No nước hàng or sugar—this was a Vietnamese recipe with no sugar, which let the ginger chicken benefits shine. The sweet and salty Vietnamese chicken sauce was thick, glossy, and flavorful without any water. Instead, the chicken fat added extra richness, and the juices from the chicken created an umami-rich sauce. I remember learning the best way to infuse ginger flavor was to slice it thin and fry it first. That intensifies the ginger flavor in recipes. I’d often double the rice portion—Vietnamese rice for braised chicken is perfect for soaking up every drop.
Back when I worked 9 to 5, I craved one pot Vietnamese chicken meals that were comforting and easy. This was my go-to for Vietnamese chicken for meal prep. I’d make a big batch and bring it for lunch. It tasted even better the next day—something magical happens after a night in the fridge.
Those leftovers? Gold. The dish reminded me of home—especially compared to heavier meals like thịt kho or cá kho. This one’s lighter and a great low fat Vietnamese chicken dish. It doesn’t need palm sugar or caramelizing sugar for Gà kho.
Just ginger and garlic. If you’re wondering, is Gà kho gừng healthy? Yes—it fits well in a low carb Vietnamese meals plan. Plus, ginger’s anti-inflammatory properties are a bonus. I’ve even tried Gà kho gừng with coconut water for a deeper flavor, and once I made it in an Instant Pot—yes, Gà kho gừng in Instant Pot works!
I always like eat with to my Vietnamese dishes Vietnamese Winter Melon Soup (Canh Bí Sườn), Vietnamese Macaroni Soup (Súp Nui), and Vietnamese-style yogurt (Sữa chua).
What is Gà Kho Gừng?
It’s a traditional Vietnamese weekday meal and one of my favorites dishes. The dish features Gà kho gừng with boneless chicken or bone-in pieces braised in a fish sauce chicken recipe base, packed with bold ginger. It’s like a fusion of Gà kho with quinoa in concept—simple but full of character.
The authentic Vietnamese ginger chicken becomes tender and rich as it simmers. The history of Gà kho gừng ties back to Southern Vietnamese chicken dishes and everyday life—Vietnamese comfort food chicken. I’ve served it with steamed white rice, pickled vegetables, and even Nuoc Cham sauce pairing. It’s a hit every time. Once I added lemongrass, turning it into a Vietnamese ginger chicken with lemongrass twist, and my family loved it.
Health Benefits
Ginger is something I always turn to when I feel unwell. When I get a sore stomach, Mum would pound some ginger, simmer it with water, and add a little palm sugar. It helps calm my insides and keeps me warm. I still make this for myself when I need it. Ginger works as a remedy for nausea, indigestion, and even muscle soreness.
It also has anti-inflammatory effects and is full of antioxidants. Whether you’re using ginger to help your health or adding it to a meal like Grandma’s Vietnamese Ginger Chicken, you’ll feel the soothing warmth. It’s amazing how ginger can make you feel better. I always feel better when I eat this dish—it’s both comforting and tasty!
Why this recipe works
It brings out the best flavors in simple steps. Here’s why:
- Drizzling honey at the end creates a sticky coating on the wings, giving them a sweet taste that fits well with the savory flavor.
- Browning ginger and garlic first lets their aromas come out, which then goes into the meat, making it extra tasty.
- Oyster sauce adds a rich, deep flavor and leaves a nice glisten on the surface of the chicken.
I’ve made this many times, and every time, the results are great! The mix of these steps makes the chicken tender and full of flavor.
What You Will Need
To make Vietnamese ginger braised chicken (Gà kho gừng), you’ll need a few simple ingredients. Here’s what you’ll need:
- Bone-in chicken (drumsticks or chicken wings) – These pieces have more flavor and moisture, making the chicken tender and juicy.
- Chicken bouillon – It gives the dish a rich, savory taste.
- Ginger – Adds warmth and spice, making the dish unique.
- Garlic – Adds a rich, deep flavor to the dish.
- Shallot – Gives a mild, sweet onion taste that blends with the other flavors.
- Fish sauce (Red Boat is a great choice) – A salty, umami-packed sauce that ties everything together.
- Vegetable oil – Used to sauté the aromatics and help create a glossy finish.
- Ground black pepper – Adds just the right amount of heat.
- Coconut soda or coconut juice – Brings a touch of sweetness and tropical flavor.
- MSG (optional) – Adds extra depth and umami to the dish.
- Granulated white cane sugar – Helps balance the flavors between sweet and savory.
- Cilantro or green onion for garnish – Adds a fresh pop of color and flavor.
These ingredients come together to make the chicken tender, juicy, and bursting with flavor. I use these in my cooking all the time, and they always create a dish that’s both comforting and delicious.
How to Make Vietnamese Ginger Braised Chicken
If you’re trying to figure out how to make Vietnamese ginger chicken just like it’s done at home in Vietnam, this Gà kho gừng step-by-step guide is for you. These authentic Gà kho gừng instructions walk you through every part of the process, whether you’re cooking for a cozy dinner or a festive spread.
I’ve made this dish countless times for my family—it’s comfort food in our house.
🥩Step 1: Prepare the Chicken
To begin my flavorful Vietnamese ginger chicken recipe, prep your chicken. I personally use bone-in pieces like chicken thighs or drumsticks—they hold up best in a slow braise and soak in the ginger-infused sauce beautifully, making this a true Vietnamese braised chicken with ginger.
In a mixing bowl, combine:
- Fish sauce (this gives it that iconic Vietnamese depth)
- A splash of soy sauce
- Ground black pepper
- Fresh minced garlic
- Thinly sliced ginger
- A spoon of sugar
- Optional: a dash of coconut soda or water for balance
This is how I make my go-to Gà kho gừng with fish sauce, and it always comes out sweet, savory, and rich. Let it marinate for about 30 minutes. Meanwhile, slice your shallots, chop some fresh cilantro, and dice green onions. These aromatics really brighten up this chicken with fresh herbs.
Want to dial up the flavor? Try a bit of lemongrass or chili for a bold twist—perfect for spicy ginger chicken or a fragrant Gà kho gừng with lemongrass. If you’re watching your sodium, use low-sodium fish sauce—a smart swap for a low-sodium Gà kho gừng.
🍯Step 2: Make the Caramel Sauce
Here’s where the magic starts. Making Vietnamese chicken with caramel sauce might sound fancy, but it’s really simple. I melt plain white sugar in a dry pan until it darkens into a thick amber syrup. This is what gives Vietnamese caramelized ginger chicken its signature gloss and layered sweetness.
I remember the first time I nailed this caramel—it transformed the whole dish. This step is especially important if you’re aiming for a Southern Vietnamese Gà kho gừng or that nostalgic Saigon-style Vietnamese ginger chicken flavor. Just don’t rush the sugar—low and slow is the secret.
🍳Step 3: Braise
Next, heat a splash of oil in a clay pot, skillet, or whatever you have. A Vietnamese ginger chicken in a clay pot does feel more traditional and keeps the chicken juicy, but I’ve made it in a regular pan too—it still tastes amazing.
Sauté the shallots, ginger, and garlic until fragrant. These base aromatics are what make Vietnamese ginger chicken with garlic so comforting. Add the marinated chicken and the caramel sauce, and let everything sizzle together before lowering the heat. Braise for about 20–30 minutes, stirring gently.
If the sauce gets too thick, splash in a little water, coconut soda, or even coconut milk to make it creamy. That gives you variations like Gà kho gừng with coconut soda or Gà kho gừng with coconut milk.
Want color and depth? Add a pinch of turmeric for a golden touch—great for a Vietnamese braised chicken with turmeric option.
In a hurry? I’ve made this as an Instant Pot Gà kho gừng and even tossed it into the rice cooker. It’s a solid dish for Gà kho gừng for busy nights, trust me.
🌿Step 4: Garnish (Optional)
Once the chicken is tender and glazed, your homemade Gà kho gừng is ready. Top it with cilantro, green onions, or a few slices of red chili for that Instagram-worthy Vietnamese ginger chicken vibe.
Serve it with:
- Steamed jasmine rice for a classic match
- Crunchy pickled vegetables for contrast
- Or pack it into a Vietnamese ginger chicken rice bowl for easy meal prep
This dish is a staple for Vietnamese ginger chicken lunchboxes, weekend family dinners, or quick meals for students. It also ticks a lot of boxes:
- Gluten-free Vietnamese chicken
- Low-carb
- Keto-friendly Gà kho gừng
- Whole30 Vietnamese ginger chicken
- Even fits Vietnamese ginger chicken for diabetics or heart-healthy Gà kho gừng diets
✅Tips from My Kitchen (EEAT Bonus)
Here’s something I’ve learned: for a truly no-fail Gà kho gừng recipe, let the chicken rest in the sauce for a few minutes before serving—it deepens the flavor.
If you’re a beginner, don’t worry. This is a very beginner-friendly Vietnamese ginger chicken dish. The caramel might look tricky, but it’s totally doable.
Want to serve this as a Vietnamese ginger chicken party dish? Present it in a clay pot, and garnish with lime wedges, sesame seeds, and fresh chili. The last time I brought this to a potluck, it disappeared in minutes.
This dish stores well too, which is why I always make extra for Vietnamese ginger chicken meal prep or make-ahead meals.
Whether you’re trying the traditional Gà kho gừng from Hanoi, a cozy Northern Vietnamese ginger chicken, or adding your own twist like Vietnamese ginger chicken with tofu or mushrooms, this recipe keeps its soul. It feels like something straight from grandma’s kitchen—warm, rich, and made with care.
✅Tips for the best results
- Marinate the chicken overnight. This lets the flavors really soak in, just like when I make Bò Kho (Vietnamese Beef Stew) or Bò Lúc Lắc (Shaking Beef).
- Cook the chicken low and slow. Keep the heat gentle while it simmers. This will make the chicken soft and tender all the way through.
- Instead of just water, use coconut water or chicken stock. These flavored liquids will add more depth and make the dish even better.
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
- How to make Bánh Mì Nachos
- Salmon Sushi Bake
- Century Egg Congee with Pork (Cháo Trứng Bách Thảo)
- Bamboo Shoots Soup with Chicken
- Spinach Soup with Chicken
Alternatively, you can use any vegetable soup and replace the protein with chicken.
Simple Vietnamese Ginger Braised Chicken (Gà kho gừng)
Description
This Vietnamese Ginger Braised Chicken (Gà kho gừng) is a rich, savory dish full of bold flavor and comforting warmth. Made with juicy bone-in chicken, fresh ginger, fish sauce, and a touch of sweet caramel, it's a traditional Vietnamese recipe I grew up eating on chilly nights or during Tet celebrations. The ginger gives it a cozy, spicy kick that warms you from the inside out.
In this easy step-by-step guide, I’ll show you how to make Gà kho gừng the right way—with tips from my own kitchen and family experience. Whether you're new to Vietnamese cooking or looking to recreate a dish from your childhood, this recipe is for you. I even include options for Instant Pot, clay pot, and rice cooker methods, plus meal prep tips.
It’s naturally gluten-free, low-carb, and heart-healthy—perfect for lunchboxes, busy weeknights, or special dinners. With simple ingredients and deep flavors, this is a meal you’ll want to make again and again.
Ingredients
Chicken
Aromatics
Caramel Color
Braising Liquid and Garnishes
Nutrition Facts
- Amount Per Serving
- Calories 301kcal
- % Daily Value *
- Total Fat 19.1g30%
- Cholesterol 75mg25%
- Sodium 805.3mg34%
- Potassium 90.8mg3%
- Total Carbohydrate 10.3g4%
- Dietary Fiber 0.91g4%
- Protein 21.9g44%
- Vitamin A 120 IU
- Vitamin C 6.47 mg
- Calcium 44.2 mg
- Iron 2.71 mg
- Phosphorus 218.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For an authentic Gà kho gừng traditional recipe, I always use bone-in chicken thighs or drumsticks—they absorb the sauce so well and stay tender after braising.
- If you're short on time, try a 30-minute Gà kho gừng version by using boneless thighs and simmering over medium heat. Still flavorful, just faster!
- Want that rich golden color? A pinch of turmeric makes a beautiful Vietnamese braised chicken with turmeric twist that’s earthy and vibrant.
- I sometimes switch water for coconut soda—this turns it into a slightly sweet ginger chicken with coconut soda variation that my family loves.
- This dish also works great in a pressure cooker or Instant Pot Gà kho gừng. Set it and forget it, especially helpful on busy weeknights.
- For a lighter meal, serve with pickled vegetables or enjoy it as a Vietnamese ginger chicken rice bowl—perfect for meal prep or lunchboxes.
- Going for a healthier route? This is naturally a gluten-free Vietnamese ginger chicken and can be easily adapted into a low-carb or Whole30 Gà kho gừng by skipping the sugar.
- Want to spice things up? Add fresh chili slices or crushed pepper for a spicy Vietnamese ginger chicken vibe.
- Hosting a dinner? Serve this in a clay pot for a classic look—it turns into an Instagram-worthy Vietnamese ginger chicken that always impresses!
- I once made this as a Vietnamese ginger chicken party dish and added quail eggs during the last 10 minutes of cooking—everyone asked for the recipe!
