Ingredients

• 900 g (2 lb) boneless, skinless chicken thighs, cut into 4 cm (1½ in) pieces
• 3 tbsp (45 ml) Vietnamese fish sauce, divided
• 2 tbsp (25 g) granulated sugar for the caramel
• 1 tsp sugar for the marinade
• 60 g fresh ginger, peeled and cut into fine matchsticks (about ⅓ cup loosely packed)
• 3 garlic cloves, finely chopped
• 2 shallots, thinly sliced
• 1 tbsp neutral cooking oil
• 120 ml (½ cup) unsweetened coconut water or plain water, plus 2 tbsp water for the caramel
• ½ tsp freshly ground black pepper, divided
• 1 small red bird’s-eye chili, sliced (optional)
• 2 scallions, sliced, to finish
• Hot steamed jasmine rice and cucumber slices, for serving

How to make gà kho gừng

1. Pat the chicken dry with paper towels. Mix with 1 tbsp fish sauce, 1 tsp sugar and ¼ tsp black pepper in a covered bowl. Refrigerate for 10–15 minutes while slicing the aromatics; keep raw chicken and its utensils separate from ready-to-eat food.
2. Make the caramel in a small, heavy saucepan: heat 2 tbsp sugar with 1 tbsp water over medium heat without stirring until deep amber, about 3–5 minutes. Turn off the heat. Standing back, slowly add the remaining 1 tbsp water (hot caramel will bubble), swirl to loosen, and set aside. Do not taste or touch hot caramel.
3. Heat the oil in a wide, heavy skillet over medium heat. Add the shallots and about two-thirds of the ginger matchsticks. Stir for 2 minutes until fragrant; add garlic and stir another 30 seconds without burning it.
4. Add the chicken and any marinade to the skillet. Cook 3–4 minutes, turning pieces until their surfaces lose the raw color. Add the caramel, remaining 2 tbsp fish sauce, coconut water, optional chili and remaining ¼ tsp pepper; stir gently.
5. Bring to a gentle simmer, cover partially and cook 15–20 minutes, turning once or twice. Check the thickest chicken pieces with a food thermometer; they must reach at least 165°F (74°C). If the liquid evaporates early, add a splash of water.
6. Uncover and simmer 4–7 minutes until the sauce lightly coats the chicken. Stir in the remaining fresh ginger for the final minute to keep its aroma. Taste the sauce and adjust with a little water or fish sauce; avoid adding extra salt before tasting.
7. Sprinkle with scallions and serve hot over steamed jasmine rice with sliced cucumber or boiled greens. The sauce should be glossy and spoonable rather than completely dry.

Cooking tips and substitutions

Ginger in two stages: Cook most ginger with the shallots for depth, then add the rest near the end for a fresh, warm aroma.

Avoid bitter caramel: Stop at amber rather than black. If it burns, discard it and start again.

Chicken options: Bone-in pieces also work but require a longer simmer; always verify 165°F (74°C) at the thickest part without touching bone.

Ingredient note: Fish sauce contains fish. Some brands may contain wheat; check the label if avoiding gluten.

Food safety and storage

Cook chicken to at least 165°F (74°C) using a thermometer. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F/32°C), store at or below 40°F (4°C), eat within 3–4 days, and reheat to 165°F (74°C).

Serving ideas and related recipes

Serve with cá kho tộ for a family-style rice table, or pair with fresh spring rolls for a lighter starter. Browse more Asian Table Atlas recipes.