Vietnamese Caramel Ginger Chicken (Gà Kho Gừng)

A savory and slightly sweet dish with tender chicken cooked in a fragrant ginger and caramel sauce.

Ingredients:

• 1.5 lbs (700g) chicken thighs or drumsticks (bone-in or boneless)

• 3 tbsp sugar (for caramel)

• 1 tbsp fish sauce

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 2 tbsp vegetable oil

• 1 medium onion (sliced)

• 4 cloves garlic (minced)

• 1 thumb-sized piece of fresh ginger (julienned)

• 1 cup coconut water or chicken broth

• 1-2 red chili peppers (optional, for heat)

• 1 tsp ground black pepper

• Fresh cilantro or green onions (for garnish)

Instructions:

1. Prepare the Chicken:

• Rinse and pat dry the chicken pieces. If using bone-in pieces, you can keep them whole or cut them into smaller portions.

2. Make the Caramel Sauce:

• In a small saucepan, heat the sugar over medium heat until it melts and turns into a deep amber caramel (be careful not to burn it). Remove from heat and add a little water (about 2 tbsp) carefully to thin out the caramel. Stir and set aside.

3. Cook the Chicken:

• In a large skillet or wok, heat the oil over medium-high heat. Add the sliced onion, garlic, and ginger, and stir-fry for 2-3 minutes until fragrant and the onion is softened.

• Add the chicken pieces to the skillet and brown them on all sides for about 5-7 minutes.

• Pour the caramel sauce over the chicken, then add the fish sauce, soy sauce, oyster sauce, and coconut water (or broth). Stir well to combine.

4. Simmer:

• Reduce the heat to medium-low and cover the skillet. Let the chicken simmer for 20-25 minutes until it is cooked through and tender. Stir occasionally to ensure the chicken is coated evenly with the sauce.

• If you’re using chili peppers, add them halfway through cooking for some heat.

• Continue cooking until the sauce reduces and thickens to a sticky glaze.

5. Garnish and Serve:

• Once the chicken is done, sprinkle with ground black pepper and garnish with fresh cilantro or green onions.

• Serve with steamed rice and enjoy!