Vietnamese Style Fish Sauce Chicken Drumsticks 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-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.

FISH SAUCE CHICKEN WINGS: VIETNAMESE STYLE

Steps:

• First make the marinade. Mince the garlic with the salt. We used a garlic press and mixed the salt in. Add the warm water and let sit for 10 minutes. Add the fish sauce and sugar, stirring to dissolve.
• Place the chicken wings in a separate large bowl with ½ cup of the fish sauce mixture and toss. Marinate for 4 hours or overnight, setting aside the rest of the fish sauce mixture in the refrigerator.
• When the wings are done marinating, transfer to a colander, and let drain for 15 minutes. Mix the rice flour and cornstarch together, and toss the wings in the dry mixture until coated.
• Bake the wings at 475 degrees for 24 minutes, flipping halfway through. Halfway through the cooking time, start to make the glaze.
• Add ¼ cup of water to the reserved fish sauce mixture and transfer to a hot wok. Add the chili paste. Bring to a boil in a wok, and reduce for 1-2 minutes. Add the wings and toss to coat them in the glaze, about 1 minute.
• Serve with some refreshing sliced cucumbers on the side!