Asian Chicken Meatball Sliders With Pickled Carrot And Daikon Recipes

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VIETNAMESE STICKY CHICKEN WITH DAIKON AND CARROT PICKLE



Vietnamese Sticky Chicken with Daikon and Carrot Pickle image

Categories     Chicken     Poultry     Vegetable     Marinate     Carrot     Radish     Brine     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

For chicken
2 garlic cloves, minced
3 tablespoons sugar
1 1/2 tablespoons Asian fish sauce
1 1/2 tablespoons vegetable oil
1 tablespoon fresh lime juice
1 1/2 teaspoons Sriracha or other Asian hot chile sauce
1 1/2 lb skinless boneless chicken breasts, cut crosswise into 1/4-inch-thick slices
For pickle
2 medium carrots, peeled
1/2 lb daikon radish, peeled
1/2 cup rice vinegar (not seasoned)
1/4 cup sugar
1 teaspoon salt
Accompaniments: at least 8 large red- or green-leaf lettuce leaves; about 8 fresh mint, basil, and/or cilantro sprigs; Sriracha or other Asian hot chile sauce
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer; a well-seasoned ridged grill pan

Steps:

  • Marinate chicken:
  • Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.
  • Make pickle while chicken marinates:
  • Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.
  • Grill chicken:
  • Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.
  • *Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).

PICKLED CARROTS AND DAIKON



Pickled Carrots and Daikon image

Provided by Taste of Home

Time 20m

Yield 16 servings.

Number Of Ingredients 8

1 medium daikon radish, peeled and julienned
1 cup julienned carrots
2 jalapeno pepper, seeded and thinly sliced
3/4 cup water
3/4 cup white vinegar
1/3 cup sugar
1 teaspoon kosher salt
2 drops liquid smoke, optional

Steps:

  • In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

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