Vietnamese Roast Chicken with Five Spice & Honey (Gà Nướng Ngũ Vị Hương Mật Ong)

This sweet and savory five-spice chicken is one of my favorite chicken recipes.

It’s perfect for cooking a large batch in the oven. You can also grill or air fry them in small batches.

Serve with steamed rice, vermicelli noodles, or in a Vietnamese bánh mì sandwich—this chicken recipe is incredibly tasty and versatile.

What You Will Need

To make this Vietnamese roast chicken recipe, gather the following ingredients:

• Chicken Thighs: I like to use bone-in, skin-on thighs for the best flavor, but you can opt for boneless and skinless chicken thighs, which will cook up faster.
• Oyster Sauce: Oyster sauce serves as the base of the marinade that adds salty and umami flavors with a hint of sweetness.
• Light Soy Sauce: An all-purpose soy sauce that adds a different layer of salty and umami flavors.
• Honey: Honey balances out the salty flavors of oyster sauce and soy sauce. It also helps caramelize the chicken when roasting. Maple syrup works great as an alternative or choose your preferred sweetener.

• Five Spice Powder: Chinese five-spice powder is an Asian seasoning commonly used in Chinese, Taiwanese, and Vietnamese cuisine. A five-spice blend varies by region and brand. The most common and traditional blend contains a mixture of ground star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. Other varieties can contain ground ginger, annatto seeds, white pepper, cardamom, or galangal.
• Ground Black Pepper: Ground black pepper for an additional kick.
• Garlic & Shallot: Essential for an amazing aroma. Use fresh garlic and shallots for the best taste. If needed, substitute with white or yellow onions. The whites of green onions can also be used.
• Cooking Wine: Enhances the flavor. Use rice wine or dry sherry as substitutes. If you don’t have this, you can also omit and you’ll still be ok. I like to use Shaoxing cooking wine, which is readily available in many Asian grocery stores.

How to Make It

Step 1: Prepare the chicken

Cut the bone away from the meat just enough so the chicken thighs lay flat and thin, but keep the bone attached.

Step 2: Marinate

In a large mixing bowl, combine oyster sauce, soy sauce, honey, five-spice powder, ground black pepper, garlic, shallot, and cooking wine. Add the chicken thighs to the marinade and coat them generously. Cover with plastic wrap and let marinate for at least one hour, or overnight in the fridge for better results.

Step 3: Prepare the baking Sheet

Line a baking sheet with foil or parchment paper to reduce cleanup.

Step 4: Roast the chicken

Place the chicken thighs skin-side down on a wire rack or roasting pan and cook at 400°F for 20 minutes. Flip and cook for another 20 minutes, until the internal temperature reaches 165°F. Baste with pan drippings for a beautiful shiny finish.

Step 5: Serve and enjoy

Enjoy the chicken with steamed rice, vermicelli noodles with a sweet and savory dressing (Nước Chấm) and pickled vegetables, or in a Vietnamese bánh mì sandwich.

FAQs

Can I use boneless skinless chicken?

Yes, but adjust the cooking time as boneless skinless chicken cooks faster, about 30-35 minutes.

Can I grill or air fry the chicken?

Yes, you can. Grill on medium heat for about 8 minutes per side.

Air fry at 360°F for about 25 minutes, flipping half way through.

To ensure chicken is thoroughly cooked, make sure the internal temperature reaches 165°F.

What? No lemongrass?

Of course there’s lemongrass. For even more flavor, try this classic roast chicken recipe with fish sauce and lemongrass.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Related Recipes

If you enjoy this recipe, you might also enjoy these popular recipes:

• Braised Ginger Chicken
• Soy Sauce Braised Pork Ribs
• Shrimp and Pork Spring Rolls with Peanut Sauce
• Coconut Curry Chicken

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