Vietnamese Ginger Chicken (Ga Kho Gung)

By Vicky Pham · 60 min

Ingredients

Instructions

1. Cut the chicken into bite-sized chunks, about 1½ inches each, using a sharp cleaver.
2. Marinate the chicken with the bouillon powder, sugar, fish sauce and black pepper for at least 30 minutes, or overnight in the fridge.
3. In a wide lidded skillet (at least 10 inches across), add the oil and sugar and shake gently to spread the sugar. Heat on medium-high until it melts and turns dark amber to brown, without burning it.
4. Once the caramel is dark brown (not black), quickly add the ginger, garlic and shallots and fry until fragrant, about 30 seconds.
5. Add the chicken and toss it in the caramel until lightly tinted light brown.
6. Add the coconut soda, cover, and simmer on low for 10 minutes, tossing halfway through.
7. Uncover and cook for another 10 minutes until some liquid remains in the dish.
8. Taste and adjust the seasoning; add about ½ tablespoon each of fish sauce and bouillon powder if needed.
9. Sprinkle with ground black pepper, green onions or cilantro, and red chilies before serving.

Summarized from Vicky Pham's video. Watch it for the details.

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