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Vietnamese crispy chicken with pickled vegetables
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Prep Time:
150 minutes
Cook Time:
50 minutes
Total Time:
200 minutes
Vietnamese sticky chicken with tomato rice and tangy pickled veggies.
Ingredients:
  • 2 red onions
  • 1 lemongrass stalk (white part only), finely chopped
  • 5 garlic cloves, crushed
  • 4cm piece fresh ginger, finely grated
  • 20.00 ml finely grated lime rind
  • 89.38 gm honey
  • 57.50 gm vegetable oil
  • 8 chicken thigh cutlets, skin on
  • 1 long green chilli, thinly sliced
  • 1000.00 gm cold cooked jasmine rice (see notes)
  • 91.58 gm tomato paste
  • Fresh coriander, to serve
  • Mint leaves, to serve
  • 375.00 ml rice wine vinegar
  • 42.00 gm lime juice
  • 9.60 gm salt
  • 2 Lebanese cucumbers, peeled into ribbons
  • 3 carrots, peeled into ribbons
Instructions:
  • Finely chop 1½ onions and thinly slice the remaining onion half. Combine half of the finely chopped onion with lemongrass, two-thirds of the garlic, ginger, lime rind, 2 tablespoons of honey, 2 tablespoons of oil, and half of the fish sauce in a food processor. Blend until smooth, then transfer to a large glass or ceramic dish. Add the chicken and coat it with the marinade. Cover and refrigerate for 2 hours, if possible.
  • While waiting, prepare the pickled vegetables. Combine vinegar, sugar, lime juice, salt, and 3/4 cup water in a saucepan over high heat. Bring to a boil, stirring, until the sugar dissolves. Remove from heat and let it cool slightly for 20 minutes. In a large glass or ceramic bowl, place cucumber, carrot, and thinly sliced red onion. Pour the warm vinegar mixture over the vegetables and set aside until needed.
  • Preheat your oven to 200C/180C fan-forced. Line a baking tray with foil and place a greased wire rack on top.
  • Lay the chicken, skin side-up, on a wire rack and bake until the skin turns golden and crispy, and the chicken is fully cooked, about 45 minutes. Finish by drizzling with the remaining honey for extra sweetness.
  • Heat a wok over high heat. Add the rest of the oil and swirl to coat. Stir-fry the remaining chopped onion, garlic, and half of the chili for 2 minutes until softened. Add the rice and stir-fry for 1 minute. Then, add the tomato paste and the rest of the fish sauce. Stir-fry for 3 more minutes until heated through.
  • Garnish the chicken with pickled vegetables, tomato rice, lime wedges, coriander, mint, and the rest of the chili as instructed in the notes.

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