ga kho gung

Meet your new favorite weeknight recipe - Gà Kho Gừng! Wings are seared golden, then simmered until sticky, savory and gorgeously caramelized!

Gà Kho Gừng (Vietnamese Ginger Chicken)

kg chicken wings ((or any cut that you prefer))

tbsp honey ((or

garlic ((finely chopped))

ginger

tbsp oyster sauce

tbsp fish sauce

chicken bouillon powder

tbsp cooking oil

Marinate the chicken with the oyster sauce, fish sauce and chicken bouillon powder for at least 20 minutes.

In a wok, heat up the oil on high, the turn it to medium and brown the garlic and ginger for a minute and a half or until fragrant.

Turn the heat back up to high and pour the chicken in and stir until golden brown on the outside. Reduce the flame to low-medium, mix in the honey and let it gently simmer for 20 minutes with the lid on.Note: Make sure to stir it every 5 minutes for an even coating.

Serve hot as is with rice!

An impressive weeknight dinner, Vietnamese Ginger Chicken is THE stir fry to impress friends. Better than takeout, Ga Kho Gung is full of caramelised sticky chicken and sweet ginger piled on a bed of rice, ready in 30 minutes.

Vietnamese Ginger Chicken Stir Fry - Ga Kho Gung

chicken

shallots (chopped finely, sub onion)

garlic (chopped finely)

cm ginger (julienned - save some strips to garnish)

lemongrass

tsp turmeric (fresh chopped finely or ground powder)

chicken stock powder (or vegetable stock powder)

¼ tsp black pepper

salt

vegetable oil

water

150 ml water (5 fl oz)

fish sauce

chilli (to garnish)

rice (to serve)

Salt and pepper (extra,

Maggi seasoning sauce

Heat the vegetable oil in a large frying over a medium high heat. Add in the shallots, garlic, ginger, lemongrass and turmeric. Stir fry for a few minutes until fragrant, then remove from the pan into a small bowl.

Caramelise

Pour in the sugar and water for the caramelisation into the same frying pan over a medium heat. Note: Watch carefully, as it will bubble like crazy and start to turn golden then darker brown. Don’t let it go past this point as it will burn the sugar, giving you a bitter taste to the chicken. Place the chicken pieces in at this point and mix around to coat them in the caramelised sauce.

Once the chicken is coated and lightly browned after around 3 minutes, pour your fried aromatics, chicken stock powder, black pepper and salt over the chicken and continue to cook for a few more minutes, stirring regularly.

Braise

Now it’s time to braise! Pour in the water and fish sauce and bring it up to a boil over a medium high heat. Once bubbling, bring the heat down to a simmer and place a lid over the top. Braise for around 10 minutes until chicken is cooked through.

Thicken

Remove the lid, and place the heat back up to medium high to allow the sauce to thicken, stirring and coating the chicken as you go. Give it another 5-10 minutes until the sauce is reduced to how you like it! Add a splash of Maggi seasoning sauce here if you want to add some extra salty magic!

Serve

Serve hot with rice and garnish with optional chilli, salt &amp; pepper and leftover ginger pieces.

https://www.youtube.com/watch?v=Km5XwpyvAOE

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https://www.wandercooks.com/vietnamese-ginger-chicken/

RECIPE STEPS
00:00 - How to Make Vietnamese Ginger Chicken
00:08 - Stir fry the shallots, ginger, lemongrass and turmeric
00:38 - Make the caramel sauce
00:47 - Fry the chicken pieces
00:53 - Add the fried ginger and seasonings, stir through
01:11 - Add fish sauce and water, bring to boil then cover and simmer
01:24 - Remove lid, cook for 5-10 mins to thicken sauce
01:32 - Optional: add Maggi seasoning for colour and flavour

An impressive weeknight dinner, Vietnamese Ginger Chicken is THE stir fry to impress friends. Better than takeout, Ga Kho Gung is full of caramelised sticky chicken and sweet ginger piled on a bed of rice, ready in 30 minutes.

This easy Vietnamese ginger chicken recipe is so easy, you can cook it up on a weeknight. Enjoy it as a tasty meal with rice and vegetables, or serve it up with other amazing Vietnamese dishes as part of a home cooked feast. 

Packed with traditional Vietnamese flavours, this ginger chicken stir fry tastes even better the next day, so why not cook up a big batch to enjoy later?

The recipe is super adaptable – add chilli, add vegetables or add even more fresh herbs and spices to really make it your own. We love adding Maggi seasoning sauce, as it’s such a classic condiment used in Vietnamese dishes that enhances the saltiness of the dish.

🥣  KITCHEN TOOLS & INTERNATIONAL INGREDIENTS

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Better than takeout Vietnamese Ginger Chicken Stir Fry – Ga Kho Gung

Delicious and Easy Gà Kho Gừng (Vietnamese Ginger Chicken)

chicken wings

tbsp dark soy sauce

chicken bouillon

water/chicken stock

tbsp sugar

onion (diced)

in ginger (sliced thinly)

tbsp oil

Mix everything together (minus water/chicken stock) and 1 tbsp oil. Marinate for minimum of 15 mins.

On med/high heat, heat up 1 tbsp oil and cook chicken/marinade for 5 mins each side.

Add water/chicken stock and simmer for 20 mins with lid on.

Remove lid and cook until all liquid is absorbed (5-6 mins). Serve with rice.

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