Ga kho gung (Fish sauce caramel ginger chicken)

This one-pan spicy chicken wonder comes from Khanh Ong for his ga kho gung, which translates to fish sauce caramel ginger chicken. Juicy chicken thigh chunks are marinated in an aromatic mixture of garlic and fish sauce, then sugar is cooked to a deep caramel to add depth of flavour to the dish. The chicken simmers away to form a delectable sauce with ginger and chilli, which is best enjoyed on steamed rice with sliced cucumbers and coriander leaves for freshness.

Ga kho gung (Fish sauce caramel ginger chicken) Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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One Pan Spicy Chicken

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Ingredients

• 750 g chicken thighs, cut into bite-size pieces
• 1 eschallot, finely chopped
• 2 garlic cloves, crushed
• ⅓ cup fish sauce
• 1 tbsp vegetable oil
• 1½ tbsp sugar
• 4 cm x 4 cm piece ginger, finely sliced
• 1 long red chilli, finely sliced
• 1 birdseye chilli, finely sliced
• steamed white rice, to serve
• 2 cucumbers, finely sliced
• ¼ cup coriander leaves

Marinating time: 30 minutes

Instructions

1. In a large mixing bowl, combine the chicken, eschallot, garlic and fish sauce and mix well to combine. Marinate for 30 minutes.
2. When ready to cook, in a heavy-based saucepan, heat the oil and sugar over high heat. Cook for 1-2 minutes, until the sugar caramelises to a dark, amber colour. Pour the marinated chicken into the sugar and mix well to combine. Cover with a lid, then shake the pot and cook, covered, for 6-8 minutes.
3. Uncover and add a generous splash of water to the pot if the chicken is dry. The liquid should be sitting at a quarter the way up the chicken.
4. Stir through 3/4 of the ginger, then cover and cook for a further 4-5 minutes. Stir through the sliced chilli and remaining ginger, then cook for a further minute, then remove from the heat.
5. Serve the ga kho gung on steamed rice with sliced cucumber. Garnish with coriander leaves.

 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

One Pan Spicy Chicken

Watch the full episode here

G

Watch the full episode here

G