Vietnamese Caramelized Ginger Chicken Claypot (Ga Kho Gung)

Step 1

Heat the vegetable oil in a claypot or heavy pot over medium heat, add the brown sugar, and cook for 3-4 minutes, stirring, until it melts and turns a deep amber color.

Step 2

Add the chicken thighs and toss to coat in the caramel.

Step 3

Stir in the ginger and garlic and cook for 1 minute until fragrant.

Step 4

Pour in the fish sauce and water and bring to a boil.

Step 5

Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the chicken reaches 165°F and is tender.

Step 6

Uncover and simmer for 10 more minutes to reduce and thicken the sauce.

Step 7

Stir in the scallions and serve hot over steamed rice.