Ga Kho Ginger Chicken
Infuse your dinner table with the bold, aromatic flavors of Vietnamese cuisine with this Ga Kho Ginger Chicken recipe. Tender bone-in chicken thighs are simmered to perfection in a rich, caramelized fish sauce-based glaze, infused with the warmth of fresh ginger and garlic. This classic dish features a balance of sweet, savory, and umami flavors, heightened by caramelization techniques that create a luscious sauce. Perfectly paired with steamed jasmine rice, this one-pan recipe is as comforting as it is satisfying, making it an ideal choice for a weekday dinner or a cozy weekend meal. Ready in just 45 minutes, Ga Kho is topped with fragrant green onions for a burst of freshness and is sure to become a family favorite.
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs (bone-in, skin-on preferred)
- 2 inches Fresh ginger
- 4 pieces Garlic cloves
- 1 medium Yellow onion
- 2 tablespoons Neutral cooking oil (e.g., vegetable or canola)
- 2.5 tablespoons Fish sauce
- 1.5 tablespoons Granulated sugar
- 3 cups Water or chicken stock
- 0.5 teaspoons Fresh ground black pepper
- 2 stalks Green onions for garnish (optional)
Instructions
Peel and thinly slice the ginger into matchstick-sized strips. Peel and finely mince the garlic. Thinly slice the onion.
Clean and pat dry the chicken thighs. For even flavor absorption, trim excess fat and lightly score the meat with a knife.
In a large skillet or heavy-bottomed pot, heat the neutral cooking oil over medium heat. Add the sugar and cook until it begins to caramelize and turns a golden brown color, about 1-2 minutes. Be careful not to burn the sugar.
Immediately add the sliced onion, ginger, and garlic to the caramelized sugar. Stir-fry for 1 minute until fragrant.
Add the chicken thighs to the pan, skin side down. Allow them to sear for about 4-5 minutes until the skin turns golden brown.
Flip the chicken thighs over and add the fish sauce, water (or chicken stock), and black pepper. Stir gently to combine the ingredients.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes. Occasionally spoon the sauce over the chicken to ensure it's well-coated. The sauce should reduce to a rich and slightly thick consistency.
Taste the sauce and adjust seasonings if needed (e.g., more fish sauce for saltiness or a pinch of sugar for sweetness).
Garnish with sliced green onions if desired, and serve the Ga Kho hot over steamed jasmine rice.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 3712 mg | 161% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 26.1 g | ||
| Protein | 143.2 g | 286% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 164 mg | 13% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2010 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
