Vietnamese Lemongrass Roast Chicken (Gà Nướng)

Name: Vietnamese Lemongrass Roast Chicken (Gà Nướng)
Total time: 90 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 · 90 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

Mix the oyster sauce, soy sauce, fish sauce, honey, sugar, cooking wine, five-spice powder, black pepper, garlic and lemongrass in a bowl. Adjust to taste, reducing the sugar if it is too sweet.
If using bone-in chicken, cut the meat around the bone with scissors or a knife so the pieces lie flat. Marinate the chicken in the mixture for at least one hour, or overnight in the fridge.
Line a roasting pan with foil. Add a wire rack if you have one, otherwise place the chicken directly on the foil. Arrange the chicken skin-side down where 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 highest oven rack. Baste with pan drippings on both sides. Switch to broil at 550°F (the highest broil setting) and broil 1-2 minutes per side until the skin is crisp, lightly charred and done to your liking.

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

Watch the recipe video Open the official recipe

More recipes with

Garlic Chicken thigh

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app