Vietnamese Roast Chicken (Ga Nuong)

Vietnamese roast chicken (Ga Nuong) is a an easy weeknight recipe. The chicken is infused with the flavors of five spice, fish sauce, soy sauce, and other quick pantry items.This is also the same recipe used in the well known Vietnamese sandwich, Banh Mi Ga Nuong. For the longest time, I wasn't able to replicate the recipe ... until now. With help from a great cook who worked in a Vietnamese deli, I finally can make these at home.

The cuts of chicken are usually bone-in chicken quarters, with thighs and legs attached. They are butterflied around the bone to lay flat for faster and even cooking. However, you can use any cut of chicken. To satisfy a large crowd, I prefer chicken wings.

At the restaurant, the chicken goes on a wired rack and baked, but you can also throw these babies onto the grill. Before the chicken finish cooking, brush on another layer of sauce from the pan drippings. This not only makes the chicken moist, it also provides a shiny finish and another layer of amazing flavor. 

Vietnamese Roast Chicken (Ga Nuong)

Vietnamese Roast Chicken (Ga Nuong)

Vietnamese Roast Chicken (Ga Nuong)

Vietnamese Roast Chicken (Ga Nuong)

Vietnamese Roast Chicken (Ga Nuong)

Serves 4-6

Ingredients

Instructions

  1. In a medium-size bowl, mix together, oyster sauce, sugar, five spice powder, ground black pepper, garlic powder, lemongrass, honey, cooking wine, soy sauce and fish sauce.
  2. Slather the marinade on the chicken generously. Cover with Saran wrap and marinate in the fridge for at least 30 minutes or overnight for better results.
  3. Line a large baking sheet with foil or parchment paper to reduce clean-up. Place the chicken on a wire rack or a roasting pan on top of the baking sheet. Bake in the middle rack at 400°F for 15-25 minutes. Occasionally, bast chicken with the pan drippings. Flip and repeat for an additional 15-25 minutes.
  4. Serve with steamed white or in a sandwich (banh mi ga nuong).