Vietnamese Ginger Chicken Ga Kho
Savor the comforting flavors of Vietnamese Ginger Chicken (GĂ Kho), a classic Vietnamese braised chicken dish that strikes the perfect balance between savory, sweet, and aromatic. Made with juicy, bone-in chicken thighs, fresh ginger, and garlic, this recipe is gently braised in a flavorful sauce of fish sauce, soy sauce, and a hint of sugar until the chicken is tender and coated in a glossy glaze. The delicate warmth of ginger and the irresistible caramelization from simmering make this an authentic crowd-pleaser. Finished with a sprinkle of scallions and best served over steamed white rice, this easy and satisfying weeknight dinner will transport your taste buds straight to Vietnam. Perfect for fans of quick braised dishes packed with layers of flavor, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds Chicken thighs (bone-in, skin-on preferred)
- 2 tablespoons Fresh ginger (peeled and finely sliced)
- 4 cloves Garlic (minced)
- 3 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 2 tablespoons Sugar
- 1 cup Water
- 2 tablespoons Vegetable oil
- 0.5 teaspoons Black pepper
- 2 stalks Scallions (sliced, for garnish)
- optional for serving Cooked white rice
Instructions
Pat the chicken thighs dry with paper towels and cut them into bite-sized pieces (if preferred, bone-in pieces can be left whole).
Heat a large skillet or wok over medium heat and add the vegetable oil.
Once the oil is hot, add the ginger slices and minced garlic. Stir-fry for about 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the chicken to the skillet in a single layer. Sear the chicken for 3-4 minutes per side until lightly browned.
In a small bowl, mix the fish sauce, soy sauce, sugar, and water until the sugar is dissolved. Pour this mixture over the chicken.
Bring the sauce to a boil, then reduce the heat to low. Cover the skillet and let the chicken simmer for 20 minutes, stirring occasionally, until fully cooked and infused with the sauce.
Uncover the skillet and increase the heat to medium-high. Let the sauce reduce and thicken, glazing the chicken, for about 5 minutes. Stir occasionally to prevent sticking.
Season with black pepper and transfer the glazed chicken to a serving plate.
Garnish with sliced scallions and serve hot with steamed white rice.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 7.1 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 629 mg | 13% | |
*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.
