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Overhead of ga kho gung, Vietnamese caramel ginger chicken in a small clay pot with ginger matchsticks and a bowl of jasmine rice on dark slate

Ga Kho Gung (Vietnamese Caramel Ginger Chicken)

Boneless chicken thighs braised uncovered in a bittersweet caramel and fish sauce glaze with a generous amount of fresh ginger. One pot, about 40 minutes, 44g of protein per serving.
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Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings: 3 servings
Calories: 375
Ingredients Method

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs about 680g, cut into 1.5 inch chunks
  • 2 tbsp sugar for the caramel
  • 1 tbsp water for the caramel
  • 1 tbsp neutral oil
  • 3 tbsp fresh ginger peeled and cut into fine matchsticks, about a 3 inch piece
  • 2 shallots thinly sliced, or half a small onion
  • 4 cloves garlic smashed and roughly chopped
  • 1 Thai chili optional, split lengthwise
  • 2.5 tbsp fish sauce
  • 0.5 tsp black pepper coarsely ground
  • 0.75 cup water for the braise
  • 2 scallions sliced, to finish

Method
 

  1. Pat the chicken chunks dry and toss with 1/2 tbsp of the fish sauce and the black pepper. Set aside while you make the caramel.
  2. Put the sugar and 1 tbsp water in a wide, light coloured pan over medium heat. Swirl the pan rather than stirring. Watch it go from clear to pale gold to deep reddish amber, about 4 to 6 minutes. When it reaches the colour of an old penny and smells slightly bitter, move to the next step immediately.
  3. Add the oil, ginger, shallots, garlic and chili to the caramel. It will sputter and the sugar may harden, that is fine. Stir for about 1 minute until the shallots soften and the caramel loosens again.
  4. Turn the heat up to medium high and add the chicken. Spread it in one layer and let it sit for 2 minutes without moving so it takes on colour, then stir and cook another 2 minutes until the outside is no longer pink.
  5. Add the remaining 2 tbsp fish sauce and 3/4 cup water. Bring to a simmer, scraping up anything stuck to the pan. Reduce the heat to medium low and simmer uncovered for 25 minutes, stirring every 5 minutes or so.
  6. In the last 5 minutes the liquid should reduce to a glossy glaze that coats the chicken. If it is still thin, raise the heat and let it bubble hard for a couple of minutes. If it is getting too dry before the chicken is tender, add a splash of water.
  7. Taste. It should be salty, bittersweet and sharp with ginger. Add a little more fish sauce if it needs salt, or a pinch of sugar if the caramel went a shade too dark. Finish with the scallions and serve over jasmine rice.