This main dish is an addictive take on ga kho gung, a spicy Vietnamese caramelized chicken with ginger and fish sauce, that is sweetened with onions, carrots, garlic, and light brown sugar.
Adapted from LAURA REGE
Food & Wine Magazine
4 whole chicken legs (2 1/2 pounds)
Kosher salt, to taste
Fresh ground black pepper, to taste
4 tablespoons canola oil, divided
I medium white onion, thinly sliced
1 large carrot, julienned
4 garlic cloves, minced
2 teaspoons ground ginger
1/2 cup light brown sugar
3 tablespoons rice vinegar
2 tablespoons fish sauce
2 whole Vietnamese Red Bird Chilies
1 Jalapeño pepper, sliced
2 tablespoons chopped cilantro or scallions, for garnish (optional)
Season chicken with salt and pepper. In a deep 12-inch skillet, heat 2 tablespoons oil. Add chicken to skillet, skin side down. Cook over moderately high heat until browned, about 5 minutes. Turn chicken and brown other side, about 4 minutes. Transfer the chicken to a plate. Pour the oil out of the skillet and discard.
Return skillet to moderate heat. Add remaining 2 tablespoons oil, onions, carrots, garlic, and ginger powder; cook over moderate heat, stirring occasionally, until softened, about 2 minutes.
Add sugar, vinegar, fish sauce, and 1/2 cup water to skillet. Bring to a boil, and return chicken to skillet, skin side down. Simmer over moderate heat, occasionally basting the chicken, 8 minutes. Turn chicken and continue basting, adding water by tablespoonfuls if sauce thickens too rapidly, until an instant-read thermometer inserted in thickest part of chicken registers 165° and sauce is thickened, about 15 minutes. Add the jalapeño, and toss to coat in sauce.
To serve, transfer chicken to a platter, and drizzle sauce over the chicken. Garnish with cilantro or scallions, if desired.
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