Go Back

Vietnamese Caramelized Chicken and Eggs Recipe

This Vietnamese Braised Chicken and Eggs (Gà Kho Trứng) features tender chicken thighs and hard-boiled eggs simmered in a rich caramelized sauce made with fish sauce, garlic, shallots, and ginger. The savory-sweet flavors deepen as everything braises together, creating a comforting dish that pairs perfectly with steamed rice. It's an easy Vietnamese home-cooked meal that's packed with flavor and perfect for weeknight dinners.
Print Recipe

Ingredients

  • For the Chicken
  • 1.5 –2 pounds chicken thighs skin-on (or skinless if preferred)
  • 5 –6 hard-boiled eggs peeled
  • 1 tbsp shallot minced
  • 1 tbsp ginger minced
  • 1 tbsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 cup water
  • Thai chili peppers to taste
  • For the Marinade
  • 4 cloves garlic minced
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tsp black pepper
  • For the Caramel Color
  • 2 tbsp neutral oil
  • 2 tbsp sugar

Instructions

  • In a large bowl, combine the chicken, garlic, fish sauce, sugar, and black pepper. Marinate for at least 30 minutes.
  • Heat the oil in a large pot or deep skillet over medium heat.
  • Add the sugar and cook until it melts and turns a deep amber color.
  • Immediately add the marinated chicken and stir to coat each piece in the caramel.
  • Cook for 5–7 minutes, or until the chicken is lightly browned.
  • Push the chicken to one side of the pot. Add the shallot and ginger, then sauté until fragrant.
  • Pour in the water and bring to a gentle simmer.
  • Cover and cook for 20 minutes.
  • Stir in the fish sauce and dark soy sauce.
  • Add the hard-boiled eggs and Thai chili peppers.
  • Simmer uncovered for an additional 10 minutes, turning the eggs halfway through so they absorb the sauce evenly.
  • Serve hot with steamed white rice and spoon the rich caramel sauce over the chicken and eggs.