Vietnamese roasted chicken (Ga Roti) is tender, flavorful, soy-marinated chicken, usually served with steamed rice, lettuce, pickled daikon and carrot, sliced tomatoes and cucumbers.
Ga Roti is the Vietnamese way of saying rotisserie chicken. The funny thing is that traditionally the chicken isn’t roasted at all. Due to the lack of ovens in Vietnam, Ga Roti is typically pan-fried until golden brown then slowly braised so that any liquid marinade reduces into a thick savory and sweet sauce.
This differs from the West where the chicken is actually roasted. The roasting method produces a nice crispy skin and no braising liquid.
Recipe below. Happy cooking!
Vietnamese Crispy Roasted Chicken (Ga Roti)
- Total Time: 2 hours 10 minutes
- Yield: 5 1x
Description
Oven-roasted tender and flavorful, soy-marinated chicken. Serve with steamed rice, lettuce, pickled vegetables, sliced tomatoes, and cucumbers for a complete meal.
Ingredients
- 5 chicken leg quarters
- 3 tablespoons Maggi Seasoning
- 3 tablespoons granulated sugar
- 1 teaspoon sea salt
- 1/2 teaspoon Chinese Five Spice Powder
- 1 shallot (finely diced)
- 3 garlic cloves (finely diced)
- 1 tablespoon ginger (finely diced)
Instructions
- Marinate chicken: In a large mixing bowl, combine Maggi Seasoning, sugar, salt, five-spice seasoning powder, shallot, garlic, and ginger. Add chicken and marinate for at least 30 minutes or overnight in the fridge for best results.
- Roast: Preheat oven to 425 °F. Line a large baking sheet with foil or parchment paper to reduce cleanup then place a wire rack on top. Lay chicken skin side down with spacing in between and bake for 30 minutes. Flip and repeat for additional 30 minutes.
- Crisp up skin: Change the oven setting to broil at 400°F. Broil until you get the desired caramelization and crispiness on the skin (about 2-5 minutes).
- Prep Time: 1 hour 5 minutes
- Cook Time: 1 hour, 5 minutes
- Category: side dish
- Method: Bake
- Cuisine: asian, vietnamese
