The heart of the Ga Kho Gung is, of course, the chicken. In traditional recipes, bone-in chicken pieces, such as drumsticks or thighs, are used. If you are in hurry you can use boneless meat too. The ginger in Ga Kho Gung is finely sliced or julienned, adding bold spicy kick to the dish. Ginger is a fundamental ingredient in Vietnamese cuisine, known for its medicinal and aromatic qualities. Fish sauce is a ubiquitous condiment in Vietnamese cooking and adds an umami depth to Ga Kho Gung. Caramelization of sugar is a key element of Ga Kho Gung’s flavour profile. Sugar is used to create the rich, dark caramel sauce that coats the chicken and ginger. The delicate process of caramelization and the balance of flavours required to make this dish are a testament to the culinary heritage of Vietnam. The caramelization process might seem pretty easy but this step is actually the hardest part of this recipe. This caramel is the foundation of the dish’s signature sauce. This process is delicate and requires precise timing to avoid burning the caramel. Add the sugar to the frying pan while it is cold, then let it slowly come to temperature. Spread the sugar evenly in the middle of the pan so that it caramelises uniformly. Wait until it melts to a dark amber or dark brown colour then add the coconut water and let the sauce simmer for a bit.