Viet-Thai chicken
I saw a recipe in a Vietnamese cookbook where they marinaded chicken wings with salt and fresh garlic, deep-fried them, then glazed them in a sugar-fish sauce syrup and served them with a lime and black pepper dip. I combined the glaze and the dip instead and I wanted a bit more flavor so I added lemon grass. I found it tasted like honey chicken, and was disappointed that although it tasted fine, it too ordinary. If I were to cook it again, I would make it more interesting and add chili padi and coriander leaves, leaving a few pieces unglazed for my youngest who doesn't like sweet and sour sauce and can't take hot food. Yes that's what I would do, and so that's the recipe I'll give here. It would be more Thai than Viet, but since the original recipe was Viet, I'll still give it credit and call it Viet-Thai. Indochine sounds too political.
Viet-Thai Chicken
1/2 chicken, chopped, or 12 wings
1/2 T garlic powder*
1 T chicken stock powder
1 lemon grass, crushes and sliced finely (optional)
* I prefer to use powder as it will stick to the wings better than fresh garlic
--Just marinade the chicken with the above ingredients overnight, or at least 6 hours. Then deep-fry until done.
The Glaze/Dip
juice from 1 large lime
3 T fish sauce
2 T palm sugar
5 chili padis (small red chillies), chopped finely
1 T finely chopped coriander leaves
--Put sugar and fish sauce into a small pot and heat until sugar is thickened. Add the remaining ingredients and dip the fried chicken in one by one to coat, or if you prefer, serve the dip separately.
I saw a recipe in a Vietnamese cookbook where they marinaded chicken wings with salt and fresh garlic, deep-fried them, then glazed them in a sugar-fish sauce syrup and served them with a lime and black pepper dip. I combined the glaze and the dip instead and I wanted a bit more flavor so I added lemon grass. I found it tasted like honey chicken, and was disappointed that although it tasted fine, it too ordinary. If I were to cook it again, I would make it more interesting and add chili padi and coriander leaves, leaving a few pieces unglazed for my youngest who doesn't like sweet and sour sauce and can't take hot food. Yes that's what I would do, and so that's the recipe I'll give here. It would be more Thai than Viet, but since the original recipe was Viet, I'll still give it credit and call it Viet-Thai. Indochine sounds too political.
Viet-Thai Chicken
1/2 chicken, chopped, or 12 wings
1/2 T garlic powder*
1 T chicken stock powder
1 lemon grass, crushes and sliced finely (optional)
* I prefer to use powder as it will stick to the wings better than fresh garlic
--Just marinade the chicken with the above ingredients overnight, or at least 6 hours. Then deep-fry until done.
The Glaze/Dip
juice from 1 large lime
3 T fish sauce
2 T palm sugar
5 chili padis (small red chillies), chopped finely
1 T finely chopped coriander leaves
--Put sugar and fish sauce into a small pot and heat until sugar is thickened. Add the remaining ingredients and dip the fried chicken in one by one to coat, or if you prefer, serve the dip separately.
5 comments:
I m drooling over the chicken alright. you chopped first then deep fried or the fried the whole thing at one go.
really look bautiful and tempting!
Wahh...so delicious looking wings! Put mine to shame leh. Let me try out your recipe one day. Grilled would be better?
nee: chop then fry. try it soon?
bbo: u too, try it soon :)
preciousp: no lah, urs were splendid. i wanted to grill them cos they'll be less oily but i thought they'll look better fried...terrible isn't it, tt my photos now come first!
Def soon. thanks
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