(1) Vietnamese Crispy Roasted Chicken (Gà Nướng Da Giòn)
Ingredients
Chicken
* 1 whole chicken (1.5–1.8 kg), butterflied or cut into halves
* 2 tbsp fish sauce
* 1 tbsp light soy sauce
* 1 tbsp oyster sauce
* 1 tbsp honey
* 1 tbsp sugar
* 1 tsp salt
* 1 tsp ground black pepper
* 1 tsp five-spice powder
* 1 tsp paprika (optional, for color)
* 6 cloves garlic, minced
* 2 shallots, minced
* 1 stalk lemongrass, white part only, finely minced
* 1 tbsp grated ginger
* 2 tbsp vegetable oil
For Extra Crispy Skin
* 1 tbsp rice vinegar
* 1 tbsp vegetable oil
Instructions
1. Prepare the Chicken
* Pat the chicken completely dry using paper towels.
* Butterfly the chicken or leave it whole if preferred.
2. Make the Marinade
Mix together:
* Fish sauce
* Soy sauce
* Oyster sauce
* Honey
* Sugar
* Salt
* Pepper
* Five-spice powder
* Paprika
* Garlic
* Shallots
* Lemongrass
* Ginger
* Oil
Rub the marinade all over the chicken, including under the skin if possible.
Marinate for 8–12 hours or overnight in the refrigerator.
3. Dry the Skin
* Remove the chicken from the refrigerator.
* Pat the skin dry and let it air-dry uncovered for 30–60 minutes.
* Brush the skin with the rice vinegar and lightly coat with vegetable oil.
4. Roast
Preheat oven to 190°C (375°F).
Roast the chicken for:
* 60–75 minutes, depending on size.
* Increase the temperature to 220°C (425°F) during the last 10–15 minutes until the skin is deep golden and crispy.
* The internal temperature should reach 75°C (165°F).
* Rest the chicken for 10 minutes before chopping into serving pieces.
(2) Grilled BBQ Chicken Drumsticks
Ingredients
Chicken
* 2 kg chicken drumsticks (10–12 pieces)
Marinade
* 3 tbsp soy sauce
* 2 tbsp Worcestershire sauce
* 2 tbsp ketchup
* 2 tbsp brown sugar
* 2 tbsp honey
* 2 tbsp apple cider vinegar (or cane vinegar)
* 1 tbsp Dijon mustard (optional)
* 1 tbsp paprika
* 1 tsp smoked paprika (optional)
* 1 tsp garlic powder
* 1 tsp onion powder
* 5 cloves garlic, minced
* 1 tsp black pepper
* 1 tsp salt
* ½ tsp cayenne pepper (optional)
* 2 tbsp vegetable oil
BBQ Glaze
* 1 cup barbecue sauce
* 2 tbsp honey
* 1 tbsp butter, melted
* 1 tbsp ketchup
* 1 tsp apple cider vinegar
Instructions
1. Marinate the Chicken
* In a large bowl, whisk together all the marinade ingredients.
* Add the chicken drumsticks and coat well.
* Cover and refrigerate for 4–8 hours, preferably overnight.
2. Prepare the Grill
* Preheat the grill to medium heat (180–200°C / 350–400°F).
* Lightly oil the grill grates.
3. Grill the Chicken
* Grill the chicken over indirect heat for 20–25 minutes, turning every 5 minutes.
* Move to direct heat and cook for another 8–10 minutes until lightly charred.
4. Glaze
Mix together:
* BBQ sauce
* Honey
* Butter
* Ketchup
* Vinegar
Brush the glaze generously over the chicken during the last 5–8 minutes, turning and basting several times until the sauce becomes sticky and caramelized.
5. Rest
Let the chicken rest for 5 minutes before serving.
(3) Honey Garlic Glazed Chicken
Ingredients
Chicken
* 2 kg chicken wings or drumsticks (10–12 pieces)
Marinade
* 3 tbsp soy sauce
* 1 tbsp oyster sauce
* 2 tbsp honey
* 1 tbsp brown sugar
* 1 tbsp lemon juice
* 8 cloves garlic, minced
* 1 tsp grated ginger
* 1 tsp paprika
* ½ tsp black pepper
* 1 tsp salt
* 2 tbsp vegetable oil
Honey Garlic Glaze
* ½ cup honey
* ¼ cup soy sauce
* 2 tbsp brown sugar
* 1 tbsp oyster sauce
* 1 tbsp ketchup
* 6 cloves garlic, finely minced
* 1 tsp grated ginger
* 1 tbsp butter
* 1 tsp cornstarch
* 2 tbsp water
Instructions
1. Marinate the Chicken
* Combine all the marinade ingredients in a large bowl.
* Add the chicken drumsticks and coat well.
* Cover and refrigerate for 2–8 hours, preferably overnight.
2. Bake or Grill
Oven Method
* Preheat oven to 200°C (400°F).
* Arrange the drumsticks on a lined baking tray with a wire rack.
* Bake for 35–40 minutes, turning halfway through.
Grill Method
* Grill over medium heat for 30–35 minutes.
* Turn every 5 minutes until evenly cooked.
3. Make the Honey Garlic Glaze
* In a saucepan, combine:
* Honey
* Soy sauce
* Brown sugar
* Oyster sauce
* Ketchup
* Garlic
* Ginger
* Bring to a gentle simmer for 3–4 minutes.
* Stir in the butter.
* Mix the cornstarch with water and stir into the sauce.
* Cook for another 1–2 minutes until thick and glossy.
4. Glaze the Chicken
* Brush the glaze generously over the chicken during the last 8–10 minutes of cooking.
* Continue turning and brushing several times until the glaze becomes sticky and caramelized.
For extra caramelization, broil for 2–3 minutes, watching carefully to prevent burning.
(4) Crispy Fried Chicken Drumsticks
Ingredients
Chicken
* 2 kg chicken drumsticks (10–12 pieces)
Marinade
* 1 cup buttermilk (or 1 cup evaporated milk + 1 tbsp vinegar)
* 3 tbsp soy sauce
* 1 tbsp fish sauce (optional, for extra flavor)
* 1 tbsp calamansi juice or lemon juice
* 8 cloves garlic, minced
* 1 tsp onion powder
* 1 tsp paprika
* 1 tsp salt
* 1 tsp ground black pepper
* ½ tsp white pepper
* 1 tsp MSG (optional)
* 1 tsp baking powder
Marinate for 4–12 hours, preferably overnight.
Crispy Coating
* 2 cups all-purpose flour
* 1 cup cornstarch
* 1 tsp baking powder
* 2 tsp salt
* 1 tsp black pepper
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp paprika
* ½ tsp cayenne pepper (optional)
For Frying
* 1½–2 liters vegetable oil
Instructions
1. Marinate
* Combine all the marinade ingredients in a large bowl. Add the chicken drumsticks, coat well, cover, and refrigerate overnight for the best flavor.
2. Prepare the Coating
In a separate bowl, whisk together:
* Flour
* Cornstarch
* Baking powder
* Salt
* Pepper
* Garlic powder
* Onion powder
* Paprika
* Cayenne pepper
3. Coat the Chicken
* Remove each drumstick from the marinade, letting excess drip off.
* Dredge thoroughly in the flour mixture.
* Press the coating firmly onto the chicken.
* For an extra-crispy crust, dip the coated chicken lightly back into the marinade, then coat again with the flour mixture (double dredging).
Let the coated chicken rest for 10–15 minutes before frying.
4. Fry
* Heat the oil to 170°C (340°F).
* Fry the drumsticks in batches for 12–15 minutes, turning occasionally.
* Increase the oil temperature to 190°C (375°F) and fry for an additional 2–3 minutes until deep golden brown and extra crispy.
* Drain on a wire rack or paper towels.
The chicken is done when the internal temperature reaches 75°C (165°F).
(5) Air Fryer Whole Chicken
Ingredients
Chicken
* 1 whole chicken (1.3–1.8 kg), giblets removed
* 2 tbsp olive oil or melted butter
Seasoning
* 2 tsp salt
* 1 tsp ground black pepper
* 2 tsp paprika
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp dried thyme
* 1 tsp dried rosemary
* 1 tsp dried oregano
* ½ tsp cayenne pepper (optional)
* 1 tsp brown sugar (helps caramelize the skin)
Aromatics (Optional)
* 1 small onion, quartered
* 1 whole garlic head, halved
* 1 lemon, halved
* 2–3 sprigs fresh rosemary or thyme
Instructions
1. Prepare the Chicken
* Pat the chicken completely dry with paper towels.
* If desired, tie the legs together with kitchen twine for even cooking.
2. Season
* Mix together all the seasoning ingredients.
* Rub the chicken with olive oil or melted butter.
* Coat the entire chicken, including under the wings and inside the cavity, with the seasoning.
* Stuff the cavity with the onion, garlic, lemon, and fresh herbs (optional).
Cover and refrigerate for 4–12 hours, or overnight for the best flavor.
3. Air Fry
* Preheat the air fryer to 180°C (360°F) for 5 minutes.
* Place the chicken breast-side down in the air fryer basket.
* Cook for 30 minutes.
* Carefully flip the chicken breast-side up.
* Continue cooking for 25–35 minutes, depending on the size of the chicken.
During the last 5–8 minutes, increase the temperature to 200°C (400°F) to achieve extra crispy, golden skin.
The chicken is fully cooked when the thickest part of the thigh reaches an internal temperature of 75°C (165°F).
4. Rest
* Remove the chicken from the air fryer and let it rest for 10–15 minutes before carving to keep the meat juicy.
(6) Chinese Five-Spice Roast Chicken
Ingredients
Chicken
* 1 whole chicken (1.5–2 kg), butterflied or left whole
Marinade
* 3 tbsp light soy sauce
* 2 tbsp oyster sauce
* 1 tbsp dark soy sauce
* 2 tbsp Shaoxing wine (or dry sherry)
* 2 tbsp honey
* 1 tbsp brown sugar
* 2 tbsp sesame oil
* 6 cloves garlic, minced
* 1 tbsp grated ginger
* 2 tsp Chinese five-spice powder
* 1 tsp white pepper
* 1 tsp paprika (optional, for color)
* 1 tsp salt
For Crispy Skin
* 1 tbsp rice vinegar
* 1 tbsp honey
* 1 tbsp vegetable oil
Instructions
1. Marinate the Chicken
* Pat the chicken completely dry with paper towels.
* In a bowl, combine:
* Soy sauce
* Dark soy sauce
* Oyster sauce
* Shaoxing wine
* Honey
* Brown sugar
* Sesame oil
* Garlic
* Ginger
* Chinese five-spice powder
* White pepper
* Paprika
* Salt
* Rub the marinade all over the chicken, including inside the cavity and under the skin if possible.
* Cover and refrigerate for 8–24 hours, preferably overnight.
2. Dry the Skin
* Remove the chicken from the refrigerator 30 minutes before cooking.
* Pat the skin dry.
* Brush the skin with a mixture of rice vinegar, honey, and vegetable oil.
* Let the chicken air-dry for 20–30 minutes for crispier skin.
3. Roast the Chicken
* Preheat the oven to 190°C (375°F).
* Place the chicken on a wire rack over a baking tray.
* Roast for 60–75 minutes, depending on the size of the chicken.
* During the last 10–15 minutes, increase the oven temperature to 220°C (425°F) until the skin is deep golden and crispy.
The chicken is done when the thickest part of the thigh reaches 75°C (165°F).
4. Rest
* Let the chicken rest for 10–15 minutes before carving.
