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Vietnamese Braised Chicken with Ginger Recipe (Ga Kho Gung)

Updated on May 20, 2011
Ga Kho Gung
Ga Kho Gung
Fresh chicken
Fresh chicken | Source

Vietnamese Braised Chicken with Ginger (Ga Kho Gung)

Ga kho gung or braised chicken with ginger or some people refer it to caramelized ginger chicken is traditional kho  (braised dishes  in thick caramel sweet sauce) from Vietnam. Just like other home cooking dishes, this classic kho have a lot of variants. But overall, it is easy to fix  and just need few ingredients, yet resulting tasty savory dish.

If you are  you are an adventurous kind, then it would be great to try something spicy, sweet savory and of course tasty. This traditional Vietnamese chicken dish is also served to new mothers as a special treat and to help restore their strength. Fixing this chicken kho dish is not difficult. All you need is just few decent ingredients and you will appreciate how simple is Vietnamese cooking, yet resulting decent and delicious dishes.  Here is my easy to fix Vietnamese braised chicken with ginger (ga kho gung) recipe. 

Fresh ginger root
Fresh ginger root | Source

What You Need

Serve 1-2


1 tbsp oil

1/2 tsp black pepper

2 tbsp fish sauce

1/4 tsp salt

1 clove garlic, finely minced

1 1/2-inch ginger, julienned

2 tbsp molasses or honey

1 lbs boneless chicken breast, cut into 1-inch chunks

1-2 tbsp sugar

1/2 onion, chopped

1/4 cup water or as needed

2 scallions, chopped (garnish). 

How to Fix

  • Marinate chicken with honey, salt and pepper for about 30 minutes.
  • In a heavy skillet or pot, heat 1 tablespoon of oil and throw chicken, garlic and onion. Stir and allow to sear until golden brown. Lower the heat to avoid scorching. Remove from the heat and set aside.
  • Reheat skillet over medium-high and throw 2 tablespoon of sugar. Let it caramelize to a dark golden color. Add little bit water if it is needed to avoid scorching. When it's dark enough, add seared chicken with garlic and onion, ginger, fish sauce, and water. Cover and bring to simmer over medium-high heat. Stir occasionally and simmer for 10 minutes. Keep stirring to coat chicken evenly. At this point, chicken will releases its juices and the quantity of liquid will increase. Lower the heat.
  • Continue to cook for about 5 minutes or until the sauce is thicken and reduced, yet the color is changing to deep reddish brown. Remove from the heat and cover.
  • Adjust the taste to your liking. This caramelized braised chicken should be slightly sweet. Add fish sauce or pepper or salt if it is needed. Place in serving bowl and garnish with chopped scallions. Serve it warm over steamed rice.


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      guezt 3 years ago

      Please note that there are 2 different variations of this recipe on this page. I followed the typed recipe without watching the YouTube video (because I thought they were the same). Later I watched the video and noticed it wasn't following the typed reciped. The recipe came out good but I do like cooking the ginger with the chicken searing in the beginning as shown in the video-so I will keep sticking to my old ways on that part.