Best 3 Saigon Chicken Recipes

**Discover the vibrant flavors of Saigon Chicken: A culinary journey through Vietnam's vibrant cuisine.**

Embark on a tantalizing culinary adventure with Saigon Chicken, a captivating dish that encapsulates the essence of Vietnamese cuisine. This delectable dish boasts a harmonious blend of sweet, savory, and tangy flavors, featuring tender chicken infused with a symphony of aromatic spices. Prepared using traditional methods, Saigon Chicken showcases the vibrant and diverse flavors of Vietnam, making it a must-try for food enthusiasts seeking an authentic taste of this captivating country. This article presents three variations of Saigon Chicken, each offering a unique interpretation of this beloved dish. From the classic Saigon Chicken recipe, known for its balance of flavors, to the fiery Saigon Chicken with Chili and Lemongrass, and the aromatic Saigon Chicken with Coconut Milk, this collection caters to a range of palates and preferences.

Check out the recipes below so you can choose the best recipe for yourself!

VIETNAMESE LEMONGRASS CHICKEN

Vietnamese Lemongrass Chicken image

This Vietnamese Lemongrass Chicken recipe is made with the best citrusy lemongrass marinade, and can be grilled, baked or sautéed.

Provided by Ali

Time 1h

Number Of Ingredients 9

Ingredients

1/4 cup lime juice, plus extra lime wedges for serving
3 tablespoons fish sauce
2 tablespoons maple syrup (or brown sugar)
2 tablespoons avocado oil (or any neutral-flavored oil)
1 tablespoon low-sodium soy sauce
4 small garlic cloves
2 stalks lemongrass, tender white parts only, roughly chopped (see below)
1 medium shallot, peeled and halved (or half of a small red onion)
2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces

Steps:

Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Vietnamese Grilled Lemongrass Chicken image

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories World Cuisine Recipes Asian Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

Steps:

Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
Marinate chicken in the refrigerator for 20 minutes to 1 hour.
Preheat grill for medium heat and lightly oil the grate.
Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g

SAIGON CHICKEN

Saigon Chicken image

Originally from the Lemon Grass Restaurant's cookbook "The Best of Vietnamese & Thai Cooking". Have made a few changes. Use as a chicken marinade for the grill, or for oven roasted chicken and Cornish game hens.

Provided by Comedie

Categories Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lime, juice of
1/2 lemon, juice of
2 shallots
6 garlic cloves
1/4 cup lemongrass
2 tablespoons fish sauce
3 tablespoons soy sauce
1 teaspoon black pepper
1 -2 teaspoon hot ground chili paste
1/4 cup honey
1/4 cup vegetable oil (peanut preferred)
4 lbs chicken parts, for bbq or 2 Cornish hens
to make marinade spicier add thai bird chile (or more)

Steps:

Mince marinade ingredients by hand or process in food processor.
Marinate chicken at least 2 hours, or overnight in the refrigerator.
If roasting entire chicken, can put an onion and a lemon inside chicken. Roast at 350 approximately 1 hour with occasional basting.
If barbecuing pieces, baste with marinade and cook until it is as you like. I tend to cook long over medium-low coals with mesquite chips.

Nutrition Facts : Calories 1194.2, Fat 82, SaturatedFat 21.3, Cholesterol 340.2, Sodium 1781.6, Carbohydrate 24.2, Fiber 0.4, Sugar 18.2, Protein 87

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling around in the middle of cooking.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This is especially important for the vegetables and herbs in this recipe.
Don't Overcook the Chicken: Chicken breasts can dry out quickly, so be careful not to overcook them. Cook them until they are just cooked through, or until the internal temperature reaches 165°F (74°C).
Use a Hot Pan: When you sear the chicken breasts, make sure the pan is hot enough to create a good sear. This will help to lock in the juices and flavor.
Let the Chicken Rest: After you cook the chicken breasts, let them rest for a few minutes before slicing them. This will help the juices redistribute throughout the meat, resulting in more tender and flavorful chicken.
Serve with Your Favorite Sides: Saigon chicken is a versatile dish that can be served with a variety of sides. Some popular options include rice, noodles, vegetables, and salads.

Conclusion:

Saigon chicken is a delicious and easy-to-make Vietnamese dish that is perfect for a quick and healthy meal. With its flavorful marinade and crispy skin, this dish is sure to be a hit with your family and friends. So next time you're looking for a new and exciting way to cook chicken, give Saigon chicken a try!

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