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Vietnamese caramel chicken salad
Vietnamese caramel chicken salad
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Delicious sticky caramel chicken paired with zesty Asian noodle salad - our go-to dinner choice!
Ingredients:
  • 6 garlic cloves, crushed
  • 2 long red chillies, thinly sliced
  • 59.40 gm brown sugar
  • 40.00 ml kecap manis
  • 48.80 gm fish sauce
  • 42.00 gm lime juice
  • 18.40 gm vegetable oil
  • 1.2kg chicken breast
  • 125g rice vermicelli noodles
  • 1/2 small iceberg lettuce, shredded
  • 2 small carrots, cut into matchsticks
  • 2 small Lebanese cucumbers, seeded, sliced
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh coriander leaves
  • 12.00 gm sesame seeds, toasted
  • 2 small garlic cloves, finely chopped
  • 2 long red chillies, thinly sliced (see note)
  • 141.90 gm caster sugar
  • 152.50 gm fish sauce
  • 86.63 gm lime juice
Instructions:
  • In a small saucepan over medium heat, combine garlic, chili, sugar, kecap manis, soy sauce, juice, and 2 tablespoons of water. Stir and cook for 3 minutes until the sugar has dissolved. Bring to a boil, then lower the heat and simmer for 10 minutes until the sauce is reduced by half. Remove from heat and let the caramel sauce cool.
  • Prepare the Nuoc Cham dressing by combining garlic, chili, sugar, fish sauce, lime juice, and 1 cup of water in a small bowl. Mix until the sugar dissolves.
  • Preheat your oven to 200C (180C fan-forced) and line a sided baking tray with parchment paper.
  • In a large frying pan over medium-high heat, heat oil. Cook chicken in batches for 2 minutes on each side or until golden. Transfer cooked chicken to a prepared tray and spoon over half of the caramel sauce mixture. Roast for 10 minutes, basting with the remaining sauce halfway through. Cover loosely with foil and let it stand for 5 minutes before serving.
  • Place the noodles in a large heatproof bowl and cover them with boiling water. Let them sit for 10 minutes until softened, then drain and rinse with cold water. Transfer the noodles to a large serving dish and mix in the lettuce, carrot, cucumber, mint, and coriander, tossing everything together to combine.
  • Plate the salad, slice the chicken, layer it on top, drizzle with dressing, sprinkle sesame seeds, and serve.

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