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Serves
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Ingredients
For the chicken
  • 500 g Boneless skinless chicken thighs
  • 60 g Granulated sugar
  • 115 ml Water
  • 2 tbsps Fish sauce
  • 2 tbsps Soy sauce
  • 2½ tbsps Vinegar (I used OSU Lemon & Ginger cider vinegar)
  • Thumb sized piece of ginger, julienned
  • 3 Garlic cloves, minced
  • ½ Small onion, diced
  • 1 Red chilli, finely diced (optional)
  • Salt
For the salad
  • ¼ Red cabbage, shredded
  • 1 Large carrot, julienned
  • 2 Spring onions, diagonally sliced
  • ½ Cucumber, middle scooped out and sliced into half-moons
  • Handful of coriander, torn
  • 3 Radishes, thinly sliced
  • 2 tbsps Vinegar of choice (I used OSU)
  • 2 tbsps Fish sauce
  • 2 tbsps Water
  • 1 tsp Sugar
  • 1 Red chilli, finely chopped
  • 2 Garlic cloves, grated
  • Vegetable oil
  • 1 Shallot, thinly sliced
Vietnamese Caramel Ginger Chicken Salad Vietnamese Caramel Ginger Chicken Salad

Vietnamese Caramel Ginger Chicken Salad

This vietnamese chicken (ga kho gung) is a dish of chicken thighs cooked in a caramel, soy, fish sauce, garlic, and ginger glaze making it super sticky and delicious. You can serve it simply over steamed rice but I served it here as a salad with lots of veggies and a bright nuoc cham inspired dressing.

Prep 40 minutes
Total 40 minutes
  1. Start by preparing your crispy shallots. In a large pan, pour in enough oil to cover the bottom completely. Add your thinly sliced shallots, then turn the heat up to medium/high.
  2. Once they start to turn light golden brown, pour over a strainer into a heat-proof bowl. Place the crispy shallots on a plate lined with kitchen roll, and save the oil.
  3. Next, move onto the caramel. Add your sugar to a non-stick pan on a medium heat, and leave the sugar to melt. Once it's all melted and turns a red/brown colour, remove from the heat and add your water. Be careful as this will spit, so turn your face away when you first add the water.
  4. Whisk so all the caramel is dissolved in the water - return to the heat if any of it hardens. Set aside.
  5. Wipe your pan, then add a couple tbsp of the reserved shallot oil and turn to medium/high. Trim off any excess fat from your chicken, and season with salt.
  6. Add your chicken to the pan and sear so both sides are golden brown. Mix your soy sauce, fish sauce, and vinegar into the caramel mixture, then pour over the chicken.
  7. Add in your ginger, onion, chilli, and garlic, stir, and leave to cook on a medium/low heat, flipping occasionally so both sides are evenly glazed. You'll know it's ready when the chicken reaches 73℃ internal temperature, and the sauce has reduced into a glaze to coat the chicken.
  8. Meanwhile, slice up all of your vegetables. Squeeze some lemon or drizzle a splash of vinegar over the red cabbage to lightly pickle and intensify its colour. Arrange all over the platter, and set aside.
  9. For your dressing, whisk together your fish sauce, water, vinegar, sugar, garlic, and red chilli until the sugar has dissolved.
  10. Once your chicken is cooked, remove from the pan and slice up. Place on top of the vegetables, pour over your dressing, then finish with your crispy shallots and some extra spring onions. Enjoy!
Vietnamese Caramel Ginger Chicken Salad Vietnamese Caramel Ginger Chicken Salad

Vietnamese Caramel Ginger Chicken Salad

This vietnamese chicken (ga kho gung) is a dish of chicken thighs cooked in a caramel, soy, fish sauce, garlic, and ginger glaze making it super sticky and delicious. You can serve it simply over steamed rice but I served it here as a salad with lots of veggies and a bright nuoc cham inspired dressing.

favorite
print
rate
Prep 40 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
For the chicken
  • 500 g Boneless skinless chicken thighs
  • 60 g Granulated sugar
  • 115 ml Water
  • 2 tbsps Fish sauce
  • 2 tbsps Soy sauce
  • 2½ tbsps Vinegar (I used OSU Lemon & Ginger cider vinegar)
  • Thumb sized piece of ginger, julienned
  • 3 Garlic cloves, minced
  • ½ Small onion, diced
  • 1 Red chilli, finely diced (optional)
  • Salt
For the salad
  • ¼ Red cabbage, shredded
  • 1 Large carrot, julienned
  • 2 Spring onions, diagonally sliced
  • ½ Cucumber, middle scooped out and sliced into half-moons
  • Handful of coriander, torn
  • 3 Radishes, thinly sliced
  • 2 tbsps Vinegar of choice (I used OSU)
  • 2 tbsps Fish sauce
  • 2 tbsps Water
  • 1 tsp Sugar
  • 1 Red chilli, finely chopped
  • 2 Garlic cloves, grated
  • Vegetable oil
  • 1 Shallot, thinly sliced

  1. Start by preparing your crispy shallots. In a large pan, pour in enough oil to cover the bottom completely. Add your thinly sliced shallots, then turn the heat up to medium/high.
  2. Once they start to turn light golden brown, pour over a strainer into a heat-proof bowl. Place the crispy shallots on a plate lined with kitchen roll, and save the oil.
  3. Next, move onto the caramel. Add your sugar to a non-stick pan on a medium heat, and leave the sugar to melt. Once it's all melted and turns a red/brown colour, remove from the heat and add your water. Be careful as this will spit, so turn your face away when you first add the water.
  4. Whisk so all the caramel is dissolved in the water - return to the heat if any of it hardens. Set aside.
  5. Wipe your pan, then add a couple tbsp of the reserved shallot oil and turn to medium/high. Trim off any excess fat from your chicken, and season with salt.
  6. Add your chicken to the pan and sear so both sides are golden brown. Mix your soy sauce, fish sauce, and vinegar into the caramel mixture, then pour over the chicken.
  7. Add in your ginger, onion, chilli, and garlic, stir, and leave to cook on a medium/low heat, flipping occasionally so both sides are evenly glazed. You'll know it's ready when the chicken reaches 73℃ internal temperature, and the sauce has reduced into a glaze to coat the chicken.
  8. Meanwhile, slice up all of your vegetables. Squeeze some lemon or drizzle a splash of vinegar over the red cabbage to lightly pickle and intensify its colour. Arrange all over the platter, and set aside.
  9. For your dressing, whisk together your fish sauce, water, vinegar, sugar, garlic, and red chilli until the sugar has dissolved.
  10. Once your chicken is cooked, remove from the pan and slice up. Place on top of the vegetables, pour over your dressing, then finish with your crispy shallots and some extra spring onions. Enjoy!