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Ginger Chicken

This recipe given to me by my aunt, Bac Nguyen. However, the caramelization technique is identical to my mom's.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Marination Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Vietnamese
Ingredients Method

Ingredients
  

  • 2.5 lbs boneless skinless chicken thighs, cut into 1-2" pieces
  • 2 medium shallots, sliced
  • 2 tbsp vegetable oil
  • 1/8 cup sugar
  • 3 inches one inch wide piece of ginger (or equivalent size), cut into match sticks. If cooking for children, reduce by 1/3-1/2 because kids sometimes complain the ginger is spicy.
  • 1/4 cup fish sauce
Marinade
  • 1/8 cup fish sauce
  • 1/8 cup sugar

Method
 

  1. Marinate chicken with fish sauce and sugar. Refrigerate.
  2. Heat 2 tbsp oil with 1/8 cup sugar on medium high heat in non-stick pan or medium heat for stainless steel pan. Once sugar starts to turn dark brown at edges (about 4 minutes), give it a quick stir and add shallots. Cook shallots for 2 minutes or until softened and has absorbed color.
  3. Add ginger and cook for another 2 minutes until slightly softened.
  4. Add chicken and 1/4 cup fish sauce. Cook off for about 15 minutes until liquid has evaporated.