Vietnamese Ginger Chicken (Ga Kho Gung)
A classic family favorite featuring bite-sized pieces of bone-in chicken, braised and caramelized with lots of ginger in a sweet and savory fish-sauce-based glaze. Serve it over rice with a side of vegetables for a delicious and satisfying meal.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
- 3 lb chicken
- 1 tbsp chicken bouillon powder
- 2 tbsp granulated cane sugar
- 3 tbsp fish sauce
- 1/4 tsp ground black pepper
- 3 inch piece fresh ginger (peel and slice into thin strips; about 1/4 cup)
- 1 tbsp minced garlic
- 2 tbsp minced shallots
- 1 tbsp vegetable oil
- 2 tbsp granulated sugar
- 1 cup coconut soda (or water)
- 1/4 tsp ground black pepper
- 2 tbsp thinly sliced cilantro/green onions
- Red chilies (optional)
Instructions
- 1
Using a sharp meat cleaver, cut the chicken into bite-sized chunks, about 1-1/2 inches in size. Marinate with bouillon powder, sugar, fish sauce and black pepper for at least 30 minutes or overnight in the fridge for better results.
- 2
In a wide skillet (at least 10 inches wide) with a lid, add oil and sugar. Shake gently to distribute the sugar evenly. Heat on medium-high until the sugar melts and caramelizes to a dark amber/brown color. The sugar is melted past the sweet caramel stage so this will not add more sweetness to the dish. Make sure you don’t burn the sugar or else it will be bitter.
- 3
When sugar is a dark brown (not black), quickly add ginger, garlic, and shallots to the skillet and pan-fry until fragrant (about 30 seconds). Add chicken and toss evenly with the caramel sauce until the chicken is tinted with a light brown color. Color will darken as it braises.
- 4
Add coconut soda. Cover the skillet with the lid and reduce the heat to a low simmer. Let it cook for 10 minutes. Toss halfway for even cooking. After 10 minutes, remove the lid and continue cooking for an additional 10 minutes. You should have some liquid to the dish. Taste and adjust the seasonings if needed. I added a tad more fish sauce and bouillon powder at the end here (about 1/2 tablespoon each).
- 5
When ready to serve, sprinkle the top with ground black pepper, green onions or cilantro, and red chilies. Serve with steamed rice and a vegetable side dish for a complete meal.