This dish is one of my favorites because I love Caramelizing. Caramelization creates a delicious sauce that is sweet, salty, savory and thick enough to nicely coat whatever you’re cooking. A lot of individuals don’t use fish sauce because they’re afraid of the smell but once they get over the smell and try it, they’re hooked. It is a vital part of this dish and you will see how delicious the outcome will be. The first time I made this for my boyfriend, even I was scared that he would think it would smell weird but instead it became one of his favorite dishes! Hope you all enjoy!
Ingredients you will need:
- 2.5 lbs boneless skinless chicken thighs
- 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 minced ginger
- 3/4 cup chopped sweet onion
- 2 tbs fish sauce (marinade)
- 1 tbs brown sugar (marinade)
- 1 thai chili thinly sliced or crushed red peppers (optional)
- 2 green onions, sliced about 1/2 inch
- 1 tsp black pepper (marinade)
- roasted sesame
- Green onions
- 2 Tbs cooking oil
- First thing you need to do is cut the chicken into bit size pieces and marinade it with 2 Tbs of fish sauce and 1 Tbs brown sugar for 10-30 minutes.
- Using a medium sized bowl, make the sauce by combining 3/4 cup brown sugar, 1/3 cup water, rice vinegar, fish sauce, ginger, onions, and garlic and mix until everything is incorporated. Set aside for later.
- Pour cooking oil onto a large pan and turn on high heat.
- Add the chicken and spread it out evenly.
- Allow the chicken to sear without touching it for a minute or so and then pour in about 1/4 of the sauce into the pan. 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.
- Don’t be worried about the amount of liquid in the pan. The sauce will reduce into a nice thick consistency.
- Right before you turn off the heat toss in the chiles and green onions.
- Transfer chicken to serving platter topping it with roasted sesame and serve!
I usually serve my Ga Kho with a side of Jasmine rice and cucumbers to dip in the caramel sauce.