Spicy Vietnamese Chicken Recipes

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

VIETNAMESE STYLE CARAMEL CHICKEN WINGS

Steps:

• Simmer the water and sugar in a sauce pan over medium heat until it turns a deep amber, about 10-15 minutes.
• Mix the fish sauce, lime juice, chili sauce, and garlic and carefully add it to the pan, then heat until the caramel dissolves.
• Marinate the chicken wings in the sauce for 30 minutes to overnight.
• Place the chicken wings on a rack, on a foil lined baking sheet and bake in a preheated 400F/200C oven until golden brown and crispy, about 25-30 minutes.
• Meanwhile place the marinade in a sauce pan and simmer over medium heat to thicken, about 7-10 minutes.
• Toss the wings in the caramel sauce and enjoy.

VIETNAMESE CHICKEN WITH GINGER

Steps:

• Have ready 1/2 cup water. If using Chinese brown sugar, put it and 2 Tbs. water in a 10-inch straight-sided skillet over medium heat. Stir frequently with a wooden spoon, chopping up the sugar with the spoon until it dissolves completely, 4 to 5 minutes. (If using white sugar, put it-without the water-in a 10-inch straight-sided skillet over medium. Cook until it starts to melt at the edges and turn golden brown, about 5 minutes.)
• Reduce the heat to medium low and continue cooking, stirring constantly if using brown sugar or gently swirling the pan if using white sugar, until the bubbling caramel darkens to a reddish brown, 3 to 4 minutes. Remove the pan from the heat and, with your face averted to avoid steam and spatters, carefully pour the 1/2 cup water into the pan. The caramel may harden; if it does, set the pan over medium-high heat and stir until it dissolves. Stir the liquid to blend in the caramel and pour it into a heatproof measuring cup or bowl.
• Wipe out the pan and heat the olive oil over medium high. Add the shallot and ginger and cook, stirring frequently, until they're softened and starting to brown, 2 to 3 minutes. Transfer to a bowl.
• Set the skillet back over high heat. Add the seasoned chicken pieces and cook until they lose their raw color on the outside, about 2 minutes per side; the pan will be crowded and the chicken needn't brown. Stir in the fish sauce, salt, pepper, chile flakes, and reserved caramel. Reduce the heat to medium and cook at a vigorous simmer, turning the chicken every few minutes, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Stir in the reserved ginger and shallot and cook for 3 to 4 minutes to blend the flavors. Transfer to a serving plate and garnish with the scallion rings.

VIETNAMESE SPICY LEMONGRASS CHICKEN (Gà XàO Sả ỚT)

Steps:

• Marinade: Combine chicken and marinade ingredients, and let it sit to marinate for 15 minutes.
• Mince aromatics: Clean the lemongrass, remove the outer layers of rough leaves and find the yellow leaves inside. Slice the lemongrass roots into ⅛" slices first, then add to a food processor to finely mince and set aside. Mince/process the garlic then set aside. Mince/process shallots and set aside.
• Make the chile sauce: Combine fish sauce, sambal, and coconut juice and mix to combine.
• Pat dry your chicken, cut into bite size pieces.
• In a pan over medium-high heat, add four tbsp of oil and add the shallots and saute until light brown. Add the garlic and saute until light brown. Add lemongrass and stir until fragrant. Add the chicken and brown it a little.
• Lower to medium heat, add the Chile Sauce. Stir to mix, taste and adjust as necessary, then cover with a lid. After about five minutes, stir a bit, retaste and reseason if necessary, add more cooking time if needed.
• Add the garnish about 1-2 minutes before the chicken finishes cooking to soften a bit. The dish is done once the chicken reaches an internal temp of 165 °F, or until the center of the chicken is no longer pink.
• Serve with a side of rice.

VIETNAMESE SPICY CHICKEN FLOSS WITH LEMON LEAVES

Steps:

• Slice the lemon grasses diagonally.Cut the lemon leaves lengthwise in half or triples.Next, cut the shallots and ginger into thin slices.Then mince the garlic and chilli finely.
• After washing the chicken breast thoroughly, place it in a pot, fill it with water and add crushed shallots, sliced ginger, 3 - 4 crushed lemon leaves and a bit seasonings: 1 tsp salt, msg, pepper.
• Cover the pot and turn on the stove to heat for about 7-8 minutes. Then turn off the heat and put the lid on the pot and let it stay for about 15 minutes.
• For chicken to cool quickly and not to turn brown, after boiling the chicken, fish the chicken out and soak it in a bowl of icy water immediately.
• When the chicken has cooled completely, shred it into thin strands.
• First, you fry the minced garlic using three tablespoons of cooking oil.
• When the garlic turns golden-brown, add the following spices: cashew powder, curry powder, five-spice powder, MSG, sugar, fish sauce, salt, minced chilli and chicken broth, then stir them all to blend everything together.
• Wait for the above mixture to blend, then add the chicken to stir-fry together and stir well as the chicken spices up evenly. Once you see the chicken is evenly coloured, decrease the heat to low and continue to stir.
• Wait for the water in the pan until reduced, then you add the dried chilli, lemongrass and lemon leaves and stir all together.
• Stir until the chicken is drained, and you can turn off the heat and dry it.
• At this step, you must divide the chicken into batches. Each batch you put in the air fryer and adjust the temperature to 100 degrees C for20 minutes for the first time, but 100 degrees C for 30 minutes for the second time, then you have dried it.

SPICY VIETNAMESE CHICKEN SANDWICHES

Steps:

• Toss the chicken with the soy sauce, 1 T. of the mayo and the sliced shallot. Cover and let marinate in the fridge for about 1 hour.
• In another bowl, mix the sliced carrots with the pickled onions and their liquid and let stand at room temperature for about 1 hour.
• Heat up a grill pan on high heat. Grill the chicken until charred and the chicken is cooked through - about 2 minutes per side. Put the shallots on after you flip the chicken. If you add the shallots right away, they will get too done.
• Spread the mayo on the cut sides of the toasted baguette and then spread with Sriracha (to taste -- it's spicy). * I actually like to make a mixture in a bowl of the mayo and Sriracha, then spread it onto the bread. On th bottom half of the baguette, layer the carrots, pickled onions and sliced cucumber. Top with the grilled chicken and shallot slices. Lay the cilantro sprigs, if using, over the chicken and close the sandwich.
• Cut the sandwich crosswise into 6 pieces and serve!

SPICY VIETNAMESE STIR-FRY WITH CHICKEN

Steps:

• To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
• To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
• To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
• Return to a boil and cook briefly until thickened.
• To serve: Spoon stir-fry over rice; garnish with lime and cilantro.

VIETNAMESE CHICKEN WINGS

Steps:

• Rinse the chicken wings with cold water. Pat dry with paper towels. Transfer the chicken to a big bowl or a Ziplock bag.
• In a bowl, add the garlic, fish sauce, sugar and ground black pepper together. Stir to mix well.
• Add the marinade to the chicken wings, combine well so the chicken wings are well coated with the marinade. Marinate the chicken wings for two hours or best overnight in the refrigerator.
• Preheat oven to 400°F (207°C). Arrange the chicken wings on a baking sheet lined with parchment paper. Bake for 30 minutes or until the surface turns golden brown. Top with the crushed peanuts and cilantro and serve immediately.

VIETNAMESE CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
• In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
• Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
• Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
• To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

EASY VIETNAMESE PAN-FRIED SPICY LEMONGRASS CHICKEN (Gà CHIêN Sả ỚT)

Steps:

• Heat up oil in a medium-size wok or skillet on high heat. Add chicken and toss for about 10 minutes or until golden brown on all sides.
• Push the chicken to the side to clear the center of the skillet. Add garlic, lemongrass, shallots, and chili peppers. Pan fry until fragrant (about 30 seconds) then combine with the chicken.
• Season with fish and sugar. Add a little at a time to taste. Continue to cook for another 2-4 minutes until chicken is caramelized.
• Garnish with thinly sliced green onions and serve immediately for best results.

SPICY VIETNAMESE CHICKEN

Steps:

• Mix all ingredients together except for cilantro. Let marinate at least 4 hours or overnight. Pour into a hot pan and cook until chicken is done. Garnish with cilantro