Gà Roti (Vietnamese rotisserie chicken) is a delightful Vietnamese dish widely available in South Vietnam, particularly in the enchanting region of the Mekong River Delta (or Miền Tây). This succulent chicken, bathed in a tantalizing sweet and savory sauce, is certain to win your heart.
❤️ Why My Recipe Is Authentic?
While the term “Roti” (or “rô ti”) has its origins in the French phrase “poulet roti,” meaning “roasted chicken,” the real secret behind this recipe is that in Vietnam, the traditional cooking method for Gà Roti does not involve an oven, as ovens are not popular in Vietnamese kitchens.
I recently learned that in the U.S., when people refer to “Gà Roti,” they are actually talking about oven-roasted chicken.
In Vietnam, the chicken thighs (or drumsticks, legs) are briefly fried until they achieve a golden hue. They are simmered in coconut water until the liquid reduces, resulting in a beautiful sweet and savory glaze coating the chicken.
Interestingly, this cooking approach reminds me of the authentic method to prepare Japanese Chicken Teriyaki , one of my favorite easy chicken recipes.
More Vietnamese recipes with chicken:
- Deboned chicken thighs
- Coconut water
- Five-spice powder
- Minced garlic and minced shallots
- Soy sauce, fish sauce and oyster sauce
As mentioned earlier, the chicken in this recipe isn’t actually roasted, as ovens are not common in Vietnamese kitchens. Here’s a step-by-step guide for preparing this dish:
- Marinate the chicken: In a bowl, combine the deboned chicken thighs with Vietnamese five-spice powder, oyster sauce, soy sauce, fish sauce, and sugar. Allow the chicken to marinate for at least 20-30 minutes at room temperature or overnight in the refrigerator for optimal results.
- Briefly fry the chicken: In a pan, briefly fry the chicken upside down until the skin turns golden. It is not necessary to fully cook the chicken at this stage. Be attentive to prevent the chicken skin from burning.
- Use a kitchen paper towel to absorb any excess oil, leaving only about 1 tablespoon in the pan.
- Sauté the garlic and shallots: Set the chicken aside and sauté the minced garlic and minced shallots in the remaining oil until fragrant.
- Simmer with coconut water: Pour the coconut water into the pan, filling it up to about half the height of the chicken. Simmer the chicken in the sauce over medium heat until the sauce thickens and forms a glaze. Flip the chicken from time to time to ensure it is fully coated in the sauce.
- Serve Gà Roti alongside steamed rice or sticky rice for a delightful meal.
🌟 Tips & Notes
- Some rice recipes that go great with Gà Roti:
- Besides chicken thighs, this recipe works well with drumstick or chicken leg quarters. However, chicken breasts are not suitable for this recipe.
- If you do not have coconut water, you can substitute it with Coco Rico soda or Sprite. Adjust the amount of sugar according to your personal taste.
- For the best flavor, marinating the chicken for some hours or overnight is ideal. If time is limited, you can marinate the chicken at room temperature for 20-30 minutes.
Some French-Vietnamese dishes that will blow your mind:
Authentic Gà Roti (Vietnamese rotisserie chicken)
- 1 non-stick pan
- 1.1 lb 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
- 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 pan, 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 towel to absorb any excess oil, leaving approximately 1 tablespoon in the pan.
- 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 pan, 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.