Ga Ro Ti (Vietnamese Five Spice Roast Chicken)
Chicken marylands marinated in five spice, garlic, honey and soy, roasted and then glazed in coconut water until sticky and mahogany. Served with tomato rice.
Ingredients
- 4 chicken marylands (thigh and drumstick), about 1.3kg
- 5 cloves garlic, finely grated
- 2 red shallots, finely chopped
- 1 tsp five spice powder
- 2 tbsp honey
- 1 1/2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1/2 tsp ground black pepper
- 1 tbsp neutral oil
- 250ml coconut water
- Cucumber, tomato and pickled carrot, to serve
Instructions
- Pat the chicken dry and prick the skin all over with a fork.
- Mix the garlic, shallots, five spice, honey, soy sauce, fish sauce, oyster sauce, pepper and oil. Rub it all over the chicken and marinate in the fridge for at least 2 hours, or overnight.
- Heat the oven to 200°C fan-forced. Line a roasting tin with baking paper and put the chicken in skin side up. Keep the leftover marinade.
- Roast for 25 minutes. Meanwhile, simmer the leftover marinade with the coconut water in a small pan for 8-10 minutes until syrupy.
- Brush the chicken with the glaze and roast for another 15-20 minutes, brushing twice more, until the skin is deep mahogany and the juices run clear.
- Rest for 5 minutes. Spoon the pan juices over and serve with tomato rice or crusty bread, cucumber, tomato and pickled carrot.
About this dish
Ga ro ti (gà rô ti) is Vietnamese-style roast chicken. The name comes from the French rôti, but the flavour is pure Saigon: five spice, garlic, honey and fish sauce, glazed with coconut water until the skin is sticky and dark. You'll see it hanging in Vietnamese bakeries and takeaway shops, sold with tomato rice or tucked into a banh mi.
Coconut water is the secret. It reduces to a thin, glossy caramel that keeps the chicken juicy. If you like this, try lemongrass chicken with rice or the Chinese-style soy-brined roast chicken.
Tips for the best result
- Marinate overnight if you can. The five spice gets right into the meat.
- Glaze only in the second half of roasting. Honey burns if it goes on too early.
- Use plain coconut water, not coconut milk.
Substitutions
- Marylands: thigh cutlets or drumsticks (cut the roasting time by 10 minutes), or a whole butterflied chicken (add 15 minutes).
- Coconut water: 200ml water with 1 tbsp extra honey.
- Air fryer: cook at 180°C for 25-28 minutes, glazing for the last 8.
Storage
Keeps in the fridge for 3 days. Reheat in a 180°C oven for 10-12 minutes, or shred it cold into banh mi or rice paper rolls.
Ga ro ti FAQs
What does ga ro ti mean?
Gà means chicken and rô ti comes from the French rôti, meaning roast. It is one of several Vietnamese dishes with French roots, alongside banh mi and bo kho.
What do you serve with ga ro ti?
Com do (tomato rice) is the classic, with cucumber, tomato and pickles. It's also served with baguette to mop up the juices.
Where can I buy five spice in Australia?
Every supermarket spice aisle stocks Chinese five spice. Asian grocers sell bigger, fresher packets for less.
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