Ga Kho Xa Ot

Spicy Lemongrass Chicken (Ga Kho Xa Ot) - Vietnamese kho is a savory-sweet dish simmered in a caramel-based sauce and is traditionally prepared in a clay pot. There are many variations of kho with different proteins used. The recipe calls for both bone-in and boneless, skinless chicken thighs. The chicken bones will add a little extra flavor. If you prefer using only boneless, skinless chicken thighs, reduce the braising time by 5-8 minutes in step 3. The quantity of chili peppers is up to your discretion. We usually use 1 habanero pepper instead of the Thai chilies.

Yield:

Makes 6 servings

Ingredients

1. 1 1/2 pounds bone-in, skinless chicken thighs, cut into 1 1/2 inch chunks
2. 2 pounds boneless, skinless chicken thighs, cut into 1 1/2 inch chunks
3. 4 tablespoons vegetable oil
4. 2 1/4 tablespoons of granulated sugar
5. 5 tablespoons fish sauce
6. 1 teaspoon ground black pepper
7. 1 small onion, chopped
8. 2 1/2 lemongrass stalks (7-8 tablespoons), trimmed, chopped finely
9. 1-2 Thai chili peppers, diced

Directions

1. Remove all fat from chicken thighs and cut into 1 1/2 inch chunks. Cut around chicken bone and leave the bone whole. In a large bowl, add 3/4 tablespoon sugar, fish sauce, black pepper and mix with chicken chunks and bone.
2. In a medium pot, dissolve 1 1/2 tablespoons sugar in vegetable oil over medium-low heat, being careful not to burn. After a few minutes, the mixture will turn a dark caramel color; immediately stir in onions and chicken. After 4-5 minutes, add lemongrass and chili peppers.
3. Reduce heat to low, cover pot and braise at a low simmer for 18-20 minutes, until chicken is cooked through. Stir the chicken every 5-7 minutes. The juice from the chicken will release and increase the volume of the sauce. Adjust seasonings to taste and serve over jasmine rice and a side of steamed vegetables.

Notes

To make Spicy Ginger Chicken (Ga Kho Gung Ot), follow the recipe for ga kho xa ot, substituting 5 ounces chopped ginger for the lemongrass.