Vietnamese Caramel Chicken (Gà Kho)

8 chicken thighs (bone-in, skin-on)
1 large thumb-sized piece of ginger
4 garlic cloves
2 shallots
2 tablespoons vegetable oil
Handful fresh mint leaves (or coriander or spring onions), sliced

The Caramel Sauce
2 tablespoons light soy sauce
1 tablespoon fish sauce
3 tablespoons sugar
200–300ml water

PREPARATION

1. Peel the ginger and cut it into rough chunks, then lightly bash each piece to increase the surface area and release more flavour.
2. Heat the vegetable oil in a large pan and fry the ginger over medium heat until it becomes deeply golden and fragrant, infusing the oil.
3. Roughly bash the garlic cloves and cut the shallots into chunky pieces, keeping them ready to add once the chicken has been seared.
4. Cut the chicken thighs into manageable portions if desired, then place them skin-side down into the pan with the browned ginger.

COOKING

1. Cook the chicken until the skin is well browned and crispy, occasionally moving the ginger over the top to prevent it from burning.
2. Turn the chicken over, then add the garlic and shallots, allowing them to soften and release their aroma into the flavoured oil.
3. Pour in the light soy sauce and fish sauce, then add the sugar and cook over medium heat for 2–3 minutes, allowing the sauce to caramelise around the chicken.
4. Continue cooking until the sauce becomes thick and syrupy, coating the chicken with a glossy caramel before adding any liquid.
5. Pour in enough water to reach roughly two-thirds of the way up the chicken, cover with a lid and simmer for 10 minutes.
6. Remove the lid and continue cooking for another 5–10 minutes, allowing the liquid to reduce and the caramel sauce to thicken around the chicken once again.
7. Spoon the rich gingery caramel sauce over the chicken repeatedly until every piece is evenly coated in the glossy glaze.
8. Transfer to a serving dish, garnish generously with sliced mint leaves and serve immediately with steamed rice.

School of Wok Tips

• Brown the ginger first to infuse the oil with maximum flavour before adding anything else.
• Allow the sugar to caramelise before adding water—this is the key to an authentic sticky sauce.
• Don't completely cover the chicken with water; braising with less liquid creates a richer glaze.
• Remove the lid for the final stage so the sauce reduces and caramelises around the chicken.

FAQs

Why caramelise the sauce before adding water?
This develops a deep, rich flavour and creates the glossy coating that defines Vietnamese caramel chicken.

Can I use boneless chicken thighs?
Yes, but bone-in, skin-on thighs provide more flavour and stay juicier during braising.

What should I serve with it?
Steamed jasmine rice is the classic accompaniment and is perfect for soaking up the caramel sauce.