Vietnamese Marinade For Chicken Recipes

VIETNAMESE CARAMEL CHICKEN

Asian-style chicken with steamed rice.

Provided by Dan Wentzel

Categories World Cuisine Recipes Asian Vietnamese

Time 35m

Yield 6

Number Of Ingredients 11

Vietnamese Caramel Chicken image

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.

Nutrition Facts : Calories 463.8 calories, Carbohydrate 6.7 g, Cholesterol 141.4 mg, Fat 30.4 g, Fiber 0.2 g, Protein 38.7 g, SaturatedFat 7.7 g, Sodium 675.6 mg, Sugar 5.6 g

Ingredients

2 tablespoons white sugar
2 tablespoons fish sauce
ground black pepper to taste
3 pounds chicken thighs
3 tablespoons water
1 tablespoon fish sauce
½ tablespoon white sugar
3 teaspoons rice vinegar
3 tablespoons vegetable oil, divided
5 cloves garlic, minced
2 jalapeno peppers, sliced

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories World Cuisine Recipes Asian Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

Vietnamese Grilled Lemongrass Chicken image

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).

Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g

Ingredients

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

VIETNAMESE CARAMELIZED CHICKEN MARINADE

This works just as well with pork. It's not overly sweet, but wonderfully different. Great grilled as well. If the fish sauce is too strong, replace a tablespoon of fish sauce with water. Prep time does not include marinade time. If you don;t want to marinade, just use it as a stir-fry sauce.

Provided by melting pot

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

Vietnamese Caramelized Chicken Marinade image

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.

Nutrition Facts : Calories 383.5, Fat 11.6, SaturatedFat 3.3, Cholesterol 80, Sodium 2276, Carbohydrate 41.2, Fiber 0.1, Sugar 34.3, Protein 28.5

Ingredients

1/3 cup white sugar
1/4 cup fish sauce, at room temperature
4 shallots, fienly minced
1/4-1/2 teaspoon white pepper or 1/4-1/2 teaspoon black pepper
250 g chicken breasts, thinly sliced