serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
One Pan Spicy Chicken
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 750 g chicken thighs, cut into bite-size pieces
- 1 eschallot, finely chopped
- 2 garlic cloves, crushed
- ⅓ cup fish sauce
- 1 tbsp vegetable oil
- 1½ tbsp sugar
- 4 cm x 4 cm piece ginger, finely sliced
- 1 long red chilli, finely sliced
- 1 birdseye chilli, finely sliced
- steamed white rice, to serve
- 2 cucumbers, finely sliced
- ¼ cup coriander leaves
Marinating time: 30 minutes
Instructions
- In a large mixing bowl, combine the chicken, eschallot, garlic and fish sauce and mix well to combine. Marinate for 30 minutes.
- When ready to cook, in a heavy-based saucepan, heat the oil and sugar over high heat. Cook for 1-2 minutes, until the sugar caramelises to a dark, amber colour. Pour the marinated chicken into the sugar and mix well to combine. Cover with a lid, then shake the pot and cook, covered, for 6-8 minutes.
- Uncover and add a generous splash of water to the pot if the chicken is dry. The liquid should be sitting at a quarter the way up the chicken.
- Stir through 3/4 of the ginger, then cover and cook for a further 4-5 minutes. Stir through the sliced chilli and remaining ginger, then cook for a further minute, then remove from the heat.
- Serve the ga kho gung on steamed rice with sliced cucumber. Garnish with coriander leaves.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
One Pan Spicy Chicken
