Southeast Asian Chicken, Two Ways
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 13-pound to 4-pound chicken, cut up and trimmed of excess fat
- 3tablespoons soy sauce
- 1 to 2tablespoons minced garlic
- 1 to 2tablespoons minced ginger
- 1 to 2teaspoons crushed dried chili flakes
- 1tablespoon corn oil
- Lime wedges, optional
- Chopped cilantro leaves for garnish
- ¼cup sugar, optional
- 2tablespoons nam pla (Thai fish sauce), optional
Nutritional analysis per serving (4 servings)
596 calories; 39 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 9 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 45 grams protein; 1530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place chicken in a large bowl with soy sauce, 1 tablespoon each of garlic and ginger and 1 teaspoon chili flakes. Toss well to coat. Chicken may be covered and refrigerated for up to a day.
- Step 2
Put oil in a large, deep nonstick skillet over medium-high heat. Remove chicken from marinade, and add, skin-side down, to hot oil. Brown well on both sides, then lower heat, and cook until chicken is cooked through, about 25 minutes. At this point, chicken can be served with lime wedges and cilantro, if you wish.
- Step 3
For Vietnamese-style chicken, remove chicken from pan, then turn heat to low, and add sugar, another tablespoon each of garlic and ginger and another teaspoon of chili, along with 2 tablespoons water. Raise heat to high and cook, stirring occasionally, until sugar melts and sauce thickens and foams. Add nam pla and any juices accumulated around the reserved chicken, and cook a minute more, then return chicken to pan, and cook, turning pieces until they are nicely glazed and chicken is hot. Remove from skillet, spoon sauce on top, garnish with lime and cilantro, if you wish, and serve.
Private Notes
Comments
This dish is one of my favorites. I usually just go with thighs, and always do the Vietnamese option with the glaze. Lime and cilantro are essential.
I’ve been making a variation of this recipe for almost 15 years! I skip the soy sauce, garlic, and ginger. Start by salting bone in skin on thighs. Cook skin side down until crisp. Flip and finish on the stove, or a preheated oven. Remove the chicken to a plate and don’t discard the drippings. Add the sugar, water, fish sauce to the hot skillet to make the glaze. Put the chicken back in to get nicely glazed. Serve with chopped thai chiles, cilantro, lime.
If you leave out every ingredient but one in a recipe, you're not exactly making the recipe.
Sumptuous simple and fast - but spicier than I expected. Yay for a new chicken favorite!
I cook a lot of SE Asian dishes and we often eat at Vietnamese places, so trust me on this - make it thru Step 3. It's one of the best SE Asian dishes to come out of my kitchen. Just cleaned up & licked the spoon of all sauce clinging to my cast iron skillet. Prepared this with 8 pieces skin-on bone-in chicken thighs and spooned off most of the fat before proceeding to Step 3. Garnished with cilantro, served with Vietnamese cabbage salad. Loved it. Happy to have leftovers.
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