[Vietnamese Recipes] Crispy Roasted Chicken (Ga Roti)

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. The result is more like braised chicken in coconut Juice (Ga Rim Nuoc Dua).

This differs from the West where the chicken is actually roasted. The roasting method produces a nice crispy skin and no braising liquid. There are pan drippings that I use to occasionally bast the chicken to prevent dryness. To achieve that golden brown crispy skin, I brush on a mixture of vinegar and salt. The salt draws out any moisture on the skin and the acidic taste of vinegar pairs well, as it cuts through the fat.

If you are looking for Ga Roti chicken recipe with crispy skin, scroll down to the recipe below. Happy cooking!

Vietnamese Crispy Roasted Chicken (Ga Roti)

Serves 5
INGREDIENTS

5 chicken leg quarters
3 tablespoons Maggi Seasoning (can substitute with all-purpose soy sauce)
3 tablespoons granulated sugar
1 teaspoon sea salt for seasoning and 1 tablespoon sea salt for cleaning
1/2 teaspoon Chinese Five Spice Powder
1 shallot (peel and mince)
3 garlic cloves (peel and mince)
1 tablespoon minced fresh ginger

Salt / Vinegar Mixture
1/2 teaspoon sea salt
2 teaspoons white or rice vinegar

INSTRUCTIONS

1. Clean the chicken by scrubbing it with 1 tablespoon salt. This helps get rid of any foul poultry smell and surface residue. Rinse the chicken under cold running water to wash off salt then drain dry.
2. At the bottom of a large mixing bowl, combine Maggi Seasoning, sugar, remaining salt (1 teaspoon), five spice seasoning powder, shallot, garlic and ginger. Add chicken and marinate for at least 30 minutes or overnight in fridge for tastier results.
3. 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.
4. In a small bowl, mix together salt and vinegar. Using a pastry brush, slather mixture on the skin of the chicken. Continue to bake for 10-15 more minutes until golden brown.

This recipe and image sources are referred in website: Vickypham.com. Thanks so much!