Ga Kho Gung (Vietnamese Ginger Chicken)

Cut the chicken thighs into large pieces, pat dry, and season lightly with salt and pepper. Slice the onion thinly, peel the ginger and cut into matchsticks, mince the garlic, and slice the scallions for serving.

In a wide, heavy-bottomed skillet over medium heat, heat the sugar without stirring until it melts and turns amber-brown, about 5 minutes.

Remove the skillet from the heat, carefully pour in the water while turning your face away from the steam, and stir. If the caramel hardens, return the skillet to medium heat to dissolve it. Pour the caramel sauce into a heatproof bowl.

Wipe out the skillet, return it to medium-high heat, and heat the oil. Add the onion and ginger and sauté for 1 minute, then add the garlic and cook for another minute. Remove the aromatics with a slotted spoon and set aside.

Add the chicken thighs to the same skillet and sear for about 2 minutes per side, until the surface is no longer raw-looking.

Pour in the caramel sauce and fish sauce, then add salt and black pepper. Reduce the heat to medium and simmer for 20 minutes, turning the pieces every 2–3 minutes, until the chicken is fully cooked and the sauce is thick and glossy.

Return the onion, ginger, and garlic to the skillet and cook for another 2–3 minutes. Transfer the ga kho gung to a plate, sprinkle with scallions, and serve hot.