Vietnamese Caramel Ginger Chicken (Ga Kho)

Vietnamese Caramel Ginger Chicken (Ga Kho)
Adapted from Fine Cooking Magazine

1/3 cup granulated sugar
1/2 cup water
3 tbsp canola oil
1/2 medium onion, finely chopped
1/2 cup fresh ginger, peeled, and cut into matchsticks
2 garlic cloves, sliced
3 lb. bone-in, skinless chicken thighs, fat trimmed, generously seasoned with kosher salt
2 tbsp plus 1 tsp fish sauce
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried red chile flakes
3 green onions, thinly sliced

Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.

With hot water (so the leftover caramel bits don’t seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl.

To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon kosher salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.

Transfer the chicken and cooked aromatics (ginger, etc.) to a serving platter. Thinly slice 3 green onions and use to garnish the chicken. Serve with rice.
Serves 4 to 6.

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Vietnamese Lemongrass Chicken

Recipe: Vietnamese Lemongrass Chicken
Adapted from Food & Wine Magazine, October 2007
“Simple, Tasty Vietnamese Cooking” 

Ingredients:
2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
3 tablespoons water
3 tablespoons cooking oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 chilies, seeded and minced
1 scallion for garnishing

Method:
In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.

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