How to Make Vietnamese Grilled/Roasted Chicken (Ga Nuong)

Name: How to Make Vietnamese Grilled/Roasted Chicken (Ga Nuong)
Total time: 180 min
Ingredients: 4 lb Chicken thigh; ½ cups Oyster sauce; 1 tbsp Soy sauce; 1 tbsp Fish sauce; 1 tbsp Honey; 3 tbsp Sugar; 1 tbsp Shaoxing wine; 1 tsp Five spice, powder; ½ tsp Black pepper, ground; 2 tbsp Garlic, minced; ½ cups Lemongrass, minced

By Vicky Pham · 180 min

Ingredients

Chicken thigh4 lb
Oyster sauce½ cups
Soy sauce1 tbsp
Fish sauce1 tbsp
Honey1 tbsp
Sugar3 tbsp
Shaoxing wine1 tbsp
Five spice · powder1 tsp
Black pepper · ground½ tsp
Garlic · minced2 tbsp
Lemongrass · minced½ cups

Instructions

In a bowl, combine the oyster sauce, soy sauce, fish sauce, honey, sugar, cooking wine, five-spice powder, black pepper, garlic and lemongrass. Taste and adjust the amounts; if too sweet, use less sugar.
If using bone-in chicken, cut the meat around the bone so the piece lies flat.
Marinate the chicken in the mixture for at least 1 hour, or overnight in the fridge.
Line a roasting pan with foil, add a wire rack if you have one, and arrange the chicken on it, skin-side down if applicable.
For boneless thighs, roast at 400°F for 15 minutes, flip, and roast 15 minutes more. For bone-in thighs, roast 20 minutes per side.
Move the tray to the top oven rack. Baste the chicken with pan drippings on both sides.
Switch to broil at 550°F and broil 1 to 2 minutes per side, until the skin is crispy and charred to your liking.

Summarized from Vicky Pham's video. Watch it for the details.

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