Vietnamese Ginger Chicken | Gà Kho Gừng

This easy recipe for Ginger Chicken from Uyen Luu’s new cookbook Vietnamese is an absolute winner of a dish. Quick and simple to make, it’s full of bold flavours and perfect for a midweek dinner or anytime you’re craving a flavour bomb. Make sure you reduce the sauce until it’s caramelised and sticky to get the best flavour.

Vietnamese Cookbook Ginger Chicken


To find out more about Uyen Luu’s Vietnamese cookbook, read our full review.

Vietnamese Ginger Chicken | Gà Kho Gừng

Another classic kho recipe to do ahead and eat with rice. You can substitute the ginger with two stalks of finely chopped lemongrass or lime leaves. Reduce until it is sticky and caramelised, then enjoy with steamed or sticky rice. You can also use whole drumsticks and thighs, too; if you don’t want to remove the bones, just cook it for a bit longer.
Servings 2 servings
Author Uyen Luu


  • tbsp vegetable oil or coconut oil
  • 2 round shallots, roughly sliced
  • 4 garlic cloves, finely chopped
  • 3 tsp brown sugar
  • 400 g 14 oz chicken thighs, bones removed, skin on, sliced into bite-sized pieces
  • 70 g 2½ oz ginger root, julienned
  • 150 ml 5 fl oz/scant ⅔ cup coconut water
  • 2-4 bird’s eye chillies, whole
  • 2 tbsp fish sauce
  • 1 tsp heaped black pepper

For the garnish

  • spring onions (scallions), sliced lengthways and soaked in cold water until curled (optional)


  • Heat ½ tablespoon of the oil over a gentle heat in a saucepan that will fit the chicken pieces snuggly. Fry the shallots until golden, then add the garlic. Stay and watch over the pan until the garlic turns golden, then remove the shallots and garlic from the pan, leaving any oil, and set aside in a small bowl.
  • Add the remaining oil to the same pan and increase the heat to medium. Spread the brown sugar evenly over the surface of the pan. Watch over the pan for the sugar to caramelise, resisting the urge to stir. It should take 3½–4 minutes, but don’t take your eyes off it as it will burn very quickly. As soon it becomes a golden colour, watch for it to slightly darken, then immediately add the chicken pieces and let them sizzle away for a couple of minutes before turning. Add the ginger, let it sit for 2 minutes, then add the coconut water. Return the fried shallot and garlic to the pan with the bird’s eye chillies, fish sauce and black pepper.
  • Cover and cook over a low heat for 10 minutes, then remove the lid to reduce for a further 10–15 minutes. It should be reduced and quite succulent and sticky.
  • When ready to serve, garnish with spring onions. Serve with rice and plenty of greens.

We loved this recipe and we’ll definitely be making it again before long!



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Recipe published with permission from Hardie Grant. Kavey Eats received a review copy of Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu.

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