Vietnamese Baked Chicken Recipe (Gà Nướng)

June 12, 2021Van
Blog post

Prep time: 4 hours

Cook time: 50 minutes

Serves: 4

Vietnamese Baked Chicken (Gà Nướng) is an super easy dish to prep, the secret to this delicious dish is in the marinade, it’s packed with flavorful ingredients like oyster sauce, fish sauce (umami!!), five spice, garlic and honey.   Cooking it is pretty hands off as well, it’s baked for about an hour, you just need to flip and baste it once.  Enjoy it with rice or use it for the filling for bánh mì.

Vietnamese Baked Chicken Recipe (Gà Nướng)

You can also use Chấm (purchase here) as a dipping sauce, it’s a tangy, spicy, flavorful Vietnamese dipping sauce.  Vietnamese Baked Chicken Recipe (Gà Nướng)

Vietnamese Baked Chicken Recipe (Gà Nướng)

Print Recipe

Vietnamese Baked Chicken Recipe (Gà Nướng)

  • Prep time: 4 hours
  • Cook time: 50 minutes
  • Serves: 4

www.foodisafourletterword.com

Ingredients

  • 5-6 Pounds Chicken Thighs or Legs, bone-in
  • ¼ Cup Oyster Sauce
  • 2 Tablespoons Red Boat Fish Sauce
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Honey
  • 2 Tablespoons Granulated Sugar
  • ½ Teaspoon Fine Sea Salt
  • ¼ Teaspoon Five Spice Powder
  • ¼ Teaspoon Ground White Pepper
  • 5 Garlic Cloves, finely minced or pressed
  • ½ Teaspoon Grated Fresh Ginger

Method

  • 1)

    In a large bowl, combine ¼ Cup Oyster Sauce, 2 Tablespoons Fish Sauce, 2 Tablespoons Soy Sauce, 2 Tablespoons Honey, 2 Tablespoons Granulated Sugar, ½ Teaspoon Fine Sea Salt, ¼ Teaspoon Five Spice Powder, ¼ Teaspoon Ground White Pepper, 5 minced Garlic Cloves, ½ Teaspoon Grated Fresh Ginger and stir to combine well. Add the Chicken Thighs and coat all the pieces well in the marinade. Cover and refrigerate for at least 4 hours or up to 24 hours.

  • 2)

    Pre-heat oven to 350°F. Line a baking pan with parchment paper, place the chicken thighs skin side down on the pan (reserve the marinade). Bake for 20 minutes, flip the chicken thighs so they are skin side up, baste the chicken with the reserved marinade and continue baking for another 30-40 minutes – the internal temp of the chicken should be 165°F or slightly above. Coat the chicken in the pan drippings before serving. Enjoy with rice or cut up the chicken and use as filling for bánh mì.

↓ Supplies to make this recipe ↓

 Cham Dipping Sauce

 










Previous Recipe Next Recipe