How to make Gà Kho Gừng (Vietnamese Ginger Chicken)

Hey don’t chicken out. Today we’re making one of my favorite childhood dishes Gà Kho Gừng (Vietnamese Ginger Chicken)!

To be honest my mom actually didn’t make this a lot growing up. It was my grandmother on my dad side a.k.a. my Ba Noi. I don’t always remember everything in my childhood often, but this was one thing that always stood out to me.

Every time I came over to my grandmothers house she always had a pot of this on the stove. It was her specialty. It was always so flavorful, spicy, and so homey to see and taste every time we saw her. I think the craziest part of it all is that she was a vegetarian. So imagine a vegetarian making an incredible chicken dish for her grandchildren.

I think this will be my fondest memory of her. I haven’t seen my Ba Noi in over a year and recently I found out that it would probably be one of the last time that I’d ever see her. My grandparents have decided to go back to Vietnam next week and their ticket was a one-way, so they’re not coming back.

I think in a way, this was my dedication to her. My take on my Ba Noi’s Gà Kho Gừng.

Delicious and Easy Gà Kho Gừng (Vietnamese Ginger Chicken)
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Delicious and Easy Gà Kho Gừng (Vietnamese Ginger Chicken)

Recipe by Jen H. DaoCourse: Chicken, Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • 1 lb chicken wings/thighs (bone-in and skin-on, cut into bite-sized pieces)

  • Seasonings

  • 4 tablespoons fish sauce

  • 2 1/2 tablespoons sugar (or caramel sauce for a richer color)

  • 3/4 teaspoon black pepper

  • 1 tbsp chicken bouillon

  • 2 tablespoons cooking oil

  • 3 cloves garlic, minced

  • 1 small onion, sliced

  • 1/2 shiitake mushrooms, sliced

  • 1/2 cup coconut soda/water

  • 2 green onions, chopped (for garnish)

  • Fresh chili slices (optional, for extra heat)

Directions

  • Marinate the Chicken:
    In a bowl, combine the chicken pieces with 2 tablespoons of fish sauce, 1 tablespoon of sugar, and black pepper. Mix well to coat the chicken and let it marinate for at least 15 minutes to soak up all the flavors.
  • Make the Caramel Sauce:
    In a large skillet or pot, heat 1 tablespoon of cooking oil over medium heat. Add 1 tablespoon of sugar and stir until it melts and turns a rich amber color (careful not to burn it!).
  • Cook the Aromatics:
    Add the minced garlic, julienned ginger, and sliced onion to the skillet. Stir-fry until fragrant and the onions are softened, about 2-3 minutes.
  • Add the Chicken:
    Increase the heat to medium-high and add the marinated chicken to the skillet. Sear the chicken on all sides until it starts to brown, about 5 minutes.
  • Simmer the Chicken:
    Add the remaining 1 tablespoon of fish sauce and 1/2 cup of coconut soda/water to the skillet. Stir to combine, then bring the mixture to a simmer. Reduce the heat to low, cover, and let the chicken cook for about 20-25 minutes, stirring occasionally. The sauce should thicken and coat the chicken pieces nicely.
  • Adjust Seasoning and Serve:
    Taste the sauce and adjust seasoning if needed – more fish sauce for saltiness, sugar for sweetness, or water to thin it out.
    Garnish with chopped green onions and fresh chili slices if you like a little heat.

Recipe Video

Notes

  • Tips for the Best Gà Kho Gừng:
    Caramel Sauce Shortcut: If you don’t want to make caramel sauce from scratch, you can use store-bought Vietnamese caramel cooking sauce, which will save you time.
    Bone-In Chicken: Using bone-in, skin-on chicken thighs gives the dish more flavor, but you can also use boneless thighs or drumsticks if you prefer.

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