Vietnamese Chicken Sticks Recipes

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

VIETNAMESE CHICKEN STICKS

Steps:

• whisk together all first 9 ingredients.
• add in ground chicken and mix together*gently*.
• shape the meat into sticks (should look like 3 inch long cylinders, should take 2-3 tbsp of chicken mixture per stick).
• cover and refrigerate for 4-6 hrs.
• whisk together dipping sauce ingredients and set aside.
• light your grill.
• grill sticks over medium heat, turning to prevent burn, until cooked through.

VIETNAMESE-STYLE CARAMELIZED CHICKEN

Steps:

• Heat the vegetable oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Season the chicken thighs with salt and pepper and add to the skillet; cook until browned, about 4 minutes per side. Remove to a plate.
• Remove and discard 3 tablespoons rendered fat from the skillet; reduce the heat to medium. Add the garlic, shallot and ginger and cook until softened, 2 to 3 minutes. Add the coconut water, fish sauce and brown sugar and stir until the sugar is melted. Bring to a simmer and cook until the sauce thickens (the bubbles will begin to slow as it thickens), 4 to 5 minutes.
• Return the chicken and any collected juices to the skillet and stir to coat the chicken. Cook, reducing the heat if the sauce starts thickening too much, until the chicken is cooked through, 5 to 6 minutes. Remove from the heat and stir in the jalapeños. Serve the chicken over the rice and top with cilantro leaves.

VIETNAMESE STICKY CHICKEN WITH DAIKON AND CARROT PICKLE

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).

CHICKEN ON A STICK

Steps:

• In a large bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 3-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On metal or soaked wooden skewers, thread chicken. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink, basting frequently with reserved marinade.

VIETNAMESE CHICKEN SKEWERS

Steps:

• Combine the garlic, onion, lemongrass, ginger, peppers, cilantro, fish sauce, sugar, and lime in a saucepan.
• Slowly bring to a boil over medium heat, then take off the stove and cool.
• Cut chicken breasts into 1-inch cubes.
• Toss the chicken into the marinade and let it marinate for 1 to 2 hours.
• Soak wooden skewers in cold water for 30 minutes.
• Skewer the chicken cubes and grill them for 3 to 4 minutes a side, until they're firm and lightly charred.

VIETNAMESE CHICKEN STICKS

Steps:

• TO MAKE THE CHICKEN STICKS: In a large bowl whisk together the first 9 chicken stick ingredients, then add the ground chicken. Mix gently with your hands, being careful not to overwork the meat. Moisten your hands with water and shape the meat into 3-inch cylinder-shaped sticks, using about 3 tablespoons of the mixture for each one. Cover with plastic wrap and refrigerate for at least 2 hours. TO MAKE THE SAUCE: In a medium bowl whisk together the 7 sauce ingredients. Generously brush or spray the chicken sticks all over with vegetable oil. Grill over Direct Medium heat until just cooked through, 8 to 10 minutes, turning once halfway through grilling time. Serve the sticks in the lettuce leaves and topped with the mint, cilantro, nuts, and green onions, as desired. Provide your guests with individual bowls of sauce for dipping the rolls.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

VIETNAMESE CHICKEN STICKS

Steps:

• TO MAKE THE CHICKEN STICKS: In a large bowl whisk together the first 9 chicken stick ingredients, then add the ground chicken. Mix gently with your hands, being careful not to overwork the meat. Moisten your hands with water and shape the meat into 3-inch cylinder-shaped sticks, using about 3 tablespoons of the mixture for each one. Cover with plastic wrap and refrigerate for at least 2 hours. TO MAKE THE SAUCE: In a medium bowl whisk together the 7 sauce ingredients. Generously brush or spray the chicken sticks all over with vegetable oil. Grill over Direct Medium heat until just cooked through, 8 to 10 minutes, turning once halfway through grilling time. Serve the sticks in the lettuce leaves and topped with the mint, cilantro, nuts, and green onions, as desired. Provide your guests with individual bowls of sauce for dipping the rolls.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.