Gà Nướng – Vietnamese Roasted Chicken – packs bold flavors without the fuss. I’m using a Cornish game hen, just the right size for a cozy dinner for two. Marinated with Vietnamese 5-spice and roasted to golden perfection, it comes with a secret twist and a killer dipping sauce you’ll love.
What is Gà Nướng?
In Vietnamese, Gà Nướng means grilled chicken – simple as that. Traditionally, it’s cooked over charcoal for that irresistible smoky kick that just screams “street food.” Nowadays, with ovens being a rarity in Vietnam, the air fryer has stepped in as the hero for perfectly crispy, juicy Gà Nướng.
You might also come across something called Gà Rô Ti. The name sounds French (inspired by “rotisserie chicken”), and while it’s often just roasted chicken in the Vietnamese diaspora, in Vietnam it’s a totally different dish—pan-fried chicken simmered in coconut water until it’s glossy and packed with flavor.
Ingredients
Chicken Marinade
I’m keeping the marinade simple and straight to the point—no fancy ingredients, just the good stuff that’s probably already in your pantry. The game-changer here? Condensed milk.
In Vietnam (and Thailand), different types of milk—fresh, condensed, evaporated, even coconut milk—are secret weapons for tenderizing meat.
Condensed milk, though, is a total overachiever. It shows up everywhere: in your morning Cà Phê Sữa Đá (Vietnamese Iced Coffee), and even in BBQ marinades for classics like Bún Thịt Nướng.
| Ingredients for a 2.4 pound/1 kg Cornish Hen | Quantity |
|---|---|
| All-purpose soy sauce | 2 tbsp |
| Chicken powder | ½ tbsp |
| Oyster sauce | 1 tbsp |
| Paprika powder (optional) | 1 tbsp |
| Sriracha sauce | 1 tbsp |
| Garlic powder | 1 tbsp |
| Condensed milk | 3½ tbsp |
| Cooking oil | 1½ tbsp |
Dipping Sauce
In Vietnam, grilled chicken rarely meets fish sauce-based Nước Chấm. Instead, it shines with salt-based dips—think the zesty kick of Muối Ớt Xanh, the fiery heat of Muối Ớt Đỏ, or the timeless Muối Tiêu Chanh.
But here’s my secret weapon: Muối Tiêu Sữa (Pepper, Salt & Milk Sauce) – creamy, tangy, and a beloved street-food pairing for grilled chicken. Thai Nam Jim Jaew also makes a great pairing.
What’s in Muối Tiêu Sữa? Salt, black pepper, condensed milk, sugar, lime juice, chili, and a touch of kaffir lime leaves.
How to Serve Gà Nướng
Vietnamese roasted chicken is a total crowd-pleaser, and there are plenty of ways to enjoy it:
Vietnamese 5-Spice Roasted Chicken – Cornish Hen Edition
Ingredients
- 1 Cornish Game Hen (2.4 pound or 1.1 kg)
- 2 tbsp all-purpose soy sauce
- 1 tbsp chicken powder
- 1 tbsp oyster sauce
- 1 tbsp paprika powder (optional, just for color)
- 1 tbsp Sriracha sauce
- 1 tbsp garlic powder
- 3½ tbsp condensed milk
- 1½ tbsp cooking oil
Muối Tiêu Sữa Dipping Sauce
- ½ tbsp salt
- 1 tsp black pepper powder
- 1½ tbsp sugar
- 1 tbsp condensed milk
- 2 tbsp lemon/lime juice
- ½ tbsp water
- ½ kaffir leave/lime leave
Instructions
Marinate the chicken:
- Rub the chicken with coarse salt and rinse it thoroughly. Pat it dry using kitchen papers, starting from the outside skin and moving towards the inside.
- Combine all the marinade ingredients.
- Massage the chicken with the marinade on both the outside and inside. Let it rest for at least 30 minutes or overnight in the fridge to enhance the flavor.
Air fry the chicken:
- Place the chicken in the air fryer basket, air fry it at 356°F (180°C) for 15 minutes.
- Flip the chicken, brush the remaining sauce onto it, and cook for an additional 10 minutes.
- Since my hen is small, I cook it for only 25 minutes. Adjust the cooking time based on your chicken's size, but be cautious not to overcook. To check for readiness, use a toothpick to prick the thick part of the chicken (breast or thighs). If no red blood comes out, the chicken is ready.
- Before serving, allow the roast chicken to rest for 15 minutes.
Bake the chicken in an oven:
- Before cooking, preheat the oven to 392°F (200°C) for 10 minutes.
- Bake the chicken for 25 minutes.
- Turn the chicken over, shield any charred areas with foil, and apply the remaining sauce to the chicken.
- Continue baking the chicken at 356°F (180°C) for other 20 minutes.
- Check if the chicken is ready ot not with a toothpick.
- Let the roast chicken rest for 15 minutes before serving.
Make dipping sauce:
- Mix all ingredients together. Adjust to your taste. The dipping sauce should have a balanced flavor of sweet, sour, and salty.
