Vietnamese Roasted Chicken (Ga Roti)

Main Dishes
Poultry
Vietnamese
PREP TIME:
30 minutes

SERVES:

1-2

TOTAL COOKING TIME:

1.5 hour
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INGREDIENTS
  • 4 chicken quarters
  • 2 stems scallion, chopped
  • 2 large fresh garlic clove, minced
  • 1 tbsp Vietnamese Five-Spice powder (bot ngu vi huong)
  • 1 tbsp sugar
  • 1/2 tsp white pepper
  • 1 tbsp onion powder
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Shao Xing cooking wine
  • 1 tbsp hot sesame oil
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1 tsp apple cider vinegar

DIRECTIONS

  1. 1.
    Clean chicken under cold water, remove excess fat. Pat dry with paper towel. Use a knife to poke chicken on both sides, making holes for marinade chicken.
  2. 2.
    Chop scallion stems. White part for marinade and green part for scallion oil.
  3. 3.
    In a small bowl, mix minced garlic, white part of chopped scallion, 1 tbsp five-spice powder, 1 tbsp sugar, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shao Xing cooking wine, 1/2 tsp salt, 1/2 tsp white pepper, onion powder, 1 tbsp sesame oil. Mix well.
  4. 4.
    Place chicken in a large zip lock bag. Pour marinade mixing over chicken. Mix well, close zip lock bag and marinade in refrigerator overnight.
  5. 5.
    To make scallion oil, add 1 tbsp chopped green part of scallion in a small bow. Add 1/3 cup olive oil, pinch of sugar and salt. Mix well. Microwave for 30 sec. Set aside.
  6. 6.
    Pre-heat oven to 375 deg F.
  7. 7.
    When ready to cook, remove marinaded chicken and place in room temperature for 1 hour. Place chicken on a baking pan with foil. Bake chicken for 40 minutes with skin down.
  8. 8.
    Using another small bowl to make basting mix by adding 1 tsp honey, 1 tsp apple cider vinegar. Mix well. Set aside.
  9. 9.
    After 40 minutes of cooking, flip chicken to skin side up. Use a brush, generously baste mix from Step 8 on the chicken skin. Move oven rack to highest level and cook chicken for another 10 minutes.
  10. 10.
    After 10 minutes, use a brush, generously brush chicken using the baste mix from Step 8 on the chicken skin. Cook chicken for another 10 minutes.
  11. 11.
    Remove chicken from oven. Use a large knife to cut chicken quarters into small piece. Transfer chicken to serving plate.
  12. 12.
    Chicken to ready to serve with white rice and scallion oil from step 5. Add side vegetables to meal as desired.