Vietnamese Five-Spice Chicken and Rice (Cơm Gà Nướng)

Ingredients

• 11 Skin-on, deboned chicken thighs (The source gives 10–12 thighs; estimate uses 11.)
• 3 tbsp Fish sauce
• 2 tbsp Soy sauce
• 0.5 tbsp Chicken bouillon powder
• 2 tbsp Brown sugar
• 2 tbsp Maple syrup or honey (Use maple syrup or honey.)
• 2 tsp Chinese five-spice powder
• 6 cloves Garlic (Finely minced.)
• 2 large Shallots (Finely minced.)
• 1 tsp Ground black pepper
• 1 tbsp Cornstarch
• 1 tbsp Neutral oil (For the marinade.)
• 3 Green onions (Finely chopped, for scallion oil.)
• 2.5 tbsp Neutral oil (For scallion oil; the source gives 2–3 tablespoons.)
• Cooked rice (To serve; quantity not specified.)
• Cucumber (Optional serving accompaniment; quantity not specified.)
• Fresh herbs (For serving; type and quantity not specified.)
• Nước chấm (For serving; quantity not specified.)

Steps

1. 1

   Whisk together the fish sauce, soy sauce, chicken bouillon powder, brown sugar, maple syrup or honey, Chinese five-spice powder, ground black pepper, and cornstarch until smooth.

2. 2

   Stir the minced garlic, minced shallots, and 1 tablespoon neutral oil into the marinade. The cornstarch helps the marinade cling to the chicken, while the brown sugar and maple syrup or honey create a glossy, caramelized exterior.

3. 3

   Add the chicken thighs and massage the marinade all over the meat, including underneath the skin.

4. 4

   Cover the chicken and refrigerate for at least 4 hours, preferably overnight.

5. 5

   For air frying, remove any large pieces of garlic or shallot sitting directly on the skin so they do not burn. Arrange the thighs skin-side up in a single layer, working in batches so they are not crowded.

6. 6

   Air-fry the chicken at 390°F (200°C) for 14–16 minutes, or until deeply browned and cooked through.

7. 7

   Alternatively, for baking, arrange the chicken skin-side up on a lined baking sheet.

8. 8

   Bake at 425°F (220°C) for 20–25 minutes, depending on the thickness of the thighs. Broil for the final 2–4 minutes if the skin needs more color.

9. 9

   Let the cooked chicken rest for 5 minutes before slicing.

10. 10

    Meanwhile, combine the finely chopped green onions and 2–3 tablespoons oil, then microwave for 1–1½ minutes to make the scallion oil.

11. 11

    Serve the chicken over rice, topped with scallion oil, cucumber, fresh herbs, and nước chấm. Alternatively, tuck the chicken into bánh mì.

Notes

The source provides two cooking options: air frying or baking. It does not specify a chicken internal temperature. Rice, cucumber, fresh herbs, and nước chấm are serving suggestions without quantities.

Nutrition per serving

• main
• Vietnamese
• Southeast Asian
• air-fried
• baked
• high-protein
• chicken
• meal-prep