Recipe
Cooked And The Sauce

Enjoy Chicken In Your Own Style!

Vietnamese caramelized chicken is a wonderful and easy dish that’s overflowing with flavor. The combination of sweet and savory flavors as well as juicy chicken is simply unmatched. After trying this recipe, I’m sure you’ll become a fan of Kho-style delicacies.

Did you enjoy Vietnamese Ga Kho? If yes, please show your support by liking this post and leaving a comment below. Moreover, it would be fantastic if you could share today’s recipe with other people.

Thank you for reading, and have fun cooking!

Vietnamese Caramelized Chicken Recipe

Vietnamese Caramelized Chicken Recipe (Gà Kho)

Vietnamese caramelized chicken recipe is a delectable yet simple-to-make dish. The caramelization process adds depth to the chicken, turning it into an irresistible treat.
5 from 2 votes
Print Pin Rate
Course: Main dish
Cuisine: Vietnamese
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 180kcal

Ingredients

  • 2 boneless chicken thighs (about 1.1 pounds or 500 grams)
  • 1 coconut
  • 0.7 ounces (20 grams) minced garlic
  • 0.7 ounces (20 grams) minced shallots
  • 0.7 ounces (20 grams) julienned ginger
  • 2 lemongrass stalks, thinly sliced
  • 1 chili pepper

For the marinade

  • 5 teaspoons salt
  • 5 teaspoons Vietnamese caramel sauce, Nuoc Mau
  • 3 teaspoons soup powder
  • 3 teaspoons oyster sauce
  • 3 teaspoons soy sauce
  • 2 teaspoons brown sugar
  • 2 teaspoons ground pepper
  • 2 teaspoons garlic powder

Instructions 

  • Find the coconut eye on top of your coconut and pierce it using a knife or scissors. Drain the coconut water.
    Coconut Eye
  • Cut each chicken thigh into 3 parts.
    Cut Each Chicken Thigh
  • Season the chicken with salt, caramel sauce, soup powder, garlic powder, soy sauce, oyster sauce, brown sugar, and ground pepper.
  • Mix well and marinate for at least 30 minutes.
    Season The Chicken With Salt
  • Add olive oil to a heated pan.
  • Fry the minced garlic and shallots until fragrant.
  • Stir in the ginger, chili pepper, and lemongrass. Cook for 1 to 2 minutes or until they turn aromatic.
    Fry The Minced Garlic And Shallots
  • Add the chicken thighs to the pan and saute them to give them a slight sear.
    Chicken Thighs Pan And Saute
  • Pour in the coconut water.
  • Cook the chicken for about 30 minutes on medium-low heat or until the sauce is thickened.
    Pour Coconut Water
  • Occasionally flip the chicken and spoon the sauce over them.
    Flip Chicken And Spoon Sauce
  • Once the chicken is fully cooked and the sauce has thickened nicely, sprinkle some scallions and ground pepper on top.
  • Serve with steaming hot rice, Banh Mi, or boiled veggies, like okra, gourd, cabbage, and broccoli.
    Vietnamese Caramelized Chicken

Video

Notes

  • The cooking time is based on 4 servings of Ga Kho.
  • Ideally, you should marinate the chicken for 2 to 4 hours in a refrigerator.
  • The cooking time might change depending on the type of chicken used. Free-range chicken typically takes longer to cook.
  • You can freely adjust the seasonings to your liking.
  • The longer you cook the chicken thighs, the more sauce they will absorb. However, the chicken will dry out if you cook them for too long.

Nutrition

Calories: 180kcal | Carbohydrates: 19g | Protein: 14g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 3375mg | Potassium: 382mg | Fiber: 2g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 17mg | Calcium: 33mg | Iron: 2mg
Richie

Richie

Content Writer

Expertise

Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert

Education

Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam

  • Program: Diploma in Culinary Arts
  • Focus: Vietnamese and Asian cuisines with intensive training and hands-on approach.

Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam

  • Program: Bartender
  • Focus: Basic knowledge on how to store, preserve and select ingredients, and practice cocktails, mocktails, hot and cold drinks.

Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.

Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.

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