(Vietnamese style) Honey ginger chicken

Honey-ginger chicken

Over two years ago, when I first cooked a chicken dish seasoned with a combination of honey, lemon and ginger, I thought I created something original. In fact, I found it amusing that it was inspired by Halls candy — you know, the honey lemon flavored ones?

Little did I know that honey ginger dishes are common in Vietnam. There is honey ginger chicken, honey ginger prawns and honey ginger pork. Citrus juice, however, does not seem to be included among the ingredients. I decided to refine my previous honey lemon ginger chicken recipe by ditching the butter and using a more Asian approach. Let’s just say it’s my version of the Vietnamese honey ginger chicken.

Recipe: (Vietnamese style) Honey ginger chicken


  • 8 chicken thighs
  • 2 thumb-sized pieces of ginger, peeled and grated
  • 2 chili peppers, finely chopped
  • 1/4 c. of fish sauce
  • 1/3 c. of lime (or lemon) juice
  • 1/2 c. of honey
  • onion leaves and 1/2 red bell pepper, both thinly sliced, for garnish


  1. In a wok, boil a cup of water. When the water is boiling, arrange the chicken thighs in a single layer (adding the chicken to already boiling water minimizes the formation of scum). Add the ginger and chili peppers. Pour in the fish sauce. Cover and simmer for 20 minutes.
  2. After 20 minutes, the liquid would have reduced considerably. Pour in the lime (or lemon) juice and the honey. Cook over high heat, uncovered, turning the chicken thighs often until the sauce browns and thickens. Watch the chicken carefully at this stage — the fast-thickening sauce burns fast because of the honey. When the liquid has evaporated and all there is left is a thick caramelized sticky sauce coating the chicken, lift the chicken pieces one by one and transfer to a serving platter, making sure that the fibrous grated ginger stays in the wok. You don’t it need anymore — all the ginger-y flavors are already in the chicken.
  3. Garnish with thin strips of onion leaves and red bell pepper. Serve hot with rice.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4


  1. Maruh Bordage says

    wow! ang dali lng. easy-ing easy-ing at kayang kayang ! affordable pa! salamat po ms connie sa inyong honey ginger chicken version. more powers :)

  2. says

    Maruh, re “easy-ing easy-ing at kayang kayang ! affordable pa!”

    The benchmark of my cooking — because I’m basically lazy and cheap hehehehe

  3. Marie says

    Hi Ms. Connie, this is another nice and easy idea for my husband baon. When you say chili peppers are you referring to the siling labuyo or siling haba (the one used for sinigang)?

    More power on your cooking blog it really help me on my everyday cooking.

  4. Marie says

    Thanks so much for your response…planning to cook this for my husband’s baon tomorrow.

    More power and God bless!