Vietnamese Ginger Braised Chicken

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Ga Kho Gung is a comforting Vietnamese home-cooked dish featuring tender chicken slowly braised with abundant fresh ginger, garlic, shallots, and a glossy caramel sauce. The sweet-savory glaze clings to each piece, making it irresistible alongside steamed jasmine rice and quick-pickled vegetables.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 12 gCarbs
• 1 gFiber
• 7 gSugar
• 38 gProtein
• 1100 mgSodium
• 520 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the chicken

• 2 lbs bone-in, skin-on chicken thighs (about 4-5 pieces), patted dry
• 1 tbsp fish sauce
• 1 tsp freshly ground black pepper
• 1 tbsp neutral cooking oil

For the caramel and aromatics

• 2 tbsp granulated sugar
• 2 tbsp water
• 4 oz fresh ginger (about a 4-inch piece), peeled and cut into thin matchsticks
• 6 garlic cloves, thinly sliced
• 4 medium shallots, thinly sliced
• 1-2 Thai bird's eye chilies, smashed (optional)

For the braise

• 1 cup unsweetened coconut water (or water)
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 1 tsp freshly ground black pepper
• 3 scallions, cut into 2-inch lengths
• Steamed jasmine rice, for serving

Directions

1. In a bowl, toss the chicken thighs with 1 tbsp fish sauce and 1 tsp black pepper. Let them sit at room temperature for 10 minutes while you prep the aromatics.
2. In a heavy-bottomed pot or Dutch oven, combine 2 tbsp sugar with 2 tbsp water over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color, about 4-5 minutes. Immediately add the oil to stop the cooking, swirling to combine.
3. Add the ginger, garlic, shallots, and chilies (if using) to the pot. Stir-fry for 1-2 minutes until fragrant and just beginning to soften, taking care not to burn the caramel.
4. Nestle the marinated chicken pieces skin-side down into the pot in a single layer. Cook for 3 minutes until lightly browned, then flip and brown the other side for 2 minutes.
5. Pour in the coconut water, then add 2 tbsp fish sauce, 1 tbsp sugar, and 1 tsp pepper. Bring to a gentle simmer, cover, and braise over low heat for 15 minutes.
6. Uncover and increase the heat to medium. Continue to cook, spooning the sauce over the chicken occasionally, until the liquid reduces to a thick, glossy glaze that coats the back of a spoon, about 5 minutes.
7. Stir in the scallions during the last 30 seconds of cooking so they wilt slightly but stay bright green.
8. Transfer the chicken to a serving platter, pour the glossy ginger-caramel sauce over the top, and serve immediately with steamed jasmine rice.

Cook’s Notes

• Bone-in, skin-on chicken thighs are essential here; they stay juicy during braising and lend richness to the sauce.
• Watch the caramel closely; it can go from amber to burnt in seconds. Have your aromatics ready to go the moment it hits the right color.
• For a traditional presentation, top each serving with a crispy fried egg with runny yolk that mingles into the glossy sauce.
• Quick-pickled carrots and daikon (do chua) provide a bright, acidic contrast to balance the rich, sweet-savory glaze.
• Leftovers keep well for 2 days in the fridge and taste even better the next day as the flavors meld.

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