Ga Kho Gung Ginger Caramel Chicken
Sticky chicken thighs braised with plenty of ginger in a dark caramel sauce.
- Time45 min
- LevelEasy
- Costabout £2.10 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cook the rice with 450 ml of water for 12 minutes with a lid on, then rest for 10 minutes.
22 min - 2
Heat the sugar and water in a wide pan for 4 to 5 minutes until deep amber. Do not stir.
5 min - 3
Carefully add the fish sauce and 150 ml of water and stir until the caramel dissolves.
- 4
In another pan, heat the oil and brown the chicken for 3 minutes each side. Add the ginger, garlic and shallots and cook for 2 minutes.
8 min - 5
Pour the caramel sauce over, cover and simmer for 15 minutes. Uncover and cook for 5 minutes until sticky.
20 min - 6
Scatter over the chilli and spring onion and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.