Deutsch Gà Roti is a delightful chicken dish widely enjoyed in South Vietnam, especially in the enchanting Mekong River Delta region (Miền Tây).
This succulent chicken is bathed in a tantalizing sweet and savory coconut water sauce, guaranteed to capture your heart.
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Why My Recipe Is Authentic?
Just like Vietnamese Coffee , Gà Roti has become a beloved French-Vietnamese dish in Vietnam.
In Vietnamese, “Roti” (or “rô ti”) comes from the French phrase “poulet roti,” which means “roasted chicken.”
I recently learned that in the U.S., when Vietnamese-American refer to “Gà Roti,” they are actually talking about oven-roasted chicken . However, because ovens aren’t popular in Vietnamese kitchens, we prepare it differently in Vietnam.
In Vietnam, chicken thighs (or drumsticks and legs) are first fried briefly until they turn golden. They are then simmered in coconut water until the liquid reduces, creating a delightful sweet and savory glaze that coats the chicken beautifully.
Interestingly, this cooking method reminds me of the authentic way to prepare Japanese Chicken Teriyaki , one of my favorite simple chicken recipes.
Related Recipes | More Vietnamese recipes with chicken:
Ingredients
- Deboned chicken thighs
- Coconut water: a popular ingredient in Southern Vietnamese cuisine like in Thịt Kho Trứng (braised pork and eggs) and Bò Kho (Vietnamese beef stew).
- Five-spice powder
- Minced garlic and minced shallots
- Sugar
- Soy sauce, fish sauce and oyster sauce
Instructions
As previously mentioned, the chicken in this recipe isn’t roasted because ovens aren’t popular 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
- 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 to absorb any excess oil, leaving only about 1 tablespoon in the skillet.
Simmer with coconut water
- Set the chicken aside and sauté the minced garlic and minced shallots in the remaining oil until fragrant.
- Pour the coconut water into the skillet, 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.
What to serve with Gà Roti
Helpful Tips
- 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
Gà Roti (Vietnamese Chicken in Coconut Water Sauce)
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.
