Vietnamese Roasted Chicken Recipe

Feeling adventurous and craving something that will make your taste buds dance? Let me take you on a culinary journey with my go-to marinated roasted chicken, where fish sauce and five-spice meet in a flavor-packed embrace that’s sure to impress at your next dinner gathering.

The combination of fish sauce, soy sauce, and five-spice powder brings out the rich, savory flavors in Vietnamese Roasted Chicken that I love. The marinade has such a balance of honey and garlic in it that it creates a beautiful caramelization.

This dish pairs perfectly with lime wedges; the punch of acidity and freshness that you get from that makes this such a well-rounded dish.

Ingredients

• Fish Sauce: A savory, umami-rich condiment that enhances flavor depth.
• Soy Sauce: Adds a salty, savory note and deepens the color.
• Honey: Adds a touch of sweetness and caramelizes the chicken skin.
• Five-Spice Powder: Provides a warm, aromatic blend of spices.
• Lime Juice: Offers a zesty, tangy brightness to balance flavors.

Ingredient Quantities

• 1 whole chicken (about 3-4 pounds)
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 1 tablespoon honey
• 1 tablespoon minced garlic
• 1 tablespoon minced shallots
• 1 teaspoon five-spice powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons fresh lime juice
• Chopped cilantro for garnish (optional)
• Lime wedges for serving (optional)

How to Make this

1. Set your oven to 400°F (200°C) to warm up.

2. In a large bowl, mix together the fish sauce, soy sauce, vegetable oil, sugar, honey, and the following aromatics: garlic; shallots; and, for a bit of an earthy kick, five-spice powder. Stir in the salt, black pepper, paprika, and fresh lime juice. Serve as a marinade.

3. Wash the chicken; dry it thoroughly with paper towels. Lay the chicken in a large baking dish or roasting pan.

4. Place the chicken in a bowl (or use a resealable plastic bag) and pour the marinade over it. Make sure to get the sauce all over the chicken and into the nooks and crannies. Then use your hands as if you were trying to perform a really convincing act of chicken voodoo to thoroughly coat the chicken with the marinade.

5. Allow the chicken to soak in the marinade for a minimum of 30 minutes at room temperature—longer, for a more concentrated flavor. You can refrigerate the chicken, covered, for 2-4 hours if you prefer a more intense flavor.

6. Take the chicken out of the fridge and place it on the countertop in a safe location. You want the chicken to sit for about 30 minutes and come to room temperature if it was cold and stored in the fridge.

When it has sat for 30 minutes, you’re ready to proceed with your chicken cooking adventure.

7. Put the chicken in the oven, which has been preheated, and roast for approximately 1 hour and 15 minutes, or until it registers an internal temperature of 165°F (74°C). Baste with the chicken’s juices every 20 minutes.

8. Should the chicken skin be browning too fast, it should be covered loosely with aluminum foil.

9. When the cooking is complete, take the chicken from the oven and allow it to rest for roughly 10 minutes. Then, carve it.

10. Top with chopped cilantro and serve with lime wedges, if desired.

Equipment Needed

1. Oven
2. Large bowl
3. Baking dish or roasting pan
4. Resealable plastic bag (optional)
5. Paper towels
6. Aluminum foil
7. Basting brush (optional)
8. Meat thermometer
9. Cutting board
10. Knife
11. Serving platter

FAQ

• Can I use chicken pieces instead of a whole chicken?Certainly! You can utilize various chicken parts like thighs, drumsticks, or breasts. Make sure to modify the cooking time, as smaller portions generally require less time to reach the necessary internal temperature compared to a whole bird.
• Can I substitute fish sauce with another ingredient?You can use soy sauce as an alternative, but it alters the flavor profile since fish sauce gives a distinct umami taste that is integral to Vietnamese cuisine.
• Is there a substitute for five-spice powder?Although five-spice has a distinct taste, when it comes to making this dish, you might be better off with another option discussed earlier in the text. These options are: a mix of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. They are a good blend to use.
• What can I use instead of honey?Alternatives to honey might be maple syrup or agave nectar, though they could alter the flavor slightly.
• How do I ensure the chicken is fully cooked?To ensure food safety, always use a meat thermometer. Insert it into the thickest part of the chicken. The internal temperature should be 165°F (74°C) or higher.
• Can this recipe be made spicy?Certainly, adding chili paste or freshly chopped chilies to the marinade will give it an additional kick. Here are some of my favorite ways to add heat to the marinade, which will in turn season the chicken and give it a nice spicy flavor:.
• How should I store leftovers?Store unused food in an airtight container in the refrigerator for no longer than 3 days. If you want to keep it longer, stash it in the freezer. Reheat leftovers in the oven if you want to maintain the crispy texture.

Vietnamese Roasted Chicken Recipe Substitutions and Variations

Use soy sauce or Worcestershire sauce instead of fish sauce for a different kind of depth.
To substitute for soy sauce, consider using tamari if you need a gluten-free option. It is similar to soy sauce. Otherwise, use coconut aminos if you want a slightly sweeter sauce in place of soy sauce.
Change out the vegetable oil for either olive oil or canola oil and enjoy a similar effect in your cooking.
Maple syrup or agave syrup can replace honey if you’re looking for a sweet flavor that’s a bit different.
If shallots are unavailable, use onion instead, but use only half as much; onions have a stronger flavor.

Pro Tips

1. Marinade Penetration To ensure maximum flavor, consider spatchcocking the chicken (removing the backbone and flattening it) before marinating. This increases the surface area and allows the marinade to penetrate more effectively.

2. Marinating Time For the best results, try marinating the chicken overnight in the refrigerator. This extended marination time gives the flavors of the fish sauce, garlic, five-spice powder, and other ingredients more time to infuse into the meat.

3. Basting Technique While roasting, baste the chicken frequently with its own juices and any leftover marinade to keep it moist and enhance the flavor. You can use a brush or a spoon to do this, making sure to focus on the breast and thigh areas.

4. Crisp Skin For extra-crispy skin, you can dry the chicken in the fridge uncovered for a few hours or overnight after marinating. This helps dry out the skin, which results in crispiness when roasted.

5. Serving Presentation When serving, present the carved chicken on a platter with lime wedges and a sprinkle of freshly chopped cilantro. You can also drizzle some of the leftover pan juices over the top for an extra layer of flavor.