Vietnamese Caramel Ginger Chicken (Ga Kho) Recipe
This Vietnamese Caramel Ginger Chicken (Ga Kho) blends sweet caramel, pungent ginger, and savory fish sauce into a rich, comforting dish that’s both easy and flavorful.
Equipment
- 1 Dutch oven or large skillet for caramel and chicken cooking
Ingredients
Main Ingredients
- ⅓ cup granulated sugar
- ½ cup water
- 3 tablespoons canola oil
- ½ medium onion finely chopped
- ½ cup fresh ginger peeled and cut into matchsticks
- 2 cloves garlic sliced
- 3 pounds skinless chicken thighs fat trimmed, seasoned with kosher salt
- 2 tablespoons plus 1 teaspoon fish sauce
- ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried red chile flakes
- 3 green onions thinly sliced for garnish
Instructions
Instructions
- Combine sugar and 2 tablespoons water in a skillet over medium heat. Swirl and cook until caramel turns amber, about 8–10 minutes.
- Carefully add remaining water to the caramel. Stir gently, then set aside.
- Heat canola oil in a Dutch oven over medium heat. Add chopped onion and cook until soft, about 4 minutes.
- Add ginger matchsticks and sliced garlic. Cook for 2–3 minutes until fragrant.
- Place chicken thighs skin-side down to sear for 4–5 minutes per side until lightly browned.
- Pour in caramel sauce, add fish sauce, kosher salt, and black pepper. Stir to coat chicken. Cover and simmer on low for 20–25 minutes, turning occasionally.
- Uncover and simmer for additional 5–10 minutes to thicken sauce if desired.
- Return reserved aromatics (onion, garlic, ginger) to the pot and stir. Cook 2–3 minutes.
- Transfer to platter and garnish with sliced green onions. Serve warm.
Notes
Serve with rice. For leftovers, store in an airtight container up to 3 days or freeze. Reheat with a splash of water in microwave or pressure cooker.