Vietnamese Ginger Chicken (Gà Kho Gừng)

Gà Kho Gừng is a traditional Vietnamese braised chicken dish made with bone-in chicken, fresh ginger, fish sauce, and Vietnamese caramel sauce. The chicken is simmered in a savory-sweet glaze until tender, while ginger adds a warm peppery aroma without overwhelming heat. This comforting món mặn is commonly served with steamed rice as part of a Vietnamese family meal. This recipe combines caramelized sauce, aromatic ginger, garlic, and shallots to create a glossy chicken dish with deep umami flavor and a balanced sweet-salty taste.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the chicken pieces dry with paper towels, then cut them into bite-sized chunks. Dry chicken absorbs the marinade better and helps create a better surface during searing.

Step 2

Peel the ginger and divide it into two portions. Slice most of the ginger into thin matchsticks for the braising sauce and mince the remaining ginger for the marinade.

Step 3

Combine chicken with salt, sugar, seasoning powder, fish sauce, caramel sauce, black pepper, MSG, minced ginger, shallots, and garlic. Mix until evenly coated and refrigerate before cooking.

Step 4

Heat oil in a wide pan or clay pot. Add ginger strips, lemongrass, shallots, and garlic, then cook until fragrant and lightly golden.

Step 5

Add the marinated chicken and cook until the outside firms and becomes coated with the caramel sauce. This develops deeper flavor before braising.

Step 6

Add water, fish sauce, and chicken bouillon powder. Cover and simmer gently until the chicken becomes tender and absorbs the ginger caramel flavor.

Step 7

Remove the lid and continue simmering until the sauce reduces into a glossy coating that clings to the chicken. Add chili peppers and fresh ginger strips before finishing.

Step 8

Finish with sliced green onions or cilantro and serve the ginger chicken hot with steamed jasmine rice.

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