Vietnamese Caramel Black Pepper Chicken Recipe by Chef Charles Phan
Fish sauce, palm sugar, chicken, ginger, and black pepper are the simple ingredients you'll need to prepare Vietnamese caramel chicken (ga kho in Vietnamese language) at home.
Chef Charles Phan simplifies the ingredients and procedure in this recipe so that more home chefs may quickly prepare it using readily available goods and tools without having to worry about creating caramel. Everything for the sauce will only need to be warmed up at once. Don't worry if you don't have all the ingredients or wish to substitute tofu or catfish for the chicken; the process is adaptable. Making additional sauce to store in the fridge is advised by Charles so that a satisfying meal is even closer.
Ingredients
Instructions
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Step 1
Chicken, 1 teaspoon of oil, and a generous pinch of kosher salt should all be combined in a bowl. Stir to blend them
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Step 2
Brown sugar, fish sauce, water, and rice vinegar should all be combined in a small saucepan. Turn the heat to low after heating on medium until the sugar melts
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Step 3
In a large, deep pan set over medium heat, heat the remaining oil. For approximately a minute, add the shallot to the skillet and cook. Add the ginger and garlic, and simmer for an additional 3 minutes, or until soft. For about a minute, add the chicken and the chilies
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Step 4
Add the black pepper and about half of the fish sauce mixture to the chicken. For about 10 minutes, simmer the chicken at a medium-high heat until it is thoroughly done. If you think you want extra sauce, give it a taste, add it, and simmer it again for a short while.
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Step 5
Serve with rice after being transferred to a serving bowl and garnished with cilantro
Note
For additional quick dinners, leftover sauce can be kept sealed in the refrigerator
