This recipe was inspired by a dish I saw on Youtube that was inspired by Pok Pok’s Vietnamese Wings. I didn’t have wings, nor was I in the mood to deep fry anything so I sort of made this up as I went along. I made this a few hours ago so hopefully I remembered everything I did! If something doesn’t make sense, leave a comment and I’ll try and fix it.
Vietnamese Inspired BBQ Chicken
Start off by marinating some chicken (I used like 3 large boneless breasts) in a bit of sweetened fish sauce and pepper – for as long as you have time or see fit. Put it on the barbecue and cook until you can cut the thickest part and it’s white all the way through.
Julienne some carrots (2 parts) and add to 1 part water, 1 part white vinegar, 1/3 part sugar and a good dash of salt. Once dissolved, soak the carrots for at least an hour so that they begin to pickle and absorb flavor. You could also put some daikon or whatever else you want in addition to or instead of carrots. I made 2 cups of carrots and that was way more than I needed – you just need a couple to sprinkle on top really.
Lightly chop 3 cloves of garlic. Add a good dash of salt to draw out the garlic juices. Give it a rough chop. Soak the garlic in 1/2 cup of warm water. Drain and dry the garlic, but save the infused water for the sauce. Fry the garlic until just brown and crunchy. Set aside.
In another sauce pan, add the 1/2 cup of garlic infused water, 1/4 cup fish sauce and a teaspoon of sriracha (or to taste) to a sauce pan. Cook on high until it boils. Reduce until its your desired consistency. Add a bit of cornstarch slurry if necessary.
Plate the chicken then drizzle some of the sauce over the top and around the sides. Top with pickled carrots and fried garlic. Garnish with chopped scallions – or whatever you have (coriander and parsley goes well too). Squeeze a bit of fresh lime or lemon over the top. Enjoy!
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