Entree: Vietnam – Mekong Delta – Ga Roti (Vietnamese-style caramel-braised roast chicken with a sweet-savory glaze)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 whole chicken, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 3 tbsp (45 g) granulated sugar
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 6 cloves garlic, minced
- 3 shallots, thinly sliced
- 1 cup (240 ml) coconut water
- 1 tbsp (15 ml) freshly ground black pepper
- 2 tbsp (30 ml) lime juice or rice vinegar
- 2 scallions, thinly sliced for garnish
- 2 tbsp (30 g) chopped cilantro for garnish
- 1 tbsp (15 ml) fish sauce or reserved braising liquid for finishing (optional)

Instructions

1. Rinse and pat the chicken dry; truss or tie legs together for even cooking. Rub the chicken inside and out with 1 tbsp fish sauce and 1/2 tbsp lime juice; let sit while you prepare the sauce.
2. In a small heatproof saucepan over medium heat, add the sugar and 2 tbsp water to make caramel. Stir gently until sugar melts and turns a deep amber color, about 6–8 minutes. Remove from heat and carefully stir in 2 tbsp (30 ml) oil to stop cooking; set aside.
3. In a large Dutch oven or deep skillet over medium heat, warm 1 tbsp oil. Sauté shallots and garlic until fragrant and lightly golden, about 2–3 minutes. Add the caramel mixture and stir to combine with shallots and garlic.
4. Place the chicken in the pot, breast side up. Pour coconut water around (not over) the chicken to keep the caramel on the skin. Add remaining fish sauce, soy sauce, pepper, and 1/2 tbsp lime juice. Bring to a gentle simmer, then cover and braise over low heat for 40–50 minutes, turning the chicken once halfway through, until an instant-read thermometer at the thickest part of the thigh reads 165°F (74°C).
5. Remove the chicken to a baking sheet, spoon some braising liquid over it, and finish under a hot broiler or in a 425°F (220°C) oven for 8–10 minutes to crisp and caramelize the skin, basting once with the reduced sauce. Watch closely to avoid burning.
6. While the chicken rests 10 minutes, simmer the remaining braising liquid until slightly thickened; taste and adjust with a little fish sauce or lime juice if needed.
7. Carve the chicken, drizzle with the reduced sauce, and garnish with scallions and cilantro. Serve with steamed jasmine rice and pickled vegetables if desired.