Vietnamese Chicken Sticks Recipes

VIETNAMESE-STYLE FISH SAUCE CHICKEN DRUMSTICKS

Steps:

• In a small saucepan, bring broth to a boil. Remove from heat; add mushrooms. Soak for 30 minutes, until softened. Remove mushrooms from broth and dice. Reserve mushrooms and broth separately. To a small bowl, add garlic and 1/4 cup reserved broth; let stand for 3 minutes. Pour mixture through a fine sieve over a bowl, pressing garlic lightly with a spoon. Reserve garlic and garlic-infused broth separately. Add fish sauce and 1/4 cup cane juice to reserved garlic-infused broth; stir until dissolved. To a resealable bag or container, add chicken and half of fish sauce mixture, reserving remainder for sauce. Toss well and refrigerate overnight. Refrigerate all reserved ingredients until ready to proceed. In a small pan on high, add oil and reserved garlic. Reduce heat to medium low and cook until golden. Drain through a fine-mesh sieve into a heat-resistant bowl; reserve oil for another use (such as stir-frying or searing meats). Drain garlic on paper towel and set aside. Preheat oven to 425°F. In a colander, drain chicken, discarding marinade. Toss chicken in flour, shaking off excess, and arrange on a parchment-lined baking sheet. Mist with cooking spray; bake for 25 to 30 minutes, until golden. Turn and mist again; bake for 15 to 20 minutes more, until crisp and no longer pink inside. Meanwhile, prepare pickled vegetables: In a large bowl, toss carrots, radish, salt and remaining 1 tsp cane juice and set aside to soften, about 15 minutes. Add vinegar and toss. Cover and refrigerate until serving. Once chicken is baked, add remaining broth and reserved mushrooms to reserved fish sauce mixture. To a large nonstick skillet or wok, add fish sauce mushroom mixture and sambal oelek. Bring to a boil; cook for about 30 seconds, until reduced by half and thick enough to coat the back of a spoon. To a large bowl, transfer drumsticks and add sauce, tossing gently to coat. Add 1/2 cup cilantro, 1/4 cup mint, reserved crispy garlic and toss again. Drain excess liquid from vegetables, mix in cucumber and remaining 1/2 cup cilantro and 1/4 cup mint. Serve alongside drumsticks.

VIETNAMESE CHICKEN STOCK

Steps:

• Combine all ingredients plus 1 gallon of water in a large dutch oven. Bring to a boil, then reduce heat and simmer 3 hours.
• Strain broth through a cheesecloth lined colander into a bowl and discard the solids.

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 CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Wash & pat dry chicken.
• Drizzle a small amount of olive oil to chicken, about a teaspoon for each chicken.
• Season with salt and pepper (or garlic salt if you like).
• In sauce pan over medium heat, melt butter and add minced garlic. wait for garlic to brown.
• Add sugar and soy sauce.
• Stir sauce until hot and boiling.
• Turn off heat.
• Add sauce to chicken and cook covered with foil in the oven for 45 minutes, basting and turning chicken every 15 minutes. Last 15 minutes, cook uncovered.
• Serve with rice, sliced tomatoes and cucumbers. Use sauce after to put on rice or enjoy with Maggi.

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 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).