Good recipe, though I think 1/2 up of sugar is a bit much. I used the palm sugar cubes that you can find in asian grocery stores and melt a cube in a dutch oven to bubbling before placing the chicken in to brown. Then I add another 1/4 cube of the sugar in the sauce portion to make sure I get the caramelization and to taste. I love shallots so I put a few more in it. Wonderful take on Ga Kho Gung!
Incredible! I was busy and let it simmer for a while ...it’s easy too.