Ginger Braised Chicken (Gà Kho Gừng)
Gà kho gừng Say it: gah kho goong
Gà kho gừng is a comforting Vietnamese home-cooked dish of chicken pieces slowly braised with fresh ginger, caramelized sugar, and savory fish sauce. Found in kitchens across Vietnam, it is a staple for everyday family meals, especially during cooler months when its warming ginger aroma fills the house. The chicken becomes tender and deeply flavored with a glossy, salty-sweet sauce that balances the sharp heat of ginger. What makes it special is the classic Vietnamese kho technique that transforms simple ingredients into a rich, aromatic meal served with plenty of steamed rice.
Ginger Braised Chicken (Gà Kho Gừng)
Gà kho gừng
Pronounced gah kho goong
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the chicken pieces dry with paper towels. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the sugar and cook, stirring constantly, until it melts and turns a deep amber caramel color, about 3-4 minutes. Be careful not to burn it.
Immediately add the chicken pieces and stir to coat them evenly in the caramel. Cook for 2-3 minutes until the chicken starts to brown.
Add the minced garlic, half of the ginger matchsticks, and the white parts of the scallions. Stir-fry for 1 minute until fragrant.
Pour in the fish sauce, water, and black pepper. Bring to a boil, then reduce heat to medium-low.
Cover and simmer for 20 minutes, stirring occasionally. Add the remaining ginger and continue simmering uncovered for 8-10 minutes until the sauce thickens to a glossy consistency and the chicken is tender.
Stir in the green parts of the scallions. Taste and adjust seasoning if needed. Remove from heat.
Serve hot, spooning the chicken and sauce generously over steamed rice.
Regional variants
Some families add a splash of coconut water instead of plain water for subtle sweetness, or include a few slices of fresh chili for extra heat. In southern Vietnam it is sometimes finished with a pinch of black pepper and more scallions.
Cook's notes
- Use bone-in chicken for the most flavor and traditional texture; boneless thighs work in a pinch but cook faster.
- Fresh young ginger is ideal as it is less fibrous and has a milder heat; older ginger adds more spicy kick.
- Watch the caramel closely once it starts to color; it can go from perfect to bitter in seconds.
Serve with
Steamed white rice, quick cucumber pickles, and fresh herbs such as cilantro or Vietnamese coriander.
Make ahead and storage
Tastes even better the next day. Refrigerate up to 3 days; reheat gently on the stove with a splash of water to loosen the sauce.
