Vietnamese Crispy Roasted Chicken (Ga Roti) Recipe

I can’t wait to share my Vietnamese Baked Chicken, an oven-roasted, soy-marinated dish that turns out tender and flavorful and pairs with steamed rice, lettuce, pickled vegetables, sliced tomatoes and cucumbers.

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I keep coming back to this Ga Roti Recipe because it somehow looks simple and then surprises you. The soy sauce flavor runs deep but doesn’t shout, and pairing the chicken with jasmine rice makes every bite feel like part of a plan you forgot you needed.

Folks who love Vietnamese Crispy Chicken will nod, but there is a brightness here that makes it its own thing. I get a thrill watching people pick at the skin, guessing what gave it that edge.

If you like bold, a little unexpected, this one will make you curious fast.

Ingredients

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Whole chicken: rich in protein, iron and B vitamins, filling and roast-friendly.
Garlic: gives savory punch, small health benefits and its great roasted aroma.
Fish sauce: salty umami, low calories, deepens savory profile with a briny note.
Light brown sugar: adds sweet caramel notes and helps with golden color.
Baking powder: not flavoring, but it lifts skin texture and makes it crisper.
Jasmine rice: fragrant carbs for energy, mild floral scent pairs with savory chicken.
Pickled vegetables: tangy crunchy contrast, vinegar adds sour brightness and cuts richness.
Lime: bright acid fresh citrus lift that cuts through fatty roast juices.

Ingredient Quantities

For the chicken:
- Whole chicken, 1.6 to 2 kg, giblets removed
- Soy sauce, 3 tablespoons
- Fish sauce, 2 tablespoons
- Oyster sauce, 1 tablespoon
- Light brown sugar, 1 tablespoon
- Garlic, 5 cloves, finely miniced
- Shallots, 2 small, finely miniced
- Black pepper, 1 teaspoon freshly ground
- Paprika, 1 teaspoon (for color)
- Ground coriander, 1 teaspoon
- Chinese five spice, 1/2 teaspoon, optional
- Vegetable oil, 2 tablespoons
- Sesame oil, 1 teaspoon
- Baking powder, 1 teaspoon (helps crisp skin)
- Salt, 1 to 1.5 teaspoons, divided
- Lime juice, 1 tablespoon, optional
- Honey, 1 tablespoon for glazing, optional

For the sides and serving:
- Jasmine rice, 1.5 cups uncooked (makes about 3 cups cooked)
- Romaine or butter lettuce leaves, 6 to 8 leaves
- Tomatoes, 2 medium, sliced
- Cucumber, 1 medium, thinly sliced
- Pickled vegetables do chua:
  - Daikon, 1 cup julienned
  - Carrot, 1 cup julienned
  - Rice vinegar, 1/3 cup
  - Sugar, 2 tablespoons
  - Salt, 1 teaspoon
  - Water, 1/3 cup
- Fresh cilantro or Thai basil, a small bunch, optional
- Lime wedges, to serve

How to Make this

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1. Prep and dry the bird: remove giblets, pat chicken very dry with paper towels, rub 1 teaspoon baking powder and 1 teaspoon salt evenly over the skin (this helps crisp), loosen skin over breasts and thighs with your fingers. If you have time, put the chicken uncovered in the fridge 30 minutes to 2 hours to air dry, it makes the skin even crispier.

2. Make the marinade: in a bowl mix 3 Tbsp soy sauce, 2 Tbsp fish sauce, 1 Tbsp oyster sauce, 1 Tbsp light brown sugar, 5 cloves garlic finely minced, 2 small shallots finely minced, 1 tsp freshly ground black pepper, 1 tsp paprika, 1 tsp ground coriander, 1/2 tsp Chinese five spice if using, 2 Tbsp vegetable oil, 1 tsp sesame oil, 1/2 tsp salt (from the divided amount) and 1 Tbsp lime juice if you like. Stir until sugar mostly dissolved.

3. Season the chicken: push some of the marinade under the loosened skin over the breasts and thighs, rub remaining marinade all over the outside and inside the cavity. Tuck wing tips under, tie the legs if you want a neat roast, or just leave them. Let it marinate in the fridge at least 2 hours, overnight is best.

4. Quick pickles for do chua while chicken marinates: put 1 cup julienned daikon and 1 cup julienned carrot in a bowl. Warm 1/3 cup rice vinegar with 2 Tbsp sugar, 1 tsp salt and 1/3 cup water until sugar dissolves, pour over the veg and cool. They will be ready in 30 minutes but are best after an hour.

5. Cook the rice: rinse
1.5 cups jasmine rice until water runs clear. Cook in a rice cooker or on stove with about
1.9 cups water (roughly
1.25 to
1.3 times the rice), bring to a boil then simmer low, covered, 10 to 12 minutes, remove from heat and let steam 10 minutes. Fluff with a fork.

6. Roast the chicken: preheat oven to 220C/425F. Put chicken on a rack set over a roasting pan or baking tray so air circulates under it. Roast at 220C/425F for 15 minutes to jump start browning, then reduce oven to 190C/375F and roast another 35 to 55 minutes until an instant-read thermometer in the thickest part of the thigh reads 75C/165F. If juices run clear and legs wiggle freely thats another sign.

7. Glaze and crisp finish: if using honey, mix 1 Tbsp honey with a little lime juice and brush over the skin in the last 8 to 10 minutes of roasting, then move the rack a little closer to top element for final 3 to 5 minutes if needed to deepen color. Baste once or twice with pan juices during the last half of roasting if you like.

8. Rest, carve and serve: let the chicken rest 10 to 15 minutes before carving so juices redistribute. Arrange on a platter with steamed jasmine rice, lettuce leaves, sliced tomatoes and cucumber, the quick pickled daikon/carrot, chopped cilantro or Thai basil if using, and lime wedges. Tear lettuce leaves and serve family style so people can make little wraps with rice and chicken.

9. Quick tips and hacks: loosen skin early and get marinade under it for maximum flavor in the meat. Baking powder must be used sparingly on skin only, not in the marinade. If skin isnt crisp enough, pop under a very hot broiler for 1 to 2 minutes watching closely. Save pan juices, strain a bit and spoon over rice for extra flavor.

10. Leftovers: shred extra meat for sandwiches or fried rice, store pickles separate so they keep crunchy, and reheat chicken gently covered in a 160C/325F oven to keep it juicy.

Equipment Needed

1. Roasting pan with a wire rack (or a baking tray plus a wire rack)
2. Instant-read meat thermometer
3. Large mixing bowl and a small bowl (marinade and pickles)
4. Measuring cups and measuring spoons
5. Chef’s knife and cutting board
6. Fine-mesh sieve or colander (for rinsing rice, draining pickles, straining juices)
7. Silicone basting brush and a pair of tongs
8. Rice cooker or medium saucepan with a tight-fitting lid
9. Paper towels and kitchen twine (for drying, tying legs)

FAQ

Q: How long should I marinate the chicken for best flavor? A: At least 2 hours, but overnight in the fridge is best. Overnight lets the soy, fish sauce and garlic really soak in so the meat tastes deeper, just pat the skin dry before roasting so it crisps up.

Q: How do I get super crispy skin? A: Dry the skin well, salt it, then rub the baking powder and oil mix all over the skin. Chill the chicken uncovered in the fridge for 1 to 4 hours if you can, and roast hot in a preheated oven (about 200 to 220 C or 400 to 425 F). The baking powder helps browning, but use only the small amount listed so it doesnt taste weird.

Q: What oven temp and time should I use? A: Preheat to 200 C (400 F). Roast about 20 minutes per 500 g plus 15 to 20 minutes extra as a rough guide, so a 1.6 to 2 kg bird will take around 1 hour 20 minutes to 1 hour 40 minutes. Always check doneness with an instant-read thermometer.

Q: How do I know the chicken is fully cooked? A: The safe internal temp is 75 C (165 F) at the thickest part of the thigh without touching bone. Juices should run clear. If the skin is dark but the center isnt up to temp, tent loosely with foil and finish cooking.

Q: Can I swap ingredients if I dont have something like fish sauce or oyster sauce? A: Yes. Soy sauce alone works, add a little extra lime or sugar to balance. If you dont have oyster sauce, a mix of soy sauce and a touch of hoisin or mushroom sauce can mimic the sweetness and depth.

Q: How do I store and reheat leftovers so they stay crispy? A: Cool then store in the fridge for up to 3 days. Reheat in a 180 C (350 F) oven on a rack for 10 to 15 minutes to re-crisp the skin, or use an air fryer for 5 to 8 minutes. Microwaving makes the skin soggy, so avoid it if you care about crispiness.

Vietnamese Crispy Roasted Chicken (Ga Roti) Recipe Substitutions and Variations

Fish sauce
- Tamari or dark soy sauce, same amount. Add a squeeze of lime and a pinch of sugar to mimic that salty, slightly funky fish sauce punch.
- Miso paste diluted with water, about 1 teaspoon miso plus 1 tablespoon water per tablespoon fish sauce. Great for vegetarian umami.
- Worcestershire sauce, use about half the amount. It’s tangy and savory so taste and add a little lime if it needs brightness.
Oyster sauce
- Hoisin sauce, equal amount, but it’s sweeter. Thin with a splash of soy sauce or water and a pinch of salt to balance.
- Vegetarian mushroom stir fry sauce (or mushroom oyster sauce), equal amount, same texture and umami.
- Soy sauce plus a touch of sugar and a few drops of sesame oil, mix to taste if you need a quick pantry fix.
Sesame oil
- Peanut oil or walnut oil, same amount, for a nutty aroma. Watch allergies though.
- If you only have neutral oil, use that and stir in a small spoon of tahini or some toasted sesame seeds for flavor, its not exact but helps.
- Olive oil works in a pinch but use less, toasted sesame is strong so start with half the amount and taste.
Baking powder (for crisp skin)
- Homemade substitute 1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
- Cornstarch or potato starch, 1 to 2 teaspoons tossed with the salt and oil on the skin, helps crisping if you dont have leaveners.
- If you have neither, make sure skin is very dry, salt well and roast a bit longer at high heat to get it crisp.

Pro Tips

– Get the skin really dry and only use a light dusting of baking powder on the outside. Put the bird uncovered in the fridge for 30 minutes to a couple hours if you can, it makes a huge difference. don’t overdo the powder or it can taste off.

– Push marinade under the loosened skin and into the cavity, that way the meat actually tastes like it, not just the surface. save a little of the marinade or make a separate glaze for the last 8 to 10 minutes so the sugars can caramelize without burning the whole bird.

– Trust an instant read thermometer more than times. pull the chicken at about 75C 165F in the thickest part of the thigh, then rest it 10 to 15 minutes. if the skin still needs color, blast it very briefly under a hot broiler but watch it the whole time, it goes from perfect to burnt fast.

– Make the quick pickles early and keep them separate from the chicken so they stay crunchy, and strain the pan juices to spoon over rice or reduce them into a quick sauce. leftovers reheat gently in a low oven 160C 325F so the meat stays juicy.

Vietnamese Crispy Roasted Chicken (Ga Roti) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I can't wait to share my Vietnamese Baked Chicken, an oven-roasted, soy-marinated dish that turns out tender and flavorful and pairs with steamed rice, lettuce, pickled vegetables, sliced tomatoes and cucumbers.

Servings

servings

Calories

650

kcal

Equipment: 1. Roasting pan with a wire rack (or a baking tray plus a wire rack)
2. Instant-read meat thermometer
3. Large mixing bowl and a small bowl (marinade and pickles)
4. Measuring cups and measuring spoons
5. Chef’s knife and cutting board
6. Fine-mesh sieve or colander (for rinsing rice, draining pickles, straining juices)
7. Silicone basting brush and a pair of tongs
8. Rice cooker or medium saucepan with a tight-fitting lid
9. Paper towels and kitchen twine (for drying, tying legs)

Ingredients

For the chicken:
Whole chicken, 1.6 to 2 kg, giblets removed
Soy sauce, 3 tablespoons
Fish sauce, 2 tablespoons
Oyster sauce, 1 tablespoon
Light brown sugar, 1 tablespoon
Garlic, 5 cloves, finely miniced
Shallots, 2 small, finely miniced
Black pepper, 1 teaspoon freshly ground
Paprika, 1 teaspoon (for color)
Ground coriander, 1 teaspoon
Chinese five spice, 1/2 teaspoon, optional
Vegetable oil, 2 tablespoons
Sesame oil, 1 teaspoon
Baking powder, 1 teaspoon (helps crisp skin)
Salt, 1 to 1.5 teaspoons, divided
Lime juice, 1 tablespoon, optional
Honey, 1 tablespoon for glazing, optional
For the sides and serving:
Jasmine rice, 1.5 cups uncooked (makes about 3 cups cooked)
Romaine or butter lettuce leaves, 6 to 8 leaves
Tomatoes, 2 medium, sliced
Cucumber, 1 medium, thinly sliced
Pickled vegetables do chua:
Daikon, 1 cup julienned
Carrot, 1 cup julienned
Rice vinegar, 1/3 cup
Sugar, 2 tablespoons
Salt, 1 teaspoon
Water, 1/3 cup
Fresh cilantro or Thai basil, a small bunch, optional
Lime wedges, to serve

Directions

Prep and dry the bird: remove giblets, pat chicken very dry with paper towels, rub 1 teaspoon baking powder and 1 teaspoon salt evenly over the skin (this helps crisp), loosen skin over breasts and thighs with your fingers. If you have time, put the chicken uncovered in the fridge 30 minutes to 2 hours to air dry, it makes the skin even crispier.
Make the marinade: in a bowl mix 3 Tbsp soy sauce, 2 Tbsp fish sauce, 1 Tbsp oyster sauce, 1 Tbsp light brown sugar, 5 cloves garlic finely minced, 2 small shallots finely minced, 1 tsp freshly ground black pepper, 1 tsp paprika, 1 tsp ground coriander, 1/2 tsp Chinese five spice if using, 2 Tbsp vegetable oil, 1 tsp sesame oil, 1/2 tsp salt (from the divided amount) and 1 Tbsp lime juice if you like. Stir until sugar mostly dissolved.
Season the chicken: push some of the marinade under the loosened skin over the breasts and thighs, rub remaining marinade all over the outside and inside the cavity. Tuck wing tips under, tie the legs if you want a neat roast, or just leave them. Let it marinate in the fridge at least 2 hours, overnight is best.
Quick pickles for do chua while chicken marinates: put 1 cup julienned daikon and 1 cup julienned carrot in a bowl. Warm 1/3 cup rice vinegar with 2 Tbsp sugar, 1 tsp salt and 1/3 cup water until sugar dissolves, pour over the veg and cool. They will be ready in 30 minutes but are best after an hour.
Cook the rice: rinse
5 cups jasmine rice until water runs clear. Cook in a rice cooker or on stove with about
9 cups water (roughly
25 to
3 times the rice), bring to a boil then simmer low, covered, 10 to 12 minutes, remove from heat and let steam 10 minutes. Fluff with a fork.
Roast the chicken: preheat oven to 220C/425F. Put chicken on a rack set over a roasting pan or baking tray so air circulates under it. Roast at 220C/425F for 15 minutes to jump start browning, then reduce oven to 190C/375F and roast another 35 to 55 minutes until an instant-read thermometer in the thickest part of the thigh reads 75C/165F. If juices run clear and legs wiggle freely thats another sign.
Glaze and crisp finish: if using honey, mix 1 Tbsp honey with a little lime juice and brush over the skin in the last 8 to 10 minutes of roasting, then move the rack a little closer to top element for final 3 to 5 minutes if needed to deepen color. Baste once or twice with pan juices during the last half of roasting if you like.
Rest, carve and serve: let the chicken rest 10 to 15 minutes before carving so juices redistribute. Arrange on a platter with steamed jasmine rice, lettuce leaves, sliced tomatoes and cucumber, the quick pickled daikon/carrot, chopped cilantro or Thai basil if using, and lime wedges. Tear lettuce leaves and serve family style so people can make little wraps with rice and chicken.
Quick tips and hacks: loosen skin early and get marinade under it for maximum flavor in the meat. Baking powder must be used sparingly on skin only, not in the marinade. If skin isnt crisp enough, pop under a very hot broiler for 1 to 2 minutes watching closely. Save pan juices, strain a bit and spoon over rice for extra flavor.
Leftovers: shred extra meat for sandwiches or fried rice, store pickles separate so they keep crunchy, and reheat chicken gently covered in a 160C/325F oven to keep it juicy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.