Vietnamese Ginger Caramel Chicken (Ga Kho Gung)

This high-protein dish blends juicy chicken thighs with fresh ginger to aid digestion while delivering authentic caramel flavor with minimal added sugar.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 780 g (27.5 oz) boneless skinless chicken thighs, cut into bite-sized pieces · 1123 kcal in the whole recipe
• 100 g (approx. 1/2 cup) dry white rice · 360 kcal in the whole recipe
• 30 g fresh ginger, thin julienne strips · 24 kcal in the whole recipe
• 2 tbsp (36 g) fish sauce · 13 kcal in the whole recipe
• 2 tbsp (32 g) low-sodium soy sauce · 18 kcal in the whole recipe
• 2 tsp (10 g) brown sugar · 38 kcal in the whole recipe
• 1/2 tbsp (7 g) canola oil · 63 kcal in the whole recipe
• 40 g shallots, finely chopped · 29 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 20 g green onions, chopped · 6 kcal in the whole recipe
• 10 g fresh hot chili pepper, sliced · 3 kcal in the whole recipe

Method

1. Rinse the dry rice under cold water and cook with water in a saucepan over medium heat until fluffy and fully cooked.

   

2. Marinate the chicken thigh pieces with fish sauce and low-sodium soy sauce in a bowl for 10 minutes.

   

3. Heat canola oil and brown sugar in a deep skillet over medium heat until the sugar melts and turns light amber.

   

4. Add the fresh ginger, shallot, garlic, and hot pepper to the caramel base; stir-fry for 1-2 minutes until fragrant.

   

5. Add the marinated chicken thighs, stir well, cover the pan, and simmer on low heat for 15 minutes until tender and sauce thickens.

   

6. Garnish the caramel chicken with chopped green onion and serve hot alongside cooked rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.