Ginger-Caramel Braised Chicken Thighs (Ga Kho Gung)
Bone-in chicken thighs simmered in a warming ginger-laced caramel sauce until the meat falls off the bone and the sauce clings in a dark, glossy coating. The combination of sharp fresh ginger, sweet caramel, and savory fish sauce creates layers of flavor that are deeply comforting and surprisingly complex. A humble one-pot dish that punches far above its weight.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs (about 6 pieces)
- 3 tablespoons fresh ginger, cut into thin matchsticks
- 3 tablespoons granulated sugar (for caramel)
- 2 tablespoons fish sauce
+ 11 more ingredients
Instructions
Pat the chicken thighs dry. Season lightly with a pinch of salt and pepper.
In a heavy-bottomed pot or Dutch oven, add the sugar and 1 tablespoon of water over medium heat. Swirl gently without stirring until the sugar melts and turns a deep amber color, about 4 to 5 minutes.
Carefully add the vegetable oil, shallots, garlic, and half of the ginger matchsticks to the hot caramel. Stir quickly for 30 seconds.
Place the chicken thighs skin-side down into the caramel. Sear for 3 minutes until the skin begins to brown and caramelize.
Flip the chicken. Add the fish sauce, soy sauce, and oyster sauce. Stir gently to coat.
Pour in the coconut water. Add the Thai chili if using. Bring to a simmer.
Reduce heat to low, cover, and braise for 35 to 40 minutes, turning the chicken once halfway through. The sauce should reduce to a thick, syrupy glaze.
In the last 5 minutes of cooking, remove the lid and add the remaining fresh ginger matchsticks. Let the sauce reduce further.
Garnish with green onions, cilantro, and cracked black pepper. Serve over steamed jasmine rice with plenty of sauce spooned on top.
Nutrition Estimate
Per serving • Estimated by Blinner AI