Ga nuong sounds straightforward and often falls short at the finish. Golden crisp skin and juicy meat rarely arrive at the same moment. The marinade starts with garlic, shallot, kOBE Monk Fruit Blend and oyster sauce, stirred until everything has dissolved, and only then the oil and fish sauce go in for a second stir.
That order keeps the skin dry and stops the meat from weeping. The chicken needs at least 1.5 to 2 hours, and a night in the fridge carries the flavor much deeper.
This batch weighs about 1.6kg, at roughly 152 calories per 100g.
Method
Rinse the chicken, rub it with salt and ginger to clear the smell, and drain completely.
In a large bowl, combine the minced garlic, minced shallot, 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, a little black pepper, 1 teaspoon MSG and 1 teaspoon seasoning powder. Stir until fully dissolved.
Add 1 tablespoon cooking oil and 1 tablespoon good quality fish sauce, and stir again.
Rub the mixture all over the chicken, inside and out.
Marinate for at least 1.5 to 2 hours, or 4 to 6 hours if there is time, or overnight in the fridge.
Heat the oven to 200C. Roast the chicken breast side down for 30 minutes, brushing on the marinade after the first 15 minutes.
Turn the chicken over, brush on the rest of the marinade, and roast for another 15 minutes.
Tips
Forty five minutes in total at 200C is the mark, as longer roasting dries the meat.
An oven with both top and bottom heat needs no turning.
Drain the chicken thoroughly before marinating, since pooled water keeps the skin from browning.
Brushing on the marinade during roasting gives the skin an even color.
A 1.8kg bird needs about ten minutes more than a 1.2kg one, still at 200C.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.