Gà Kho Gừng (Vietnamese Ginger Chicken) is a beloved dish in many Vietnamese families.
Each Viet mom has her own recipe for this caramelized chicken, but here’s my mom’s version: easy, tasty, and ready in less than 20 minutes.
Gà Kho Gừng: A Classic Dish in Vietnamese Home Cooking
In Vietnamese, “Gà” means chicken, and “Gừng” means ginger. The term “Kho” refers to a versatile cooking method that can either mean braising or stewing, depending on the dish.
For instance, in braised dishes like Thịt Kho Trứng (braised pork belly and eggs) or Cá Kho (caramelized fish), “Kho” involves slow-cooking proteins in a savory, caramelized sauce.
On the other hand, in stewed dishes like Bò Kho (Vietnamese beef stew) or Hủ Tiếu Bò Kho (beef stew served with tapioca noodles), “Kho” refers to a hearty, flavorful stew.
Gà Kho Gừng combines tender caramelized chicken with the warming aroma of ginger.
When most people think of Vietnamese cuisine, Bánh Mì and Vietnamese coffee often come to mind. While iconic, these treats are more commonly enjoyed at street food stalls, especially for breakfast, alongside noodle soups like Phở, Bún Bò Huế, or Mì Quảng.
In contrast, a traditional Vietnamese family meal looks quite different. It typically features steamed jasmine rice as the centerpiece, paired with a savory protein dish (món mặn), a light soup (canh), and stir-fried or blanched vegetables (món rau).
These are often accompanied by a side of dipping fish sauce and tangy pickled vegetables, like mustard greens or cabbage, for a harmonious balance of flavors.
With smart time management, whipping up a full meal with three dishes in under 30 minutes is absolutely doable—my mom does it all the time!
Gà Kho Gừng is a favorite protein dish for family meals because it’s quick and easy to prepare. In Vietnam, both chicken and duck are commonly used for this recipe. Personally, I lean towards Vịt Kho Gừng (ginger duck) since duck’s meatier texture and richer, more indulgent flavor make it even more satisfying than chicken.
Related Recipes | More Vietnamese Chicken Recipes
(Cơm Gà Hải Nam)
(Hanoi-style)
(Gà Bóp)
Ingredients
Chicken: In Vietnam, we use bone-in chicken, but you can use boneless chicken thighs, chicken wings, or drumsticks. Avoid chicken breast, as it tends to dry out when braising.
Aromatic Ingredients: Ginger and shallots.
Marinade: Fish sauce, sugar, oyster sauce, sriracha (optional).
Cooking oil.
Garnish (Optional): Scallion and chili.
Instructions
Prepare the Ingredients:
- Cut the chicken into bite-sized pieces.
- Peel and cut the ginger into thin strips. Peel and mince the shallots.
- Marinate the chicken with fish sauce, sugar, oyster sauce, sriracha (optional), and half of the ginger and shallots. If you have time, let it rest for 15 minutes.
Cook the Chicken:
- In a skillet add some cooking oil and sugar. Cook on medium heat until the sugar melts and just starts to turn a light amber golden color.
- Add the remaining ginger and shallots. When the sugar turns a darker amber color and the aromatics become fragrant, add the marinated chicken.
- Stir-fry the chicken until it is cooked on the outside. Add all the marinade and water (or coconut water for better flavor) to reach half the height of the chicken.
- Close the lid and simmer on medium heat for about 15 minutes. Remove the lid, season the chicken with more fish sauce and sugar if needed, then increase the heat to cook the chicken until the sauce thickens and creates a luscious glaze over the chicken.
- Garnish the chicken with some chopped scallions and chili slices. Serve it with hot steamed jasmine rice.
Helpful Tips
Pressed for time? Whip up my quick and easy microwaved Jasmine rice—it’s a total lifesaver!
Pair it with a comforting bowl of Canh (light soup), like Canh Bí Đỏ (pumpkin soup) or the tangy Canh Chua (sweet and sour soup), for a wholesome and satisfying meal.
Easy Vietnamese Caramelized Ginger Chicken (Gà Kho Gừng)
Ingredients
- 1 chicken leg quarter (cut into bite-sized pieces) (chicken wings, drumpsticks)
- 1½ tbsp fish sauce (to you taste)
- ½ tbsp granulated sugar (to you taste)
- 1 tbsp oyster sauce (to you taste)
- ½ tbsp Sriracha Sauce (optional)
- 1 tbsp cooking oil
- ½ tbsp granulated sugar (to make caramel sauce)
- 1 tbsp minced garlic
- 1 thumb-sized piece ginger (peeled, cut into thin stripes)
- Finely chopped scalions (optional)
- Sliced chili (optional)
Instructions
- Combine the chicken with fish sauce, sugar, oyster sauce, Sriracha (optional) and half of the ginger and shallots. Allow it to marinate for 15 minutes if you have the time.
- In a skillet, combine cooking oil and sugar. Cook on medium heat until the sugar melts and starts to turn a light amber golden color.
- Quickly add the remaining ginger and shallots. When the sugar turns a darker amber color and the aromatics become fragrant, add the marinated chicken.
- Stir-fry the chicken until it is cooked on the outside. Add all the marinade and enough water (or coconut water for better flavor) to reach half the height of the chicken.
- Close the lid and simmer on medium heat for about 15 minutes. Remove the lid, season the chicken with more fish sauce and sugar to your taste if needed, then increase the heat to cook the chicken until the sauce thickens and creates a luscious glaze over the chicken.
- Garnish with chopped scallions and sliced chili. Serve the chicken with steamed rice.
