Gà Kho Gừng (Vietnamese Ginger Chicken)

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Vietnamese Ginger Chicken also known as Gà Kho Gừng is an easy weeknight dinner idea that is sure to satisfy everyone around the table. This dish captures the essence of comfort and indulgence – Ga Kho Gung. This beloved dish, with its tantalizing blend of sweet caramel, aromatic ginger, and succulent chicken, invites you to experience the vibrant flavors of Vietnam in the comfort of your own kitchen. 

One of the very first time I had Ga Kho Gung was right after I gave birth to my first daughter. Ginger is a healing food and this dish tasted great after long days and countless sleepless nights. I always go back to this recipe when I am craving some wings but want to avoid deep fried chicken wings. It’s a comfort food for those cold winter evenings after you get home from work. Its so easy to prepare and only requires one pot

The dish is great for enjoying with a nice bowl of rice and some crisp cucumbers. Really simple weeknight dinner that can be made in 1 hour or less.

Why make this?

Easy to Prepare: This dish is relatively simple to make and doesn’t require a long list of complicated ingredients. It’s a great option for home cooks looking for a delicious and straightforward recipe. This Asian Pork Riblets is another easy recipe.

Versatility: Ga Kho Gung can be customized to suit your taste. You can adjust the sweetness, saltiness, and spiciness levels to your liking, making it a versatile dish that can cater to different taste preferences.

Comfort Food: The warm, savory, and slightly sweet nature of Ga Kho Gung makes it a comforting and satisfying dish, especially when served over steamed rice. It’s a homely and comforting meal that many people enjoy.

Why I love this recipe?

Flavor Harmony: The combination of nuoc mau, savory soy sauce, aromatic ginger, shallots and garlic creates a perfect balance of flavors. The richness and depth of taste in this dish can be incredibly satisfying.

Nostalgia or Cultural Connection: If you have a personal or cultural connection to Vietnamese cuisine, Ga Kho Gung might remind you of home-cooked meals, family gatherings, or fond memories associated with the dish.

Comfort Food Appeal: Ga Kho Gung’s warm and hearty nature, especially when served over rice, can provide a sense of comfort and contentment. Comfort foods often have a way of making us feel happy and satisfied. Need a soothing soup to go with this comfort dish? Try Vietnamese Pumpkin Soup (Canh Bi Do) for those weeknight dinners

Ingredients, Substitution and Variations

chicken wings (or any cut of chicken of your choice). Use fresh chicken wings to get best results. You can use any cut of chicken for this recipe. I have even used a whole chicken and cut it into smaller pieces. For convenience chicken wings and chicken thighs work really well for weeknight quick meals.

dark soy sauce. Dark soy sauce will give the chicken a dark deep brown color. You can use light soy sauce as well.

oyster sauce. Used to flavor and marinate the chicken. 

white sugar. The white sugar is used to make the nuoc mau which is. Caramel sauce to help deepen the flavor of the chicken.

water. The water will help melt the sugar.

fish sauce. The fish sauce is use to give umami flavor and a little bit goes a long way for this recipe

chicken bouillon. Chicken bouillon will give the chicken more flavor. You can skip this and add more salt.

brown sugar. Will add sweetness and balance out the saltiness from the fish sauce

fresh ginger. The ginger will give the flavor of a bit a heat but  and slight sweetness. It will warm you inside. Use as much as you would like but don’t over do it.

Garlic. Add more flavor to the dish. I like to use fresh garlic and mince it. You can also use garlic paste.

Shallots. Has a mild and delicate flavor and will add sweetness and to the dish.

salt + black pepper (optional). Add to adjust the taste of the dish.

How to make this recipe

Marinade the chicken wings with dark soy sauce and oyster sauce. Mix until well combined and chicken wings is evenly coated. Set aside.

Make the caramel sauce. In a medium pot with a lid, add sugar and water. Shake gently to distribute the sugar evenly. Heat on medium-high until the sugar melts and caramelizes to a dark amber/brown color. The sugar is melted past the sweet caramel stage so this will not add more sweetness to the dish.

When sugar is ready, immediately add ginger, garlic, and shallots to the skillet and pan-fry until fragrant (about 30 seconds). Add the chicken and stir until evenly coated with the caramel sauce.

Add chicken bouillon powder, sugar, and fish sauce, and toss to evenly coat the chicken with the seasonings.

Cover the skillet with the lid and reduce the heat to a low simmer. Let it cook for 12 minutes, during which the lid should collect a lot of moisture. Toss halfway for even cooking.

After 10 minutes, remove the lid and continue cooking for an additional 7-10 minutes, until the liquid reduces to your liking. Toss halfway for even cooking. Give it a taste test and adjust the seasonings if necessary.

Garnish with green onions or cilantro, and red chilies. Serve with steamed rice and sliced cucumber or any vegetables of your choice. 

Success tips on making the best Vietnamese Ginger chicken

Quality Ingredients: Start with fresh, high-quality chicken. The quality of the chicken greatly affects the final taste and texture of the dish. Additionally, use fresh ginger, garlic, and shallots for the best flavor.

Perfect Caramelization: Achieving the right caramelization is crucial. To make the perfec Nuoc Mau be patient when melting the sugar; it should turn into a deep amber color without burning. The caramel adds both color and flavor to the dish. Try my Thịt Kho TRUNG recipe that also uses nuoc mau

Even Cooking: Cut the chicken into uniform, bite-sized pieces if you are using thighs or chicken breast. This ensures even cooking and helps the chicken absorb the flavors evenly.

Balanced Seasonings: Balance the sweet, salty, and savory flavors. Taste the sauce before adding the chicken and adjust the seasonings if necessary. Keep in mind that the caramel sauce will intensify as it cooks, so it’s better to start with slightly milder flavors.

Layered Aromatics: Pan-fry the ginger, garlic, and shallots right after the caramelization. This allows the aromatics to absorb the caramel flavors, enhancing their taste and aroma.

Proper Simmering: Simmer the dish over low heat with the lid on. This allows the chicken to braise slowly, absorbing the flavors and becoming tender. Remember to stir occasionally to prevent sticking and ensure even cooking.

How to eat Ga Kho Gung

Serve with Steamed Rice: Ga Kho Gung is traditionally served over steamed rice. The fluffy, slightly sticky rice absorbs the savory caramel sauce, enhancing the overall taste of the dish. Place a generous portion of the caramelized ginger chicken on your plate alongside a mound of rice. Want a simple and fool-proof way to make rice in a rice cooker? 

How to store

Refrigeration: If you plan to consume the leftovers within a day or two, store the Caramelized Ginger Chicken in an airtight container in the refrigerator. Make sure the dish has cooled down to room temperature before refrigerating. Consume the leftovers within 2-3 days to ensure the best quality and taste.

Freezing: If you want to store the dish for a longer period, consider freezing it. Place the cooled chicken in an airtight freezer-safe container or heavy-duty freezer bag. Ensure there is minimal air inside the container to prevent freezer burn. Label the container with the date for easy reference. Caramelized Ginger Chicken can be frozen for up to 2-3 months.

FAQs

1. Can I use chicken breast instead of chicken thighs in this recipe? Yes, you can use chicken breast if you prefer leaner meat. However, chicken thighs are often used in this recipe because they have more flavor and tend to stay moist during cooking. If you use chicken breast, be cautious not to overcook it to prevent dryness.

2. Can I reduce the sugar in the caramel sauce for a healthier option? You can reduce the amount of sugar in the caramel sauce to your preference. Just keep in mind that sugar plays a crucial role in the flavor and texture of the dish. Decreasing the sugar will affect the overall taste and may result in a less caramelized texture.

3. What can I substitute for fish sauce if I don’t have it? If you don’t have fish sauce, you can use soy sauce as a substitute. It won’t replicate the exact flavor of fish sauce, but it will provide a salty, savory element. You can also consider using oyster sauce if available.

4. Can I make this dish vegetarian or vegan? Yes, you can make a vegetarian or vegan version of this dish. Substitute chicken with tofu or a plant-based protein of your choice. Use a vegetable-based bouillon or broth instead of chicken bouillon, and choose a vegan oyster sauce or soy sauce to maintain the umami flavor.

5. How do I adjust the spiciness of this dish? To add spiciness, you can include sliced red chilies or chili flakes when garnishing. Adjust the quantity according to your preferred level of heat. If you prefer a milder version, you can omit the chilies altogether.

6. Can I make this dish in advance for a special occasion? Yes, you can prepare Caramelized Ginger Chicken in advance and reheat it when needed. It’s a great option for special occasions as the flavors tend to meld and intensify over time.

7. What are some good side dishes to serve with Caramelized Ginger Chicken? This dish pairs well with steamed rice, which helps soak up the flavorful sauce. You can also serve it with a side of sliced cucumber, pickled vegetables, or a fresh herb salad to balance the richness of the chicken.

8. Can I freeze Caramelized Ginger Chicken leftovers? Yes, you can freeze the leftovers in an airtight container for up to 2-3 months. Make sure it’s well-sealed to prevent freezer burn. Thaw the frozen portion in the refrigerator overnight before reheating.

Other Vietnamese Dinner Ideas

We have some really tradition Vietnamese dinner ideas on CookwithChung. Here are a few of my favorites.

Vietnamese Caramelized Braised Pork Ribs

Vietnamese Egg Meatloaf

Air Fryer Vietnamese Chicken Wings (Canh Ga Chien Nuoc Mam)

Air Fryer Char Sui Pork Chops

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