This Vietnamese caramel ginger chicken, or “Ga Kho Gung,” is a delicious dish that brings together the rich, savory flavors of caramelized chicken with the fragrant warmth of ginger. The fish sauce adds a distinctive umami depth, while the brown sugar gives the dish a delightful sweetness that perfectly balances the heat from the optional chili. Served over steamed jasmine rice and garnished with fresh herbs, this dish is a wonderful fusion of bold, sweet, and spicy flavors that will bring a taste of Vietnam to your table.
Ingredients:
Chicken:
- 1 kilogram (2 pounds) of boneless chicken thigh fillets, chopped into sizable 5 cm (2 inches) chunks.
- 3 tbsp fish sauce
- 1 small bird’s eye chili or Thai chili, seeds removed and finely chopped (optional).
- 3 tbsp vegetable oil
- ¼ cup brown sugar, tightly packed
- ⅓ cup ginger, finely julienned (about a 5 cm/2″ thick piece)
- 2 eschalots, halved and finely sliced (or substitute with ½ red onion)
- ½ cup boiling water
Garnishes & Serving:
- Fresh coriander (cilantro) or green onion slices (recommended)
- Red chili, finely sliced (optional)
- Jasmine rice, white rice, or any plain rice of choice
Instructions:
- Marinate the Chicken: Place the chicken pieces in a bowl and toss them with the fish sauce and finely minced chili (if using). Let the chicken marinate for about 10-15 minutes while you prepare the other ingredients.
- Caramelize the Sugar: In a large, heavy-based skillet or wok, heat 3 tablespoons of vegetable oil over medium heat. Add the brown sugar and cook until it melts and turns into a rich, dark caramel color, about 2-3 minutes.
- Add the Chicken and Ginger: Quickly add the marinated chicken to the caramel, stirring to coat the chicken evenly in the caramel sauce. Add the julienned ginger and sliced eschalots (or red onion), and stir-fry for another 3-4 minutes until the chicken starts to brown.
- Simmer with Water: Pour in ½ cup of boiling water and stir. Reduce the heat to low, cover the skillet, and let the chicken simmer for 15-20 minutes. Mix intermittently to guarantee the sauce reduces and envelops the chicken evenly. If the sauce reduces too much, add a little more water as needed.
- Finish and Serve: Once the chicken is cooked through and tender, taste and adjust the seasoning as needed with more fish sauce or sugar. Remove from heat.
- Garnish: Serve the caramel ginger chicken over a bed of jasmine rice or your choice of plain rice. Garnish with freshly chopped coriander or green onions, and top with sliced red chili if you prefer extra heat.
Conclusion:
This Vietnamese caramel ginger chicken is the perfect combination of sweet, savory, and spicy. The dish is easy to prepare yet full of bold flavors, with the caramel sauce enhancing the rich, succulent chicken. Served over fragrant jasmine rice and topped with fresh herbs, it’s a delightful meal that’s perfect for family dinners or impressing guests with authentic Vietnamese cuisine. Enjoy this flavorful dish with a side of steamed vegetables or a refreshing salad for a complete meal.
Vietnamese Caramel Ginger Chicken (Ga Kho Gung)
Vietnamese caramel ginger chicken (Ga Kho Gung) isa savory-sweet dish made with tender chicken thighs caramelized with brownsugar, fish sauce, and fresh ginger. The dish is garnished with fresh herbs andserved with jasmine rice, making it an irresistible and comforting meal.
Ingredients
Chicken:
- 1 kilogram 2 pounds of boneless chicken thigh fillets, chopped into sizable 5 cm (2 inches) chunks.
- 3 tbsp fish sauce
- 1 small bird’s eye chili or Thai chili seeds removed and finely chopped (optional).
- 3 tbsp vegetable oil
- ¼ cup brown sugar tightly packed
- ⅓ cup ginger finely julienned (about a 5 cm/2″ thick piece)
- 2 eschalots halved and finely sliced (or substitute with ½ red onion)
- ½ cup boiling water
Garnishes & Serving:
- Fresh coriander cilantro or green onion slices (recommended)
- Red chili finely sliced (optional)
- Jasmine rice white rice, or any plain rice of choice
Instructions
- Marinate the Chicken: Place the chicken pieces in a bowl and toss them with the fish sauce and finely minced chili (if using). Let the chicken marinate for about 10-15 minutes while you prepare the other ingredients.
- Caramelize the Sugar: In a large, heavy-based skillet or wok, heat 3 tablespoons of vegetable oil over medium heat. Add the brown sugar and cook until it melts and turns into a rich, dark caramel color, about 2-3 minutes.
- Add the Chicken and Ginger: Quickly add the marinated chicken to the caramel, stirring to coat the chicken evenly in the caramel sauce. Add the julienned ginger and sliced eschalots (or red onion), and stir-fry for another 3-4 minutes until the chicken starts to brown.
- Simmer with Water: Pour in ½ cup of boiling water and stir. Reduce the heat to low, cover the skillet, and let the chicken simmer for 15-20 minutes. Mix intermittently to guarantee the sauce reduces and envelops the chicken evenly. If the sauce reduces too much, add a little more water as needed.
- Finish and Serve: Once the chicken is cooked through and tender, taste and adjust the seasoning as needed with more fish sauce or sugar. Remove from heat.
- Garnish: Serve the caramel ginger chicken over a bed of jasmine rice or your choice of plain rice. Garnish with freshly chopped coriander or green onions, and top with sliced red chili if you prefer extra heat.