Ginger Braised Chicken (Gà Kho Gừng)
Tender chicken thighs braised in a deeply savory ginger-caramel sauce with a touch of fish sauce. Vietnamese comfort in under 25 minutes with just one skillet.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs boneless chicken thighs, cut into 1.5-inch chunks
- 3 tbsp fresh ginger, peeled and sliced into thin matchsticks
- 2 tbsp granulated sugar
- 2 tbsp fish sauce
- 4 whole shallots, halved lengthwise
- ½ tsp black pepper
- ¼ cup cilantro or scallions, chopped (optional garnish)
Instructions
- 1
Pat chicken dry. Season with salt and black pepper.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 3
Working in batches, sear chicken 2 minutes per side without moving. Transfer to a plate.
- 4
Add ginger and shallots to the skillet, stir until fragrant, about 1 minute.
- 5
Sprinkle sugar over ginger and shallots, stir for 30 seconds until caramelized and golden.
- 6
Return chicken to skillet, add fish sauce and 1/2 cup water, bring to a simmer.
- 7
Reduce heat to medium-low, cover, and braise for 8–10 minutes until chicken is tender.
- 8
Uncover, increase heat to medium-high, and simmer 2 minutes until sauce reduces slightly.
- 9
Taste and adjust salt and fish sauce. Garnish with cilantro or scallions. Serve over rice.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- wooden spoon or silicone spatula
- plate for seared chicken
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