Main Ingredients

• Chicken Thighs: We use chicken thighs in this recipe for their juicy and flavorful meat. We cut them into bite-sized pieces, allowing for even cooking and better absorption of flavors from the other ingredients. Thigh meat also tends to be more forgiving during cooking, remaining moist and tender even with longer cooking times.
• Ginger: Ginger adds a distinctive aroma and flavor to this dish. We julienne it and sauté it along with garlic and bird’s eye chillies, infusing the dish with its warm and slightly spicy notes. Ginger also offers various health benefits, including anti-inflammatory and digestive properties.
• Garlic: Garlic is a staple in many savory dishes, including this Vietnamese ginger chicken. We sauté chopped garlic cloves until aromatic, enhancing the overall flavor profile of the dish with their pungent and slightly sweet taste.
• Bird’s Eye Chillies: These small and fiery chillies provide the dish with its characteristic heat and intensity. We add julienned bird’s eye chillies to the pan along with ginger and garlic, imparting a spicy kick to the chicken. Adjust the quantity of chillies according to your preferred level of spiciness.
• Fish Sauce: Fish sauce is a fundamental ingredient in Vietnamese cuisine, known for its umami-rich flavor and salty depth. It adds complexity to the dish, balancing the sweetness from the caramelized sugar and the heat from the chillies. Fish sauce also serves as a key component in many Southeast Asian marinades and sauces.
• Black Pepper Powder: Freshly ground black pepper adds a bold and aromatic element to the dish. We stir it into the pan along with the chicken pieces, enhancing the overall flavor profile with its earthy and slightly spicy notes. Black pepper also complements the other ingredients, contributing to a well-rounded and savory dish.

Tips

• Before Cooking, Prep Ingredients: Make sure to prep all your ingredients and have them ready to go before you start cooking. This includes chopping the onion, garlic, ginger, and bird’s eye chillies, as well as cutting the chicken thighs into bite-sized pieces. Having everything ready will make the cooking process smoother and more efficient.
• Control the Heat Level: Adjust the quantity of bird’s eye chillies according to your preferred level of spiciness. If you prefer a milder dish, you can reduce the number of chillies or remove the seeds before adding them to the pan. Taste the dish as you go and adjust the seasoning accordingly.
• Caramelize the Sugar Carefully: When caramelizing the sugar, keep a close eye on it to prevent burning. Stir the sugar constantly over medium heat until it melts and turns a deep golden brown color. Be cautious as caramelized sugar can quickly go from golden to burnt if left unattended.
• Use Freshly Ground Black Pepper: For the best flavor, use freshly ground black pepper rather than pre-ground pepper. Grind whole peppercorns just before adding them to the dish to maximize their aromatic and peppery flavor.
• Balance Sweetness and Saltiness: Adjust the amount of sugar and fish sauce to achieve the perfect balance of sweetness and saltiness in the dish. Taste the sauce as it cooks and add more sugar or fish sauce as needed to suit your personal preference.
• Serve with Accompaniments: Vietnamese ginger chicken pairs well with steamed rice or noodles, allowing you to soak up the delicious sauce. Garnish with fresh herbs such as cilantro or green onions for added freshness and flavor.

Recipe Suggestions

• Vietnamese Lemongrass Chicken
• Thai Ginger Chicken

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Also Known As

Gà Nướng Xả – This is the Vietnamese name for Lemongrass Chicken, emphasizing its preparation method (nướng – grilled or roasted) and the key ingredient, xả (lemongrass).

Ingredients for Vietnamese Lemongrass Chicken

Instructions for Vietnamese Lemongrass Chicken

People Also Ask About Vietnamese Lemongrass Chicken

Q. What type of chicken should I use for the recipe?
A: The recipe calls for chicken thigh fillets, but you can also use chicken breast if you prefer.

Q. How long should I marinate the chicken for?
A: Marinating the chicken for 8 hours or overnight will give the best flavor.

Q. Can I use wooden skewers instead of metal skewers?
A: You can use wooden skewers but make sure to soak them in water for at least 30 minutes before using them to prevent burning.

Q. Can I grill the skewers instead of baking them?
A: Yes, you can also grill the skewers over medium-high heat for 10-15 minutes, turning occasionally, until cooked through.

Q. Can I use other kind of meat?
A: Yes, you can use other kind of meat such as beef, pork, or shrimp with this marinade.

Q. Can I make this dish spicier?
A: Yes, you can add more chili flakes or red pepper powder to make it spicier.

Q. Can I make this dish in advance?
A: Yes, you can make the marinade and marinate the chicken in advance, then grill or bake them when you’re ready to serve.

Recipe Suggestions

• Lebanese Shish Tawook
• Greek Chicken Souvlaki
• Indian Chicken Tikka

Have you tried this recipe?

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