Vietnamese Ginger Chicken (Gà Kho Gừng) (Edit recipe)

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Gà Kho Gừng is a Vietnamese braised chicken dish made with bone-in chicken, fresh ginger, fish sauce, garlic, shallots, and caramel sauce. The chicken is slowly simmered until tender and coated with a glossy sweet-savory sauce. Fresh ginger creates a warm, peppery aroma that balances the richness of the caramelized chicken. This comforting Vietnamese family dish is traditionally served with steamed rice and other savory dishes.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

21

Serves: 4

Ingredients

Chicken And Marinade

2 lb Bone-In Chicken Thighs - Bachman Family Farms
1 tsp Salt
2 tsp Cane Sugar
2 tsp Rotisserie Chicken Seasoning - The Spice Lab
1.5 Tbsp Fish Sauce
1 Tbsp Caramel Sauce
0.5 tsp Black Pepper
0.5 tsp Umami Seasoning - Trader Joe's

Aromatics

Braising Sauce

1 Tbsp Fish Sauce
1 tsp Chicken Bouillon
2 cups Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pat chicken pieces dry with paper towels and cut into bite-size chunks.
Peel fresh ginger and divide it into two portions. Slice most ginger into thin strips and mince the remaining ginger for the marinade.
Mince shallots, garlic, and optional lemongrass.
Combine chicken with salt, sugar, seasoning powder, fish sauce, caramel sauce, black pepper, MSG, minced ginger, shallots, and garlic. Mix well and refrigerate for at least 30 minutes.
Heat vegetable oil in a wide pan or clay pot over medium heat.
Add ginger strips, lemongrass, shallots, and garlic. Cook until fragrant and lightly golden.
Add marinated chicken and sear until the outside becomes firm and coated with caramel sauce.
Add water, fish sauce, and chicken bouillon powder. Cover and simmer gently until chicken becomes tender.
Remove the lid and continue simmering until the sauce reduces into a glossy coating.
Add fresh chili and remaining ginger strips before finishing.
Garnish with green onion or cilantro and serve hot with steamed rice.

Notes

Use bone-in chicken because it creates a richer sauce and keeps the meat tender during braising. Use mature ginger for a stronger aroma and warm peppery flavor. Marinate chicken for at least 30 minutes. Overnight marination creates deeper seasoning. Reduce the sauce slowly to achieve the signature glossy caramel coating. Avoid burning the caramel sauce because it creates bitterness. Store leftover chicken with the sauce to maintain moisture.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	837
Fat:	45 g
Carbohydrates:	18 g
Protein:	43 g
Cholesterol:	221 g
Sodium:	2215 mg
Fiber:	3 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.