Heat a large skillet or wok over medium heat and add sugar. Cook until the sugar starts to melt and turn brown. Reduce the heat to medium-low and cook, until the caramel is bubbling. Remove the pan from the heat and, very carefully, pour in water. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.
Clean and dry the pan. Place the skillet or wok over medium-high heat and heat oil to pan. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. Remove the onion, ginger, and garlic from the oil and set aside in a bowl.
To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Add the caramel sauce, fish sauce, 1/4 teaspoon kosher salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the onions, ginger, and garlic and cook for 2 to 3 additional minutes.
Transfer to a serving platter. Thinly slice 3 green onions and use to garnish the chicken.
Vietnamese Caramel Ginger Chicken
1/3 cup granulated sugar
1/2 cup water
3 Tablespoon canola oil
1/2 medium onion, finely chopped
1/2 cup fresh ginger, peeled, and cut fine
2 garlic cloves, sliced
3 pounds bone-in, skinless chicken thighs
2 Tablespoon fish sauce
1/2 teaspoon dried red chile flakes
3 green onions, thinly sliced
Recipe serves 6 to 8
Try this with our fried rice recipe in egg recipes of this issue.