This is my version of the classic Viet dish Ga Ro Ti using the essential Vodka 5-Spice Marinade. There are many variations of making this scrumptious dish with some opting to bake it. That technique is good too but I like the pan-cook method because it’s faster and I can easily thicken the marinade into a rich caramelly sauce. We don’t waste any of this delicious sauce at my house, we mix our rice right in the pan and serve a “dirty” rice with the savory and sweet chicken. Try it–it’s absolutely scrumptious!
Watch the video below for instructions.
1 1/2 lbs boneless skinless chicken thighs
5 garlic cloves
1 Tbsp Vodka 5-Spice Marinade
or 1 tsp 5-spice powder
3 Tbsp soy sauce or tamari
1 Tbsp sugar
1/4 tsp black pepper
1 Tbsp olive oil
1/3 cup water
Trim chicken of any excess fat and cut into large evenly sized chunks. Add the chicken to a large bowl.
Peel garlic cloves and crush with a knife.
Add garlic, Vodka 5-spice marinade or powder, soy sauce, sugar, black pepper to chicken and combine well.
Cover with plastic wrap and marinate in refrigerator for at least 1 hour. Overnight is best.
Heat a large pan or skillet over high heat. Add olive oil. Place chicken pieces into pan and cook on each side for 2 minutes.
Pour in remaining marinade, add water and cover the pan. Turn heat to low and cook chicken for 6-8 minutes depending on thickness of chicken thighs.
Remove lid and flip all chicken pieces. Cook for another 6-8 minutes without covering. This allows the water to slowly evaporate.
Prick meat with knife or fork. If the juice runs clear, the chicken is cooked. If not, cook for a few more minutes and repeat the process. You can add a little more water if the pan starts to get dry.
There should still be liquid in the pan for this final part of thickening the sauce. If there’s no liquid left, add 2 Tbsp of water and deglaze the pan. Turn the heat to high and flip the chicken pieces in the sauce coating them well. As the sauce starts to thicken, keep rotating the chicken in the sauce so they are evenly covered with sauce. This process takes just 2-3 minutes. Turn-off heat. Serve hot!
Yields: 4 servings