Gà Roti is a beloved Southern Vietnamese dish where chicken is braised in coconut water until tender and coated in a sweet-savory golden glaze.
Simple, cozy, and deeply comforting—just the taste of home.
Vietnam vs. Diaspora: Two Delicious Versions of Gà Rô Ti
French influence runs deep in Vietnamese cuisine — everyone talks about Banh Mi and Vietnamese iced coffee, but Gà Rô Ti deserves a spot in that conversation too.
The name “Rô Ti” comes from the French poulet rôti (roasted chicken), except here’s the twist: the Vietnamese version isn’t roasted at all.
At home in Vietnam, especially in the Mekong Delta, the chicken is first seared until lightly golden, then slowly braised in coconut water until tender, glossy, and full of sweet-savory flavor. It’s humble, cozy, and absolutely “cơm nhà” vibes.
Meanwhile, in many Vietnamese diaspora kitchens, Gà Rô Ti leans closer to the French original: oven-roasted chicken with crisp skin and juicy meat — more Sunday roast energy.
Related Recipes | Explore More French–Vietnamese Fusion Dishes
Ingredients
- Deboned chicken thighs – juicy, tender, and just perfect for soaking up all that sticky, flavorful sauce.
- Coconut water – a Southern Vietnamese staple that brings a natural sweetness. You’ll see it pop up in classics like Thit Kho Trung (braised pork and eggs), Ga Kho Gung (ginger chicken), and Bo Kho (beef stew).
- Five-spice powder – just a pinch of this, and you’ve got that warm, aromatic kick that makes the dish sing.
- Minced garlic and shallots – the dynamic duo that starts almost every Vietnamese dish.
- Sugar – for that subtle caramel note and glossy finish.
- Soy sauce, fish sauce, and oyster sauce – the ultimate trio of umami depth and complexity.
Instructions
Step 1: Marinate the chicken
- In a bowl, mix the deboned chicken thighs with five-spice powder, oyster sauce, soy sauce, fish sauce, and sugar.
- Let the chicken sit for at least 20–30 minutes at room temperature, or leave it overnight in the fridge for maximum flavor.
Step 2: Sear the chicken
- Place the chicken skin-side down in a hot skillet and fry briefly until the skin turns golden and slightly crisp.
- Don’t worry about cooking it through yet—this step is just for color and flavor. Keep an eye on it to avoid burning the skin. Drain off excess oil, leaving about 1 tablespoon in the pan.
Step 3: Build the sauce and simmer
- Remove the chicken and sauté the minced garlic and shallots in the remaining oil until fragrant.
- Pour in the coconut water—just enough to reach halfway up the chicken—and return the chicken to the pan.
- Let it simmer over medium heat, flipping the pieces occasionally, until the sauce reduces into a sticky, glossy glaze that clings to the chicken.
Step 4: Serve and enjoy
- Serve your Gà Rô Ti with a bowl of fluffy rice to soak up all that sweet-savory sauce.
Serving Suggestions
Jasmine rice – Soft, fluffy jasmine rice is the perfect match to catch every drop of that sweet-savory glaze. My Microwave Jasmine Rice recipe gets it done fast. Add a little do chua or even kimchi on the side for brightness and balance.
Sticky rice – In Southern Vietnam, Gà Rô Ti with sticky rice is a classic breakfast duo. Try it with Xoi Man, pandan sticky rice, or a simple batch of Instant Pot sticky rice.
Fresh spring rolls – For a lighter combo, serve Gà Rô Ti alongside fresh chicken spring rolls with a creamy peanut sauce. Refreshing, crunchy, and just so satisfying.
Expert Tips
Swap the chicken cuts if you like – This recipe works beautifully with drumsticks or whole leg quarters too. I wouldn’t recommend chicken breast, though—it just doesn’t stay as juicy for this dish.
No coconut water? No problem. – Coco Rico soda or even Sprite will do the trick. Just remember to tweak the sugar a bit to balance the sweetness.
Marinate for max flavor – If you can, let the chicken soak up the marinade for a few hours or overnight. Short on time? Even 20–30 minutes at room temperature will give you good flavor.
More Vietnamese Chicken Recipes to Try
(Vietnamese-style Hainan Chicken & Rice)
(Hanoi-style)
(Lemongrass Chicken with Rice Noodle Salad)
Coconut Chicken (Vietnamese Gà Roti)
Ingredients
- 1.1 pound deboned chicken thighs (500g)
- ½ cup coconut water (125ml)
- ¼ tsp Vietnamese five-spice powder
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp minced garlic
- 1 tbsp minced shallots
Instructions
- In a bowl, combine chicken thighs with Vietnamese five-spice powder, oyster sauce, soy sauce, fish sauce, and sugar. Let the chicken marinate for 20-30 minutes at room temperature or refrigerate overnight for the best flavor infusion.
- In a skillet, briefly fry the chicken upside down until the skin achieves a golden color. No need to fully cook the chicken at this stage. Avoid burning the chicken skin.
- Once done, use a kitchen paper to absorb any excess oil, leaving 1 tbsp in the skillet.
- Set the chicken aside and sauté the minced garlic and minced shallots in the remaining oil until they become fragrant.
- Pour the coconut water into the skillet, filling it up to about half the height of the chicken. Allow the chicken to simmer in the sauce over medium heat until the sauce thickens and forms a glossy glaze. Flip the chicken occasionally to ensure it is thoroughly coated in the sauce.
- Serve the Ga Roti alongside steamed rice or sticky rice for a delightful and satisfying meal.
