Vietnamese Roti Chicken (Gà Rô ti)

If you've ever come across Vietnamese Roti Chicken (Gà Rô ti), you might wonder what the name actually means. I did too when I first tried this dish in a restaurant in the south of Vietnam. The waiter explained that "rôti" is actually a shortened version of rôtissoire, a French word referring to rotisserie-style cooking. At first glance, the dish does resemble French rotisserie chicken, but the cooking method is completely different.

Instead of being roasted, the chicken is first pan-fried to achieve a golden-brown exterior and then gently simmered in coconut water. This process locks in the sweetness and deep flavours from the marinade and coconut water, resulting in a dish that looks beautifully caramelised while remaining incredibly juicy.

For me, anything with coconut is an instant favourite, and this dish is no exception. Vietnamese Roti Chicken is best served with steamed jasmine rice, bread or even sticky rice. To complete a well-balanced meal, add some steamed greens, pickles or both.

Why you'll love this recipe

If you've tried my Vietnamese Lemongrass Chicken or Honey Chicken Drumsticks, you'll know that I always recommend marinating the chicken for several hours to allow the flavours to develop fully. The great thing about Gà Rô ti is that the marinating time can be as short as 20 minutes. That's because the chicken will slowly absorb all the rich, savoury flavours as it simmers in the coconut water.

With just a handful of ingredients, you can create a flavourful and comforting meal that will become a family favourite in no time.

Ingredients you'll need

Chicken

I use chicken legs for this recipe, but you can also use drumsticks or chicken thighs. Since the chicken is simmered for a while, using bone-in pieces is best as the bones add extra depth of flavour. I like to cut each leg into three pieces using poultry scissors, which makes serving easier and allows the marinade and coconut water to penetrate more deeply.

For the marinade

• Minced garlic and shallots
• Paprika powder
• Freshly crushed pepper (or ground pepper)
• Dark soy sauce
• Sesame oil
• Dark brown sugar

You'll notice that I opt for dark soy sauce and dark brown sugar. This is intentional - it enhances the rich, golden colour of the final dish while adding depth to the flavour.

For simmering

• Coconut water
• Honey

How to make Vietnamese Roti Chicken

Today, my little five-year-old daughter, Summer, joined me in the kitchen to help prepare this dish. She was eager to add the marinade ingredients to the chicken, and moments like these always make me smile. It's wonderful to see her curiosity about cooking grow.

To start, combine the chopped chicken pieces with all the marinade ingredients in a bowl. Mix well to coat each piece evenly. You only need to let marinade for about 15-20 minute before cooking.

Pan-fry the chicken

Heat a frying pan over medium-high heat and add the marinated chicken pieces. Pan-fry for 5-7 minutes on each side until they develop a golden-brown crust.

Simmer in coconut water

Once the chicken is nicely browned, pour in the coconut water along with any remaining marinade. Rescue the heat to medium and let it simmer for about 15 minutes. Then, add the honey and continue simmering for another 5-10 minutes, or until the sauce has reduced significantly and thickened.

Serve and Enjoy

Turn off the heat and transfer the chicken to a serving plate. Pour the glossy, rich sauce over the chicken and serve immediately with steamed rice or bread.

For a perfectly balanced meal, pair it with a side of steamed vegetables or pickles.

The result? Juicy, savoury and slightly sweet chicken that's bursting with flavour. Be sure to spoon some of that delicious sauce over your rice - it makes all the difference!

My kids loved this dish and it disappeared in no time. I hope you and your family enjoy it just as much.

Happy Cooking!