Vietnamese Five Spice Chicken (Gà Nướng Ngũ Vị Hương)
Here’s a Vietnamese chicken recipe that you can either grill on the weekend for a charred smoky flavor or quick roast in the oven for a quick weeknight dinner. Infused with the amazing flavor of Chinese Five Spice, this easy chicken recipe pairs well with steamed rice and veggies, or a classic Vietnamese banh mi sandwich.
instructions
- In a small bowl, combine oyster sauce, sugar, five spice powder, ground black pepper, garlic, honey, soy sauce, fish sauce, and cooking wine.
- Marinate chicken with sauce in refrigerator for at least 30 minutes or overnight for better results.
- Line a large baking sheet with foil to reduce cleanup. Place the chicken on a wire rack or skillet on the baking sheet. Bake on the middle shelf at 400°F for 20 minutes. Coat chicken with lard. Turn and staple the other side. Continue cooking for another 20 minutes.
- For a nice finish, give it a final fry with pan fat on both sides. Serve with steamed white wine or in a sandwich (banh mi ga nuong).
Remarks
For additional charring in the oven, place the chicken on the top rack and grill at 200°F for about 2 minutes or until desired crispiness. It burns quickly because of the sugar, so don’t go away.
To grill, cook 10 minutes per side.
The values given are to be regarded as estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. alter the nutritional information in any recipe. To get accurate nutritional information for a recipe, use your favorite nutritional calculator to find the nutritional information using the actual ingredients and amounts used.
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