Ga Kho Chicken

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I’m a sucker for chicken cooked in a killer sauce and servedover rice. If you check out my past recipes, that’s definitely a theme. So Ifigured this recipe would be right up my culinary alley. It turned out… fine. Alittle sweet for my tastes, but I know there are people who love that. Thecomments on the blog where I found this, The Ravenous Couple, werenothing but raves, so maybe it was the fact that we couldn’t get our chicken tocaramelize that made us miss out on some flavor. Anyway, this isn’t going to gointo regular rotation for us, but if you like a sweet, flavorful sauce, thenthis might be the one for you!

4-6 chicken thighs (boneless, skinless)3/4 cup brown sugar1/3 cup soy sauce1/3 cup rice vinegar1/3 cup water4 cloves of crushed garlic2 tbs chopped ginger or lemongrass1 large shallot minced2 tbs soy sauce for marinade1 tbs brown sugar for marinade2-3 serrano chiles2 green onions, slicedfresh cracked pepper2 tbs cooking oil
Start by marinating the chicken with 2 tablespoons of soysauce and 1 tablespoon of brown sugar. The original recipe called for fishsauce, but as my husband so delicately put it, “It smells like feet.” Soy sauceis a good substitute, but go ahead use fish sauce if you know you like it.Marinate for a half hour at least.
In the meantime, you can make your sauce in a small bowl.Combine the brown sugar, soy sauce (or fish sauce), rice vinegar and water andstir until the sugar dissolves. Add in the shallot, garlic, and ginger and stirbefore setting aside.
Heat oil in a large pan and put in the chicken with themeatier side of the thigh facing down. This is where the original recipe wantedyou to get some good caramelization, but it just didn’t work for us. Maybebecause we have a nonstick pan? Anyway, allow it to sear without touching ormoving the chicken for a minute or two and then pour in a quarter of the sauce.You’ll want to leave the chicken alone, again so that it gets a good sear on it(hopefully).
Cook for just a few minutes and check the chicken to see ifit’s caramelized, or at least just nice and browned. Then you can turn it overand add the rest of the sauce. I also added in the chiles here because I wantedthem to cook a little, although the recipe called to add them at the end. Topwith cracked black pepper and serve over rice. The sauce will thicken even moreonce it is off the heat, and you definitely want the rice to soak it up. Like Isaid, it was very flavorful, just a little sweet for my tastes maybe.