Coconut Braised Chicken / Ga Kho Dua

Growing up, my dad hardly ever cooked for the family—that was more my mom’s realm. But one of the things that stands out about him is how he showed his love in other ways. My dad’s main love language was simple: driving me to wherever I needed to go and buying me food along the way. It was his way of caring for me, ensuring I was happy and well-fed, even if he wasn’t the one behind the stove. On Sundays, after youth group, he’d take me to one of my favorite spots in Seattle, Saigon Deli, a tiny but bustling Vietnamese deli that felt like home. I’ll never forget our quick trips here, picking out a couple of items and eating them in the car as he drove wherever we were going. One of the things Saigon Deli sold with their lunch box meals was this Ga Kho Dua.

While I’m not sure if Saigon Deli invented Ga Kho Dứa, I’ve never seen this dish at any other Vietnamese restaurant, and I couldn’t find similar recipes for it online either. However, the flavors and cooking techniques are typical in Vietnamese cuisine. Now, whenever I’m craving this nostalgic taste, I make this coconut braised chicken at home, and now you can too!

What Make Ga Kho Dua So Special?

The Sweet and Savory Harmony: The combination of juicy chicken thighs simmered in a rich coconut broth, flavored with Nuoc Mau (Vietnamese caramel sauce) and fish sauce, makes this the perfect balance of flavors.

Umami Bomb: The traditional Vietnamese seasonings of fish sauce and sugar create that irresistible umami flavor. The addition of garlic, shallots, and Thai chili for a bit of heat brings everything together.

Simple Yet Complex: Though the ingredients are straightforward, the result feels complex and layered, with every bite bringing something new.

Why You’ll Love This Recipe

If you’re a fan of savory-sweet combinations, this dish will become a quick favorite. It feels special but is easy enough to prepare on a busy weeknight. This recipe requires just a handful of readily available ingredients and a just little bit of time to make. Plus, the caramelization process imparts a beautiful golden hue and slightly smoky flavor to the chicken that’s hard to resist.

Personal Memories: Dad, Saigon Deli, and Sunday Rituals

Saigon Deli holds a special place in my heart, not just because of the food but because of the memories tied to it. It was a tradition—every Sunday, after youth group, my dad and I would head straight to Saigon Deli. He didn’t cook much, but this was his way of bonding with me, making sure I was fed and content. I remember the sound of the deli door chime as we walked in, the chatter of customers, and the smell of freshly made dishes.

Even though my dad didn’t know his way around the kitchen, he knew his way around good food. Sitting down with him over a plate of Ga Kho Dứa felt like a shared moment of understanding—he didn’t need to say much, but through those meals, I knew he cared deeply.

Coconut Braised Chicken / Ga Kho Dua

4.7 from 23 votes

Servings

3-4

servings

Prep time

35

minutes

Cooking time

25

minutes

Ingredients

• 2.5 lbs 2.5 Chicken Thighs

• Marinade:

• 1 tbsp 1 Minced Shallots

• 1 tbsp 1 Minced Garlic

• 1 tbsp 1 Fish Sauce

• 1/2 tbsp 1/2 Chicken Bouillon

• 1/2 tbsp 1/2 Sugar

• 1/4 tsp 1/4 Salt

• 1/2 tsp 1/2 Black Pepper

• 1 tbsp 1 Annatto Seed Oil

• Vietnamese Caramel (Nuoc Mau):

• 2 tbsp 2 Sugar

• Sauce:

• 12 oz 12 Coco Rico

• 3 tbsp 3 Fish Sauce

• 2 2 Thai Chili

• Garnishes:

• Green Onion

• Black Pepper

Directions

• Prep:
• Finely mince a small shallot and garlic cloves. Then slice Thai chili
• Chop green onions to use as a garnish later
• Trim excess fat off chicken thighs and slice them into bite-size strips
• Marinade:
• In a mixing bowl, combine minced shallots, garlic, fish sauce, chicken bouillon, sugar, salt, pepper and annatto seed oil
• Add sliced chicken thighs and mix well. Let the chicken marinate in the fridge for at least 30 minutes, but overnight is better
• Cook:
• Make the nuoc mau (Vietnamese caramel), by adding sugar to a pot on medium-low heat. Slowly melt the sugar while occasionally stirring, until the sugar is fully dissolved and the color turns a dark amber color – about 7-8 minutes
• Add marinated chicken thighs and brown for 1-2 minutes
• Add Coco Rico, season with fish sauce, and add chopped Thai chilis. Bring the pot up to a rolling boil, reduce the heat to low, and let the chicken simmer covered for 15-20 minutes or until the chicken is cooked through and tender
• Then, adjust the seasoning to taste, add in black pepper, and turn up the heat to medium. Continue to cook the chicken uncovered for 2-3 minutes to allow the sauce to reduce slightly
• Serve:
• Serve with white rice, garnish with green onions and black pepper, and pair with your favorite veggies or a side of soup for a complete meal. Enjoy!

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