Gà Kho Gừng (Vietnamese Caramel-Ginger Chicken)

Steps

1. Step 1

   Pat the chicken pieces dry and set them near the stove along with everything else: once the caramel starts, it moves fast. Slice the shallots, ginger, garlic and scallions now.

   10 min

   • 2 lb boneless, skinless chicken thighs
   • 3 shallots
   • 2 tbsp fresh ginger
   • 3 cloves garlic
   • 2 scallions
2. Step 2

   Make the caramel: put the sugar and 2 tbsp water in a wide heavy pot or deep skillet over medium heat. Swirl the pan (don't stir) and cook until the syrup turns the color of dark iced tea and smells nutty, 5 to 8 minutes. The moment it reaches that color, stand back and carefully add 2 tbsp of the braising water — it will sputter loudly — then swirl to loosen.

   8 min

   • 1/4 cup granulated sugar
   • 2 tbsp water
   • 2 tbsp water
3. Step 3

   Add the oil, shallots, ginger and garlic to the pot and cook, stirring, until fragrant and softened, about 2 minutes.

   2 min

   • 1 tbsp neutral oil
   • 3 shallots
   • 2 tbsp fresh ginger
   • 3 cloves garlic
4. Step 4

   Add the chicken and turn it to coat in the caramel. Pour in the fish sauce and the remaining braising water, add the black pepper, and stir. Bring to a simmer.

   3 min

   • 2 lb boneless, skinless chicken thighs
   • 3 tbsp fish sauce
   • 1/2 cup water
   • 1 tsp coarsely ground black pepper
5. Step 5

   Cover partly and simmer gently over low heat until the chicken is tender, stirring once or twice, 20 minutes.

   20 min, hands-off

6. Step 6

   Uncover, raise the heat to medium and cook, spooning the sauce over the chicken, until it reduces to a dark syrup that clings to the pieces, 5 to 8 minutes. Taste and add a splash more fish sauce if it needs salt. Scatter with scallions and serve with rice.

   8 min

   • 2 scallions
   • steamed jasmine rice

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026