Vietnamese Ginger Chicken (Ga Kho Gung)

When I was working the 9-to-5, I always packed a home cooked lunch. My coworkers always asked how I had the energy to cook dinner after work and pack lunch the next day.

The answer was simple. It was all the same meals, cooked in bulk. Leftover dinners were packed for next day lunches.

One of the dishes that I loved to bring for lunch was Gà kho Gừng, Vietnamese braised ginger chicken. It’s one of those dishes that tastes even better the next day.

I would pack this ginger chicken in a bento with simple sautéed mustard greens (or kimchi) and a small portion of steamed white rice. Once heated in the microwave, the ginger smelled incredible. It definitely turned heads in the break room. Then again, it could have been the reheated fish sauce.

What is Gà Kho Gừng

Gà Kho Gừng is a classic Vietnamese ginger chicken. It consists of bite-sized pieces of bone-in chicken, braised and caramelized with lots of ginger in a sweet and savory fish-sauce-based sauce.

In a traditional Vietnamese home-cooked meal, Gà Kho Gừng is served alongside a light and clear soup and steamed white rice for a complete family-style meal.

What You Will Need

Chicken

For this recipe, I recommend using a whole chicken to get the most flavor. You can save the backbone to make a delicious soup stock for another dish. The combination of bone-in chicken with both white and dark meat keeps the chicken moist and flavorful.

If using a whole chicken is too daunting, you can also use a variety of chicken cuts: thighs, legs, wings, and drumsticks.

Chicken bones can be brittle if you don’t cut them cleanly. The small pieces of bone can break apart in the pot which will be very difficult to fish out. To ensure a clean cut and avoid shards of bones in the pot, use a very sharp knife and cut the chicken when it is half-frozen.

For young children, you can opt for boneless chicken thighs.

Coconut Soda 

Coconut juice is the quintessential Vietnamese braising liquid. However, in the States, many Vietnamese households opt to use canned coconut soda such as Coco Rico as coconut juice is not readily available as it is in Vietnamese. If you don’t have coconut soda, replace with the same amount of water.

However, pure coconut water and coconut juice are now appearing on shelves everywhere and they would be even better options than coconut soda, though pricier.

Ginger, Garlic & Shallots

The aromatics that make the dish smell amazing.

Fish Sauce

A staple in Vietnamese and other Southeast Asian cuisines that adds a salty, umami flavor to the dish. I’m using Viet Huong three crabs brand, my go-to fish sauce for everything Vietnamese.

Sugar

The sweetness balances out the salty fish sauce. We will also use sugar to make the caramel sauce that will be used to darken the chicken. I’m using granulated white cane sugar.

Chicken Bouillon Powder

Known as Hạt Nêm or Bột Nêm in Vietnamese, chicken or mushroom boullion powder provides another layer of umami that is often used in Vietnamese cooking. Yes, it contains a bit of MSG. If you don’t have this on hand or do not want to use it, simply omit it from the recipe below. I’m using Totole chicken flavor soup base.

Optional Garnishes

Ground black pepper for a wonderful finishing aroma, and thinly sliced green onions or cilantro for a pop of color and freshness.

How to Make Ga Kho Gung

Step 1: Prepare the Chicken

Use a sharp cleaver to cut the chicken into bite-sized pieces and marinate.

If you’re short on time, you can skip marinating and simply toss all the seasonings in when braising, and it’s still quite good.

Step 2: Make the Caramel Sauce

Heat up vegetable oil in a large skillet over medium-high heat. Sprinkle a thin layer of sugar on top and wait until it melts to a dark amber or dark brown color.

Step 3: Braise

Add the ginger, garlic, and shallots to the pan and sauté until fragrant. Add the chicken and all the seasonings.

Add coconut soda or water, cover and braise. Toss half way for when cooking.

Step 4: Garnish (Optional)

Garnish with ground black pepper and green onions or cilantro for a beautiful finish.

FAQs

My pots and utensils have hardened sugar stuck on it. What do I do to get it off?

While making the caramel sauce, you may get hardened sugar stuck on your utensils or on the edges of your pot. This happens when sugar cools. Soak your pots and utensils in water. Room temperature water might need a few hours or even overnight, but hot water will do the job much quicker.

What side dishes do you recommend?

Whenever I make a braised Vietnamese dish, I try to use the same protein for the soup side dish:

• Kabocha Squash Soup with Chicken
• Bamboo Shoots Soup with Chicken
• Spinach Soup with Chicken

Alternatively, you can use any vegetable soup and replace the protein with chicken.

Other side dishes that would pair wonderfully with Vietnamese ginger chicken:

• Water Spinach and Garlic Stir Fry
• Japanese Cucumber Salad
• Pan-Fried Tofu & Eggs
• Quick Cucumber Kimchi

Or you can simply enjoy Vietnamese ginger chicken with thinly sliced cucumbers like I do because I’m usually too tired to make another dish that requires more cooking.

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