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Vietnamese-Style Sticky Chicken Skewers
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Tasty Vietnamese Sticky Chicken Skewers with a perfect blend of sweet, salty, sour, and savory flavors. Ideal for parties or quick weeknight dinners.
Ingredients:
  • 1/2 cup palm sugar (or substitute brown sugar)
  • 1/2 cup unseasoned rice wine vinegar
  • 1/4 cup fish sauce
  • 1/3 to 1/2 cup chili sauce, like Sriracha, to taste
  • 1 clove garlic, minced
  • 2 tablespoons fresh ginger, peeled and minced
  • 1 1/2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
  • Vegetable oil (for the baking sheet)
  • Leaves from 1/4 bunch cilantro, for garnish
  • 2 to 3 scallions, thinly sliced for garnish
  • Cooked rice or rice noodles, for serving
Instructions:
  • Prepare the skewers: If bamboo skewers are being used, soak them in warm water for 30 minutes to prevent burning during cooking.
  • Combine sugar, vinegar, fish sauce, chili sauce, garlic, and ginger in a bowl. Add chicken and mix well to coat. Marinate for at least 10 minutes at room temperature, not exceeding 30 minutes for optimal flavor.
  • Preheat the broiler by placing an oven rack 4 inches from the broiler element and setting it to high. Cover a rimmed baking sheet with foil and lightly oil or spray it with vegetable oil to prevent marinade from sticking and make cleaning easier later.
  • Skewer the chicken: Arrange 3 to 5 chicken pieces on each skewer, adjusting for skewer size. Allow some space between each piece for optimal browning. Place skewers on baking sheet and pour remaining marinade into a small skillet.
  • Simmer the remaining marinade in a skillet over medium heat until it thickens slightly, about 2 to 3 minutes. Brush the chicken with the reduced marinade. Enjoy the flavorful finish!
  • Broil the chicken skewers until browned and cooked through, about 3-4 minutes on each side. Brush with more marinade after flipping. Make sure the chicken is no longer pink in the middle before serving.
  • Present the skewers: Arrange them on a platter or slide off the chicken and present them on a platter without the sticks, based on your preference. Garnish with cilantro and scallions, and serve with rice or rice noodles.

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