Charbroiled chicken with steamed rice or
Roasted Chickens / Grilled Chicken
The aromatic sweet glaze from these perfectly roasted chicken is to die for. Order the roasted chicken over fried rice and entice your taste buds.
The cuts of chicken are usually bone-in chicken quarters, with thighs and legs attached. They are butterflied around the bone to lay flat then marinated in the thick and sweet sauce for at least 30 minutes. The chicken goes on a wired rack and into an oven at a high temperature to achieve that crispy skin and even cooking.
Vietnamese Roasted Chiken/ Grilled Chicken Recipe (Ga Nuong)
- 10-15 chicken bone-in thighs, legs or quarters.
- 1/2 cup oyster sauce
- 1/2 teaspoon Chinese Five Spice
- 1 /2 teaspoon MSG
- 1 /2 teaspoon ground pepper
- 1 tablespoon garlic powder
- 1 tablespoon minced lemon grass
- 7 cloves of minced garlic
- 1 tablespoon honey or 1.5 tablespoons Mirin
- 1 tablespoon cooking wine
- 1 tablespoon soy sauce
- 1 tablespoon tapioca starch (or all purpose flour)
- 3/4 cup granulated sugar
- 1 tablespoon fish sauce
Prepare the chicken by rinsing them thoroughly and patting dry with paper towels.
Butterfly the meat from the bone so that the chicken lays flat. Do not remove the bone.
For the marinade, throw the rest of the ingredients in a bowl and mix well.
Slather the marinade on the chicken generously (you may not need all of it). Cover with Saran wrap and marinate in the fridge for at least 30 minutes.
To cook, put the chicken on a roasting pan. Put the pan on the highest tray of your oven. Set oven to 375 F and broil with skin side down for 15 minutes. After 15 minutes, flip the chicken over and broil the other side for another 15 minutes. You can also throw these babies on the grill but make sure to close the grill to simulate an oven for a more even cooking.
Serve with steamed white rice, kim-chi, tomatoes and/or cucumber, and/or picked daikon and carrot.