Vietnamese Ga Roti Coconut Soda Chicken

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes (plus 15 minutes marinating)
• Cook Time: 35 minutes
• Total Time: 65 minutes

Quick Ingredients

• 2.5 lb (1.1 kg) bone-in, skin-on chicken thighs (6–8 pieces)
• Fish sauce 3 tbsp, low-sodium soy sauce 2 tbsp (divided)
• Light brown sugar 2 tbsp (divided)
• Garlic 4 cloves (3 minced, 1 sliced)
• Chinese five-spice 3/4 tsp; black pepper 1/2 tsp
• Neutral oil 1 tbsp
• Coconut soda 1 cup (240 ml)
• Rice vinegar or lime juice 1 tsp (optional)
• Cooked jasmine rice, cucumber, scallions, cilantro, lime wedges

Do This

• 1. Stir 2 tbsp fish sauce, 1 tbsp soy, 1 tbsp sugar, 3 minced garlic, five-spice, pepper, and oil. Toss chicken; marinate 15–30 minutes.
• 2. Pat skin dry. Sear skin-side down in a hot 12-inch skillet with 1 tbsp oil over medium-high, 5–7 minutes; flip 2 minutes. Remove to a plate.
• 3. Pour off excess fat (leave 1 tbsp). Add sliced garlic and any marinade solids; cook 30 seconds. Deglaze with 1 cup coconut soda, 1 tbsp fish sauce, 1 tbsp soy, 1 tbsp sugar, and optional vinegar; scrape fond.
• 4. Return chicken skin-side up; liquid should come halfway up. Cover and simmer gently 15 minutes.
• 5. Uncover and simmer medium heat, basting often, 12–15 minutes until sauce is glossy and thick and chicken is 175–185°F.
• 6. Rest 5 minutes. Taste and adjust with fish sauce or vinegar. Serve over rice with cucumber, scallions, and cilantro.

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Why You’ll Love This Recipe

• Classic Vietnamese comfort: savory-sweet, deeply aromatic, and irresistibly glossy.
• Uses easy-to-find ingredients and one pan, perfect for weeknights.
• Coconut soda creates a lacquered glaze that clings to every bite.
• Built for rice: the spoon-coating sauce turns a simple bowl into a feast.

Grocery List

• Produce: Garlic, scallions, cilantro, cucumber, limes (optional)
• Dairy: None
• Pantry: Chicken thighs, fish sauce, low-sodium soy sauce, light brown sugar, Chinese five-spice, black pepper, neutral oil, coconut soda (12 oz can), jasmine rice

Full Ingredients

Chicken & Quick Marinade

• 2.5 lb (1.1 kg) bone-in, skin-on chicken thighs (6–8 pieces)
• 2 tbsp fish sauce
• 1 tbsp low-sodium soy sauce
• 1 tbsp packed light brown sugar
• 3 garlic cloves, finely minced
• 3/4 tsp Chinese five-spice powder
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil (canola, grapeseed, or avocado)

Braising Liquid & Glaze

• 1 cup (240 ml) coconut soda
• 1 tbsp fish sauce
• 1 tbsp low-sodium soy sauce
• 1 tbsp packed light brown sugar
• 1 garlic clove, thinly sliced
• 1 tsp rice vinegar or lime juice (optional, for brightness)
• 2–4 tbsp water, as needed to control reduction

To Serve

• 3 cups cooked jasmine rice (about 1 cup/190 g uncooked)
• 1 small cucumber, thinly sliced
• 2 scallions, thinly sliced
• Small handful cilantro leaves
• Lime wedges (optional)

Step-by-Step Instructions

Step 1: Marinate the chicken

In a bowl, whisk together 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp brown sugar, 3 minced garlic cloves, five-spice, black pepper, and neutral oil. Add the chicken thighs and toss to coat thoroughly, getting marinade under the skin where possible. Marinate 15–30 minutes at room temperature (or up to 24 hours in the fridge; if chilled, let sit out 20 minutes before cooking).

Step 2: Dry and preheat for a great sear

Remove chicken from marinade, scraping excess solids back into the bowl so they do not burn during the sear. Pat the skin dry with paper towels. Heat a 12-inch stainless steel or cast-iron skillet over medium-high heat. Add 1 tbsp oil. When the oil shimmers, place chicken skin-side down and press lightly for even contact.

Step 3: Sear to build color

Cook skin-side down 5–7 minutes without moving until deep golden brown. Flip and sear the flesh side for 2 minutes. Transfer chicken to a plate, skin-side up.

Step 4: Build the braise

Pour off excess fat, leaving about 1 tbsp in the pan. Reduce heat to medium, add the sliced garlic and the reserved marinade solids, and cook 30 seconds until fragrant. In a measuring cup, stir together coconut soda, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp brown sugar, and optional vinegar. Pour into the pan, scraping up the browned bits with a wooden spoon.

Step 5: Simmer gently until tender

Return the chicken skin-side up. The liquid should come about halfway up the sides; add 2–4 tbsp water if needed. Bring to a gentle simmer, cover, and cook on low for 15 minutes. Target an internal temperature of 175–185°F (79–85°C) for thigh meat that’s tender and juicy.

Step 6: Uncover and reduce to a glossy glaze

Uncover, increase heat to medium, and simmer 12–15 minutes, frequently spooning the bubbling sauce over the chicken. Rotate pieces for even color. The glaze is ready when it’s thick, syrupy, and coats the back of a spoon, with 1/3–1/2 cup sauce remaining. If it reduces too quickly, splash in a tablespoon of water; if it’s thin, keep simmering. For extra lacquer, briefly place the chicken skin-side down for 30–45 seconds, then return skin-side up.

Step 7: Rest, adjust, and serve

Turn off the heat and rest 5 minutes; the sauce will thicken slightly. Taste and adjust with a few drops of fish sauce for salt or a squeeze of lime/rice vinegar for brightness. Serve over warm jasmine rice with cucumber, scallions, and cilantro. Spoon plenty of sauce over the rice.

Pro Tips

• Use coconut soda, not coconut water. The sugar and carbonation promote fast browning and a lacquered glaze.
• Dry skin equals crisp skin. Pat thoroughly before searing and don’t crowd the pan.
• Gentle simmer, not a boil. Keep small, lazy bubbles to avoid tough meat and scorched sugars.
• Thermometer cue: thighs taste best at 175–185°F; they’re more tender than at 165°F.
• Pan size matters. A wider skillet reduces faster; add a tablespoon of water if the glaze thickens too early.

Variations

• Lemongrass-Chili: Add 1–2 stalks bruised lemongrass and sliced fresh chilies with the braising liquid for citrusy heat.
• Caramel Start: Melt 2 tbsp sugar with 1 tbsp water over medium heat until amber, then add coconut soda to deglaze for deeper caramel notes.
• Oven Finish: After the covered simmer, reduce uncovered at 375°F (190°C) in the oven for 12–15 minutes for even glazing.

Storage & Make-Ahead

Marinate chicken up to 24 hours ahead. Cooked Ga Roti keeps 3–4 days in an airtight container in the fridge or up to 2 months in the freezer. Reheat gently in a covered skillet with a splash of water over low heat, or in a 325°F (165°C) oven until warmed through. Store rice separately for best texture.

Nutrition (per serving)

Approx. 520 calories; 32 g protein; 26 g fat; 40 g carbs; 12 g sugar; 1180 mg sodium. Based on one chicken thigh with glaze and about 3/4 cup cooked jasmine rice. Values are estimates and will vary with exact products and how much sauce is consumed.