Vietnamese Ginger Chicken Stir-Fry (Gà Kho Gừng)

500g boneless, skinless chicken thighs, cut into large bite-sized pieces
6 shallots, peeled and cut into wedges
40g fresh ginger, roughly chopped and lightly crushed
4 garlic cloves, lightly crushed
2 tablespoons vegetable oil
Small handful fresh coriander, roughly chopped

The Sauce
2 tablespoons coconut palm sugar (or soft brown sugar)
2 tablespoons fish sauce
¼ teaspoon ground white pepper
100ml shallot soaking water (or water)

PREPARATION

1. Soak the shallots in hot water for a few minutes to loosen the skins, then peel and cut them into wedges. Roughly chop and lightly crush the ginger and garlic. Cut the chicken thighs into large bite-sized pieces.

COOKING

1. Heat a wok over a high heat until smoking, then add the vegetable oil.
2. Add the chicken and sear for 2–3 minutes, turning occasionally until lightly browned but not fully cooked. Remove from the wok and set aside.
3. Add the shallots, ginger and garlic to the wok.
4. Stir-fry over a medium-high heat for 5–7 minutes, until the shallots soften and the ginger begins to crisp around the edges.
5. Add the coconut palm sugar and allow it to melt into the aromatics.
6. Pour in the fish sauce and stir until it combines with the melted sugar to form a glossy caramel.
7. Season with the white pepper.
8. Return the chicken to the wok and toss well to coat every piece in the caramel sauce.
9. Pour in the shallot soaking water (or plain water) and simmer over a high heat until the chicken is cooked through and the sauce has reduced to a rich glaze.
10. Fold through the coriander and allow it to wilt briefly into the sauce.
11. Serve immediately with steamed jasmine rice.

School of Wok Tips

• Sear the chicken first to lock in its juices before building the sauce.
• Cook the ginger until it begins to crisp—the flavour becomes sweeter and more savoury as it caramelises.
• Coconut palm sugar creates the authentic Vietnamese caramel flavour, but soft brown sugar works well as a substitute.
• The finished sauce should be thick enough to coat the chicken while leaving a little extra for spooning over rice.

FAQs

Can I use chicken breast instead of thighs?
Yes, although chicken thighs remain juicier and are better suited to the semi-braised cooking method.

What does coconut palm sugar add?
It gives the sauce a rich caramel flavour with subtle toffee notes that balance the salty fish sauce beautifully.

Why isn't the chicken marinated first?
The sauce is intensely flavoured, so marinating isn't necessary—the chicken absorbs plenty of flavour as it finishes cooking in the caramel glaze.