Ginger braised chicken thighs from Kim Phat

Ginger braised chicken thighs


  • 8 chicken legs cut into pieces
  • 3 Tbs granulated sugar
  • 1 Tsp salt
  • 1 Tbs pepper
  • 1 Tbs canola oil
  • 3 Tbs granulated sugar
  • 1 ginger the size of a finger cut into juliennes
  • 1 chopped shallot
  • 3 pods crushed and chopped garlic
  • 2 Tbs fish sauce
  • 1 Tbs maple syrup
  • Coriander and fried onions for garnish


1- In a bowl, put the chicken, sugar, salt and pepper and mix everything well. Reserve for at least 30 minutes.
2- In a saucepan over medium heat, put the sugar. Wait until the sugar becomes caramel (about 3 minutes). The perimeter will be amber.
3- Immediately add the chicken and make sure to coat the pieces well. Take out the pieces and set aside.
4- In the same saucepan over medium heat, add the oil. Add the shallot, ginger and garlic in order. Mix everything well.
5- Add the chicken and increase the heat. Mix it well. Add the fish sauce and mix. Add the maple syrup and reduce the heat. Cook for 20 minutes until the sauce becomes more sticky.
6- Garnish with coriander and fried onions. Serve with a bowl of hot rice.


Maple Syrup


Fish sauce

Black pepper

Fried onion

Canola oil




Chicken Thighs