Ingredients Chicken Chicken Legs Fish Sauce Caramel Chicken 5.0 (3) 3 Reviews This excellent take on ga kho gung, Vietnamese caramelized chicken with ginger and fish sauce, is sweetened with shallots, garlic, and palm sugar. Slideshow: More Chicken Leg Recipes By Laura Rege Laura Rege Instagram Website Laura Rege is a classically trained chef and veteran of both the Martha Stewart and Food & Wine test kitchens. For the past 15 years, Laura has been creating recipes and styling food for magazines, cookbooks, and food-driven websitesExpertise: food styling, recipe development.Experience: Laura Rege is a graduate of the French Culinary Institute and has worked in Michelin-starred restaurants in New York City. After serving as a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now runs her own company contributing mouthwatering recipes, food styling, and writing for media and food brands. Her work can be found in Shape and Rachael Ray In Season, among others. When she isn't in the kitchen, Laura is most likely still thinking about food, while scouting out the best new restaurants and products for traveling. Food & Wine's Editorial Guidelines Updated on January 1, 2018 Print Rate It Share Share Tweet Pin Email This addictive take on ga kho gung, Vietnamese caramelized chicken with ginger and fish sauce, is sweetened with shallots, garlic, and palm sugar. Photo: Christopher Testani Total Time: 45 mins Yield: 4 Ingredients 4 whole chicken legs (2 1/2 pounds) Kosher salt Pepper 4 tablespoons neutral oil, divided 3 large shallots, thinly sliced 4 garlic cloves One 2-inch piece of ginger, peeled, julienned 1/2 cup palm sugar or light brown sugar 3 tablespoons rice vinegar 2 tablespoons fish sauce 1 jalapeño, sliced Directions 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, shallots, garlic, and ginger; 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 jalapeño, and toss to coat in sauce. Transfer chicken to a platter, and drizzle sauce over the chicken. Rate it Print