Vietnamese Ginger Caramelized Chicken (Ga Kho Gung)

I'm sharing one of my childhood favorites - EASY Vietnamese Ginger Caramelized Chicken Recipe - Ga Kho Gung. I learned how to make this when I was around 11-12 from my dad and it's the best weeknight meal - hearty and comforting with a bowl of rice and a side of veggies.

1 lb chicken thigh, skinless boneless

MARINADE

1 tablespoon oyster sauce

1½ tablespoon fish sauce

1 tsp sugar

¼ teaspoon ground pepper

CARAMEL SAUCE

2 tablespoons sugar

1 teaspoon avocado or neutral oil

1 shallot, minced

1 tablespoon ginger, minced

  1. Marinate your chicken in oyster sauce, fish sauce, sugar, and black pepper. Set aside and marinate for about 15 minutes.

  2. In a heavy bottom pot, caramelize the sugar by melting it on medium high heat with some oil until it starts to bubble and turn into an amber color.

  3. Once it reaches the dark color that you want, turn off the heat and immediately add the shallot and ginger to stop the cooking.

  4. Stir fry until fragrant for a minute and then add the chicken into the pot. Turn the heat back on to medium and let it simmer and cook completely, stirring it a few times to thoroughly coat in the sauce.
    *If you want it super saucy, cover it so it could braise in the liquid. If you want a thicker sticky sauce, don't cover it and just let the juices from the chicken cook off. Either way, it is delicious.

  5. Let it cook for about 15-20 minutes until the sauce looks the way you want it - and then serve over rice. Enjoy!

Be sure to follow & tag me on IG at @honeysuckle if you make this delicious recipe!

Order my cookbook! https://amzn.to/2KHDXfi

Subscribe to my YouTube channel here!

Dzung