Vietnamese Ginger Chicken (Gà Nướng Gừng)
Crispy Air Fryer Vietnamese Ginger Chicken with Shallots & Ginger
There are certain recipes that instantly remind me of home, and Vietnamese Ginger Chicken (Gà Nướng Gừng) is one of them. It's one of those simple family meals that doesn't rely on a long ingredient list—just fresh ginger, shallots, scallions, fish sauce, and some black pepper.
Growing up, my mom usually braised this chicken until it was tender and coated in its own savory sauce. These days though, I find myself making it in the air fryer more often than not. It's quicker, easier, and the skin turns beautifully golden and crisp while the chicken stays juicy and flavorful.
The secret is giving the chicken plenty of time to marinate. Overnight is ideal, but even a couple of hours lets the fresh ginger, shallots, and fish sauce soak into every bite. I also like removing the aromatics before the chicken goes into the air fryer, then adding them back during the last few minutes of cooking. That way, they caramelize instead of burning, giving you little bites of sweet shallot and fragrant ginger alongside perfectly crispy chicken.
Serve it the way we always do—with hot jasmine rice and a bowl of homemade nước chấm. It's comforting, incredibly flavorful, and one of those recipes that never lasts long at the dinner table.
Vietnamese Ginger Chicken (Gà Nướng Gừng)
Prep Time: 15 minutes
Marinate Time: 2 hours or overnight
Cook Time: 20 minutes
Total Time: 2 hours 35 minutes (including marinating)
Servings: 4–6
Ingredients
Chicken
4–6 large bone-in, skin-on chicken thighs
Marinade
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
1 red chili pepper, sliced (optional)
3 scallions, cut into 2-inch pieces
1 (4-inch) piece fresh ginger, peeled and thinly sliced or julienned
2 shallots, thinly sliced
1 tablespoon Chinsu Fish Sauce
For Serving
Steamed jasmine rice
Homemade nước chấm
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the chicken thighs with the salt, black pepper, chili pepper (if using), scallions, ginger, shallots, and Chinsu Fish Sauce.
Massage the marinade into the chicken until every piece is well coated. Cover and refrigerate for at least 2 hours, or preferably overnight for the best flavor.
Step 2: Air Fry
Preheat your air fryer to 390°F.
Remove the chicken from the marinade, setting aside the ginger, shallots, scallions, and chili peppers. Arrange the chicken skin-side down in a single layer in the air fryer basket.
Air fry for 10 minutes.
Flip the chicken so the skin is facing up and continue cooking for 5 minutes.
Top each piece with the reserved aromatics and air fry for another 5 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is crisp and golden.
Step 3: Rest & Serve
Let the chicken rest for about 5 minutes before serving.
Serve over steamed jasmine rice with plenty of homemade nước chấm for dipping.
Tips for Success
Marinate overnight whenever possible for the deepest flavor.
Reserve the aromatics. Adding the ginger, shallots, and scallions during the last 5 minutes keeps them from burning while allowing them to caramelize.
Don't overcrowd the basket. Cook in batches if needed so the skin crisps evenly.
Use an instant-read thermometer. Chicken is done when it reaches 165°F, though thighs stay juicy and forgiving if they climb a few degrees higher.
What to Serve with Vietnamese Ginger Chicken
This chicken is delicious served with:
Steamed jasmine rice
Homemade nước chấm