Ingredients
| Name | Amount (Metric / US) |
|---|---|
| CHICKEN THIGHS | 4 |
| CHICKEN LEGS | 4 |
| ONION | 0.50 medium |
| GINGER | 1.50 Tbsps |
| GARLIC | 4 cloves |
| THAI CHILIS | 3 |
| BROWN SUGAR | 110 g / 0.50 cups |
| SUGAR | 50 g / 0.25 cups |
| FISH SAUCE | 58 ml / 0.25 cups |
| SOY SAUCE | 2 Tbsps |
| RICE VINEGAR | 255 ml / 1 cup |
| PEPPER | 0.50 tsps |
| SCALLIONS | 1 bunch |
| WATER | 6 servings |
| CANOLA OIL | 6 servings |
Ga Kho Aka Caramelized Chicken (Adapted From Both Ravenous Couple and Cookin’ Canuck)
Ga Kho Aka Caramelized Chicken (Adapted From Both Ravenous Couple and Cookin’ Canuck) is a main course that serves 6. One portion of this dish contains approximately 28g of protein, 40g of fat, and a total of 599 calories. For $1.41 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Foodista requires brown sugar, chicken legs, garlic, and fish sauce. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a rather bad spoonacular score of 36%. Similar recipes include Vietnamese Kho Style Chicken, Vietnamese Caramel Ginger Chicken (Ga Kho), and Tuscan Glazed Chicken (adapted from Hellmann’s Chicken Change Up).
Instructions
In a large bowl, whisk together the 1 tablespoon brown sugar, black pepper and 2 tablespoons soy sauce. Add the chicken, toss to coat, cover and let sit for 30 minutes. Mix the onions, ginger, garlic, half the scallions and Thai chilis in a small bowl and set aside. Once ready, pour both the sugars into a medium skillet over medium high heat and cook until they both begin to mix and melt, approximately 3-5 minutes. Pour 1/3 cup of water, the fish sauce and rice vinegar, along with the onions, ginger, garlic and Thai chilis. Cook another 5-7 minutes or until the sauce just begins to reduce, then remove from heat. In a separate, larger skillet, heat a swirl of canola oil with the 1/2 teaspoon sugar over medium high heat. Once hot, add the chicken and sear on both sides, approximately 2 minutes per side, making sure the skin has sufficiently browned. Pour half of the sauce in with the chicken and cook until it reduces by half. Turn the chicken over and add the remaining sauce. Cover and cook another 20-25 minutes or until done, basting the chicken occasionally and turning as necessary. Garnish the chicken with the remaining scallions once done. There wasnt enough fish sauce in the house, so there is a significant decrease in the suggested amount for the caramel sauce. The chicken was marinated with soy sauce for this reason as well. If youre going 100%% traditional, use all fish sauce for pure authenticity.
