🇻🇳 Vietnam · Food
Ga Kho Gung
By eatmundo · August 4, 2026
🇻🇳 VNA deeply savory, aromatic, and warming Vietnamese classic. The spicy heat of fresh ginger cuts through the richness of the caramelized chicken, making it perfect for cold days.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 600g of chicken into bite-sized pieces.
- 2
Thinly julienne 50g of fresh ginger.
- 3
In a bowl, marinate the chicken with fish sauce, half the ginger, sugar, and black pepper for 20 minutes.
- 4
Heat 1 tbsp oil in a heavy pot and fry the remaining ginger and minced shallots until golden.
- 5
Add the chicken to the pot, searing until the exterior becomes firm and browned.
- 6
Reduce the heat, cover, and simmer for 20 minutes until the chicken is tender and the sauce has caramelized and thickened.
- 7
Adjust salt and pepper levels to your taste, adding a splash of water if the sauce becomes too thick.
- 8
Serve steaming hot over white rice.
Frequently Asked Questions
Can I use chicken breast?+
Yes, but thigh meat is preferred in Vietnamese cooking for its juiciness during long braising.
How do I make the caramel darker?+
Cook the sugar longer before adding the chicken, or add a small amount of dark soy sauce.
Is fresh ginger mandatory?+
Yes, ground ginger lacks the spicy, zesty depth required for this classic recipe.
Can I add vegetables?+
While not traditional, you can add baby bok choy or carrots toward the end of the cooking process.
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