Vietnamese Caramelized Chicken Marinade Recipes

VIETNAMESE CARAMEL CHICKEN

Steps:

• Dump the palm sugar in a small saucepan over medium-low heat and wait until the sugar sorta melts, which can take anywhere from 5 to 25 minutes. (If substituting light brown sugar for the palm sugar, you'll need to add a tablespoon or two cold water to the sugar before you place it over the heat and stir almost constantly as it melts.) Palm sugar is still a touch grainy even when it melts and that's okay. It may smoke ever so slightly, and that's okay. If the sugar appears to seize or scorch, though, lower the heat and go ahead and stir it.
• Meanwhile, measure your fish sauce and have it at the ready.
• When the sugar melts, turn off the heat under the sugar and slowly and carefully stir in the fish sauce, taking care as it may bubble and spatter. If the sugar seizes into clumps, simply return the pan to low heat and stir until everything melts once again. Let cool. The caramel sauce will thicken as it cools. Store in an airtight container for up to 1 month.
• Cut the chicken thighs into bite-size pieces.
• In a 10-inch claypot or sauté pan over medium heat, heat the oil. Add the ginger and shallots and sauté until softened, about 2 minutes. Increase the heat to medium-high and add the chiles, chicken, and 1/4 cup caramel sauce. Bring to a boil, then turn the heat down and simmer, uncovered, stirring or turning the chicken occasionally, until the chicken is cooked through and the sauce is bubbling, a shade darker, and thicker and stickier, 10 to 20 minutes. Garnish with cilantro and gobs of black pepper. Serve immediately with steamed rice.

VIETNAMESE COCONUT CARAMEL CHICKEN

Steps:

• Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.
• Stir, then put the chicken in SKIN SIDE DOWN.
• Adjust the heat so it is simmering energetically. Not rapidly, not a slow simmer (I use medium high heat on a weak stove, medium on a strong stove).
• After 25 minutes, turn the chicken.
• After another 25 minutes, the fat should separate from the sauce and turn a pale brown (see video).
• Turn chicken so the skin side is down. Move it around so the sauce doesn't catch on the bottom of the skillet and to brown the skin.
• Once sauce and skin is brown, remove from heat.
• Place chicken on serving plates, spoon over some sauce (don't need much, chicken is infused with flavour + sauce is strong).
• Garnish with shallots and chilli, if using. Serve with rice.

VIETNAMESE CARAMEL CHICKEN

Steps:

• Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
• Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
• Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
• Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.

VIETNAMESE MARINADE FOR CHICKEN

Steps:

• Whisk all marinade ingrediants together in a bowl.
• Place chicken breasts in a large ziplock bag and pour marinade over top.
• Refrigerate for at least 30 minutes but no longer than 4 hours.
• Heat a grill to medium-high. Chicken is easiest grilled if you brush vegetable oil liberally on the grill first so it doesn't stick.
• Grill, with lid down for 7 to 7 1/2 minutes per side.

21 SIMPLE VIETNAMESE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Vietnamese dish in 30 minutes or less!

GRILLED VIETNAMESE CHICKEN

Steps:

• PREPARE CHICKEN: Trim larger pieces of fat from chicken (don't worry about smaller ones - they'll burn off). Pound chicken to even thickness for even cooking. I use the bottom of a pot or heal of my hand.
• MARINATE CHICKEN: Place all marinade ingredients in a ziploc bag or sealed container. Mix or squish bag to combine well. Add chicken, Seal bag/container and marinate at room temperature for 30 minutes or overnight in fridge.
• HEAT GRILL to medium-high. Oil grill with paper towel or spray.
• GRILL CHICKEN AND SERVE: Remove chicken from marinade (reserve marinade for sauce if desired Note 2). If using low salt soy sauce, lightly sprinkle chicken with salt. Grill chicken for 3-5 minutes per side, depending on thickness of chicken. Instant thermometer should read 160F. Add green onions for last 2-3 minutes if using. Transfer chicken to plate. Cover loosely with foil and let rest 5 minutes. Garnish with green onions and chopped fresh cilantro if desired. Note 3 to bake.

VIETNAMESE CHICKEN RECIPE (LEMONGRASS CHICKEN)

Steps:

• Combine all the marinade ingredients in a bowl and add the chicken, ensuring it is coated with the marinade. Refrigerate overnight.
• Preheat the oven to 425F and line a baking sheet with aluminum foil or parchment paper. Place a baking rack on top.
• Place chicken thighs on baking rack and drizzle with the lime juice.
• Bake chicken for 40 minutes, flipping half way through.
• Skin should be browned and crispy. If it's not, place it under the broiler for a minute or two until it crisps up.

VIETNAMESE CARAMELIZED CHICKEN MARINADE

Steps:

• Cook the sugar in a small heavy saucepan over low heat, stirring constantly, until brown. It will smoke slightly.
• Immediately remove the pan from the heat and stir the fish sauce into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
• Return the mixture to low heat and gently boil, stirring occasionally, until the sugar is completely dissolved, about 3 minutes.
• Add the shallots and ground pepper to taste; stir to combine.
• Cover chicken with marinade for at least 1/2 hr, preferably more.
• Grill or barbecue or stir-fry for about 3 minutes.
• NOTE: Cool this sauce thoroughly before using. If cold food is added to a caramel sauce that is hot, the sugar will harden instantly and you'll end up with a dish full of candy chips.