Ga Roti (Vietnamese Rotisserie Chicken) dish is savory, slightly sweet, with a hint of five-spice powder. It is best with an overnight marinade, but it’ll still be tasty with a 6 hour one. For a filling meal, serve it with rice, sliced cucumbers, and tomatoes.
This is typically made with Cornish hens, but it’s not always available, so I like to use quarter legs. You can also just use chicken thighs or legs, but be sure to reduce the cooking time accordingly. The marinade mixture gives it such a unique and savory flavor that your family will request you to make this every night!
I love this ga roti (Vietnamese rotisserie chicken) recipe because it’s easy and can be used in various ways. They’re juicy, perfectly seared, and a joy to eat. Anything goes when it comes to serving them. They can be used in any meal, and the leftovers can be served cold with large entree salads and wraps.
In this recipe, I use the ingredient five-spice powder for the marinade. Five-spice powder is a blend of five or more spices used extensively in Asian cooking: anise, clove, ginger, peppercorn, cinnamon, and fennel. The spices can vary from brand to brand.
WHAT’S IN THIS GA ROTI VIETNAMESE ROTISSERIE CHICKEN RECIPE?
This recipe is bursting with savory flavor and a hint of sweetness. The ingredients are astonishingly simple, and you’ll be pleasantly surprised.
Here is everything you’ll need:
- chicken quarters
- oyster sauce
- soy sauce
- fish sauce
- garlic powder
- five-spice powder
- ground black pepper
- pan juice
- soy sauce
- lime juice or white vinegar
- green onions
- neutral oil
- pinch of salt
- sliced cucumbers
- sliced tomatoes
More Vietnamese Recipes:
Ga Roti (Vietnamese Rotisserie Chicken)
Ga Roti (Vietnamese Rotisserie Chicken) dish is savory, slightly sweet, with a hint of five spice powder. It is best with an overnight marinade, but it’ll still be tasty with a 6 hour one. For a filling meal, serve it with rice, sliced cucumbers, and tomatoes.
- Score the skin of the chicken by cutting several diagonal slits to allow the marinade to cover more surface area.
- Combine the ingredients for the marinade in a large bowl. Add the chicken and thoroughly coat the chicken. Marinate for 6+ hours or overnight for best results, but 3 hours will do in a pinch.
- Preheat oven to 325F
- With a paper towel, pat the chicken to remove excess marinade from the skin, so it doesn’t burn. Season with a little bit of salt and pepper. Then coat the skin with a little bit of corn starch. This will prevent the skin from burning and will also help crisp up the skin.
- Heat an oven-safe pan on the stove on slightly above medium heat for 2 minutes. Add 2 tbsp oil, swirl, and wait 30 seconds. Sprinkle a little corn starch (with your fingers) straight into the oil & this will prevent the oil from splattering. Sear chicken legs with skin side down for 4-5 minutes or until crispy (watch carefully so it doesn’t burn).
- Once the skin has a decent sear, flip them over so the skin side is up. Transfer the pan to the oven and cook for 45-50 minutes at 325F on the second rack from the top. Check that the internal temperature of the chicken is 165F with a meat thermometer.
- To make green onion topping, heat a small pan on medium-low heat. Add oil. Then add chopped green onions, and a pinch of salt. Stir and cook for 30 seconds and turn off the heat.
- Broil the skin at 500F to crisp the skin even more. Monitor carefully and remove when the skin is crisp to your liking.
- Transfer pan juices to a small heat-proof bowl and discard the layer of fat. Add some soy sauce and lime juice to make a dipping sauce. You can add Sriracha or peppers to make it spicy!
- Serve with rice, sliced cucumbers, and sliced tomatoes.