Site Overlay


I’ve been wanting to create the most perfect Vietnamese style pan-roasted chicken in a while…I think I finally made it last nite. It’s kind of like a ga roti but with an American flare to it’s cooking techniques. I hope you make and enjoy this dish. xoxo.

Pan-Roasted 5-Spice Honey Glazed Chicken

Source: Lo Huynh (2 servings)

2 chicken breasts, bone-in

1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon honey
1 teaspoon Chinese 5-spice
3 tablespoon oil

1. In a bowl, whisk the marinade ingredients together.
2. In a plastic bag, throw in your chicken breasts with the marinade.
3. Marinade the chicken for at least one hour and up to overnight.
4. In a pan, add oil to coat the pan.
5. Over high heat, sear the chicken. Cook the skin side down first. Once it develops a nice sear, flip and sear the other side.
6. Place your pan with the chickens in the oven and roast at 375 degrees F for about 25 minutes. Raise the temp to 400 degrees F and cook for another ten to fifteen minutes, basically until the skin is crispy and your chicken is fully cooked and juices run clear.
7. Serve the pan juices on the side to either pour over the chicken or dip the chicken in.
8. Serve with jasmine rice or a nice salad consisting of romaine {cut into bite sized pieces}, cucumbers {sliced}, and tomatoes {cut into wedges} with a Vidalia sweet onion Vetnamese inspired vinaigrette.

Vidalia sweet onion Vietnamese Vinaigrette
* serves 2

3 tablespoons rice vinegar
1 tablespoon sugar
6 tablespoons grape seed oil
tt sea salt and fresh crushed black pepper
1/4 each Vidalia sweet onion, julienned

1. Whisk rice vinegar, sugar, salt, pepper, and grape seed oil until emulsified.
2. Add in the julienned Vidalia sweet onions.
3. Let the vinaigrette marinate for about an hour before serving.
4. Toss with romaine lettuce, tomatoes, and cucumbers.