Pan "roasted" chicken....crispy skin?
There is a Vietnamese dish called ga ro ti that is basically roasted chicken made without an oven. First it is fried till browned then coconut soda (or coconut water) is added with the original marinade and reduced to create a glaze. Many today make it by frying in the pan then finishing in the oven to get the skin crispy but originally due to the lack of oven in Vietnam it was always made in pan (or so I read).
What is your take on this method? I tried it and my skin lost crispyness. I am marinating right now for tomorrow and am thinking after I brown both sides and get skin crispy, I will only rotate it to re-glaze the skin then flip them right back over to continue cooking.
Would a saute pan be the best for something like this?