No nước hàng or sugar—this was a Vietnamese recipe with no sugar, and it let the ginger chicken shine. The sweet and salty Vietnamese chicken sauce turned thick, glossy, and full of flavor without adding water. The chicken fat gave richness, and the juices made an umami-rich sauce. I learned that the best way to build ginger flavor was to slice it thin and fry it first. That simple step made the taste stronger. I often doubled the rice—Vietnamese rice for braised chicken soaks up every drop.
Back when I worked 9 to 5, I craved one pot Vietnamese chicken meals that were easy and comforting. This was my top pick for Vietnamese chicken meal prep. I made big batches for lunch, and it always tasted better the next day. The flavor deepened in the fridge and felt almost magical.
Those leftovers were gold. This dish reminded me of home. It felt lighter compared to heavier meals like thịt kho or cá kho. It worked well as a low fat Vietnamese chicken dish with no palm sugar or caramelizing sugar for Gà kho.
It was just ginger and garlic. If you wonder, is Gà kho gừng healthy?
Yes—it works in a low carb Vietnamese meals plan. The ginger also brings anti-inflammatory benefits. I tried Gà kho gừng with coconut water for a deeper flavor, and once I made Gà kho gừng in Instant Pot—it turned out great.
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 classic Vietnamese meal and one of my favorite dishes to cook at home. The dish features Gà kho gừng made with boneless or bone-in chicken, slowly braised in a fish sauce base with bold ginger. Think of it like a simple version of Gà kho but full of character, much like how quinoa adds comfort to a bowl—easy yet rich in taste.
The authentic Vietnamese ginger chicken turns tender and flavorful as it simmers. Its roots come from Southern Vietnam, where chicken dishes like this are part of daily life and comfort food culture.
I often serve it with steamed white rice, pickled vegetables, and sometimes a side of Nuoc Cham sauce. Once, I added lemongrass for a twist, and my family loved this Vietnamese ginger chicken with lemongrass version even more.
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:
- Simple Vietnamese Ginger Braised Chicken (Gà kho gừng)
- How to make Bánh Mì Nachos
- Salmon Sushi Bake
- Century Egg Congee with Pork (Cháo Trứng Bách Thảo)
- Spicy Tuna Crispy Rice
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.
Ingredients
Chicken
Aromatics
Caramel Color
Braising Liquid and Garnishes
Instructions
- Prepare the chicken: Cut the chicken into medium pieces, rinse well, and pat dry. Season with fish sauce, a little sugar, and a pinch of pepper. I often let it rest for about 15 minutes so the flavors soak in—it’s a trick I learned from my grandmother that makes every bite more flavorful.
- Sauté the aromatics: Heat a pan with a small amount of oil. Add thin slices of fresh ginger and some minced garlic. Cook slowly until they turn golden and release that fragrant aroma—this step sets the base flavor that defines a good Gà kho gừng.
- Add the chicken: Place the seasoned chicken pieces into the pan. Sear both sides until lightly browned. This step doesn’t just add color—it locks in the juices and gives the dish that rich, homemade depth you’ll taste later.
- Simmer the braise: Pour in coconut water (or water if that’s what you have) and add a splash more fish sauce. Lower the heat and let it simmer gently. I stir it from time to time so the chicken cooks evenly and absorbs the broth until it turns tender and juicy.
- Finish and serve: Reduce the liquid until it’s a glossy, caramel-like sauce. Scatter extra slices of ginger on top for aroma, then serve hot with steamed rice. In my own kitchen, this step always takes me back to family dinners where this dish was the centerpiece.
Nutrition Facts
Servings 4
- 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
- Use bone-in chicken if possible—it gives the braise deeper flavor and keeps the meat tender.
- Slice the ginger thin so it releases more aroma and infuses the sauce evenly.
- Don’t rush the simmer; slow cooking lets the chicken soak up the savory-sweet caramelized sauce.
- For the most authentic taste, serve it hot with steamed jasmine rice to balance the salty, gingery flavors.
