Braised chicken thighs with caramelized onions, ginger, and a rich, savory-sweet sauce.
Ga kho gung is a Southern Vietnamese braise, where chicken (usually thighs for their rich flavor) is cooked down with sliced ginger, caramelized onions, and a glossy, deeply savory sauce made from fish sauce, soy sauce, and sugar. The chicken becomes fork-tender and absorbs all the rich, warming flavors of ginger and the caramelized aromatics. It's humble, nourishing, and perfect served over steamed jasmine rice with fresh herbs.
Serves 4
Heat oil in a large pot or braising pan. Sear chicken thighs skin-side down over medium-high heat until golden, about 5 minutes per side. Remove and set aside.
In the same pot, add onions and cook until caramelized, about 8 minutes. Add ginger and cook 1 minute until fragrant.
Return chicken to the pot. Add fish sauce, soy sauce, sugar, and 1 cup water. Bring to a boil, then reduce to a simmer. Cover and braise 30–35 minutes until chicken is tender.
Uncover and simmer another 5 minutes to reduce the sauce until it's glossy and coats the chicken.
Bone-in, skin-on thighs stay juicier and more flavorful than breast meat.
Caramelizing the onions adds depth; don't rush this step.
The sauce should coat the chicken; if it's too thin, simmer uncovered longer.
Make with pork belly for extra richness
Add potatoes for a hearty one-pot meal
Use lemongrass instead of or alongside ginger
Keeps 4 days refrigerated. Tastes even better the next day as flavors develop.
Ga kho is a traditional Southern Vietnamese dish, influenced by Chinese braising techniques but made uniquely Vietnamese with the addition of fish sauce and ginger, which are fundamental to Southern Vietnamese cooking.
They'll dry out easily. If you must use them, reduce cooking time to 20 minutes and keep the pot covered.
Taste before the final reduction. Add water to dilute or reduce longer to concentrate. Balance salty and sweet to your preference.
Per serving · 4 servings total
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