Gà Kho Gừng – Vietnamese Ginger Chicken – is one of those comforting dishes that show up on the dinner table in so many Vietnamese homes.
Every Vietnamese mom has her own way of making this fragrant, caramelized chicken, and this is how my mom does it: simple, flavorful, and on the table in under 20 minutes.
Gà Kho Gừng – A Vietnamese Home-Cooked Classic
In Vietnamese, gà means chicken and gừng means ginger. The word kho refers to a versatile cooking technique that can mean either braising or stewing, depending on the dish.
For example, in Thịt Kho Trứng (braised pork belly with eggs) or Cá Kho (caramelized fish), kho involves slowly simmering the protein in a rich, savory, caramel-infused sauce. Meanwhile, in Bò Kho (Vietnamese beef stew) or Hủ Tiếu Bò Kho (beef stew with tapioca noodles), it leans more toward a hearty, spiced stew.
Gà Kho Gừng is all about tender chicken coated in a sticky, savory caramel sauce, infused with the warm, zesty aroma of fresh ginger.
When people think of Vietnamese food, street food favorites like Bánh Mì or Vietnamese iced coffee usually come to mind. These are iconic, yes—but they’re more of a quick breakfast or snack, often enjoyed at food stalls alongside noodle soups like Phở, Bún Bò Huế, or Mì Quảng.
And despite how complete this meal sounds, putting together all three components doesn’t have to take long—my mom manages to whip it up in under 30 minutes all the time.
But a typical Vietnamese family meal looks quite different. At the heart of it is a pot of steamed jasmine rice, surrounded by a savory main dish (món mặn), a bowl of light soup (canh), and a plate of stir-fried or boiled greens (món rau). There’s usually a dipping bowl of fish sauce (nước chấm) on the side, and something tangy like pickled mustard greens or cabbage to round out the flavors.
And despite how complete this meal sounds, putting together all three components doesn’t have to take long—my mom manages to whip it up in under 30 minutes all the time.
As for Gà Kho Gừng, it’s a go-to protein dish for busy family dinners. It’s quick, simple, and deeply flavorful. In Vietnam, both chicken and duck are used for this dish. Personally, I’m team Vịt Kho Gừng—duck just has that meatier bite and rich, indulgent flavor that takes it to the next level.
Related Recipes | More Vietnamese Chicken Recipes
(Cơm Gà Hải Nam)
(Hanoi-style)
(Gà Bóp)
Ingredients
- Chicken: In Vietnam, we usually go for bone-in chicken for the best flavor, but feel free to use boneless thighs, wings, or drumsticks—whatever you have on hand. I’d skip chicken breast, though—it dries out too easily when braised.
- Aromatics: Fresh ginger and shallots are the stars here, bringing warmth and depth to the dish.
- Marinade: A simple mix of fish sauce, sugar, oyster sauce, and a bit of sriracha if you want some heat.
- Cooking Oil: Just enough to sauté the aromatics and help everything caramelize nicely.
- Garnish (Optional): A sprinkle of chopped scallions and sliced chili adds color and a little kick, if you like.
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
For a well-rounded, comforting meal, serve Gà Kho Gừng with a light canh (Vietnamese soup) on the side. Canh Bí Đỏ (pumpkin soup) adds a gentle sweetness, while Canh Chua (sweet and sour soup) brings a refreshing, tangy twist.
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.
