Best 2 Vietnamese Sticky Chicken With Daikon And Carrot Pickle Recipes

**Explore the tantalizing flavors of Vietnamese Sticky Chicken with Daikon and Carrot Pickle: A Culinary Journey to Southeast Asia's Rich Cuisine**

Embark on a culinary adventure to the vibrant streets of Vietnam with this delectable dish of Vietnamese Sticky Chicken with Daikon and Carrot Pickle. This traditional Vietnamese recipe combines the unique flavors of sweet, savory, and tangy elements, creating a harmonious balance that will tantalize your taste buds. Perfectly marinated chicken is coated in a sticky glaze made from fish sauce, sugar, and garlic, then oven-roasted until golden brown and succulent. Accompanying the chicken is a refreshing and crunchy daikon and carrot pickle, adding a delightful contrast in texture and flavor. This authentic Vietnamese dish is sure to impress your family and friends, transporting you to the heart of Southeast Asia's culinary heritage. Let's dive into the detailed recipe and explore the secrets behind this flavorful dish.

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VIETNAMESE STICKY CHICKEN WITH DAIKON AND CARROT PICKLE

Vietnamese Sticky Chicken with Daikon and Carrot Pickle image

Categories Chicken Poultry Vegetable Marinate Carrot Radish Brine Grill/Barbecue Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

For chicken
2 garlic cloves, minced
3 tablespoons sugar
1 1/2 tablespoons Asian fish sauce
1 1/2 tablespoons vegetable oil
1 tablespoon fresh lime juice
1 1/2 teaspoons Sriracha or other Asian hot chile sauce
1 1/2 lb skinless boneless chicken breasts, cut crosswise into 1/4-inch-thick slices
For pickle
2 medium carrots, peeled
1/2 lb daikon radish, peeled
1/2 cup rice vinegar (not seasoned)
1/4 cup sugar
1 teaspoon salt
Accompaniments: at least 8 large red- or green-leaf lettuce leaves; about 8 fresh mint, basil, and/or cilantro sprigs; Sriracha or other Asian hot chile sauce
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer; a well-seasoned ridged grill pan

Steps:

Marinate chicken:
Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.
Make pickle while chicken marinates:
Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.
Grill chicken:
Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.
*Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).

DAIKON AND CARROT PICKLE

Daikon and Carrot Pickle image

Provided by Julia Moskin

Categories quick, condiments

Time 15m

Yield About 3 cups

Number Of Ingredients 5

Ingredients

1 large carrot, peeled and cut into thick matchsticks
1 pound daikon radishes, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups distilled white vinegar

Steps:

Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage.
In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks. Remove vegetables from liquid before using in banh mi.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 542 milligrams, Sugar 30 grams

Tips:

Mise en place. Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling later on.

Choose the right chicken. For this recipe, it's best to use a whole chicken that is about 3 pounds. This will give you plenty of meat for the dish.

Brine the chicken. Brining the chicken in a mixture of water, salt, and sugar will help to keep it moist and flavorful. You can brine the chicken for up to 24 hours, but even a few hours will make a difference.

Use a good fish sauce. Fish sauce is a key ingredient in Vietnamese cuisine. Make sure you use a good quality fish sauce that is not too salty or pungent.

Don't overcook the chicken. The chicken should be cooked until it is just cooked through. Overcooked chicken will be dry and tough.

Make the daikon and carrot pickle ahead of time. The pickle can be made up to 3 days in advance. This will give the flavors time to develop.

Serve the chicken with rice. Sticky chicken is traditionally served with rice. You can also serve it with noodles or vegetables.

Conclusion:

Vietnamese sticky chicken with daikon and carrot pickle is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is brined in a mixture of water, salt, and sugar, then roasted until it is crispy on the outside and moist on the inside. The daikon and carrot pickle is a refreshing and tangy condiment that complements the chicken perfectly.