Vietnamese Sticky Chicken with Daikon and Carrot Pickle |
|
 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
The chicken and pickled vegetables are meant to be wrapped up in lettuce leaves and eaten with your hands. Ingredients:
2 garlic cloves, minced |
3 tablespoons sugar |
1 1/2 tablespoons asian fish sauce |
1 1/2 tablespoons vegetable oil |
1 tablespoon fresh lime juice |
1 1/2 teaspoons sriracha or other asian hot chile sauce |
1 1/2 lb skinless boneless chicken breasts, cut crosswise into 1/4-inch-thick slices |
2 medium carrots, peeled |
1/2 lb daikon radish, peeled |
1/2 cup rice vinegar (not seasoned) |
1/4 cup sugar |
1 teaspoon salt |
accompaniments: at least 8 large red- or green-leaf lettuce leaves; about 8 fresh mint, basil, and/or cilantro sprigs; sriracha or other asian hot chile sauce |
Directions:
1. 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.
2. 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.
3. 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.
4. *Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).
|
|