Best 4 Vietnamese Sticky Chicken With Daikon And Carrot Pickle Recipes
Vietnamese Sticky Chicken with Daikon and Carrot Pickle is a traditional Vietnamese dish that is a popular dish among locals and tourists alike. This dish offers a harmonious balance of flavors, with the sweet and succulent chicken glazed in a sticky sauce, the refreshing crunch of the pickled vegetables, and the aromatic herbs. The chicken is first marinated in a mixture of Vietnamese spices and sauce, then steamed until tender. It is then glazed with a sticky sauce made from sugar, fish sauce, and garlic, and served with a side of pickled daikon and carrot. This dish is a delightful combination of textures and flavors that is sure to be a hit at your next dinner party or gathering.
Let's cook with our recipes!
VIETNAMESE PICKLED DAIKON RADISH AND CARROTS
This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.
Provided by bd.weld
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15m
Yield 10
Number Of Ingredients 6
Steps:
- Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
- Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 1415.7 mg, Sugar 5.4 g
VIETNAMESE STICKY CHICKEN WITH DAIKON AND CARROT PICKLE
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).
DO CHUA (DAIKON AND CARROT PICKLE)
This Vietnamese quick pickle is required for the classic bahn mi sandwich. Adapted from a recipe at Viet World Kitchen. Use daikons between 1 and 2 inches in diameter (smaller ones may be tasteless; larger ones may be bitter). The proportions of carrot and daikon may be changed to your taste.
Provided by DrGaellon
Categories Low Protein
Time 30m
Yield 1 qt
Number Of Ingredients 7
Steps:
- Fill a canning jar with boiling water. Cover and set aside.
- Cut carrots and daikon into julienne. Place into a colander and sprinkle with salt and 2 tsp sugar. Knead and massage the vegetables for 3-4 minutes, until they expel liquid. When you can bend a piece of daikon into a circle without it breaking, you are ready to proceed. Rinse the vegetables in cool running water, then squeeze gently to expel any excess liquid.
- In a small pan, bring vinegar, water and 1/2 c sugar to a simmer. Drain the water from the jar, pack the vegetables into the jar and pour the simmering brine over the vegetables. Cover tightly. When it cools to room temperature, refrigerate. It will keep for up to a month.
Nutrition Facts : Calories 663, Fat 1.1, SaturatedFat 0.2, Sodium 3791.1, Carbohydrate 153.2, Fiber 13.2, Sugar 130.7, Protein 4.5
VIETNAMESE DAIKON-CARROT PICKLE
Make and share this Vietnamese Daikon-Carrot Pickle recipe from Food.com.
Provided by Cluich
Categories Vegetable
Time 5m
Yield 16 oz.
Number Of Ingredients 5
Steps:
- Whisk the first three ingredients together until the sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until the vegetables are wilted (about 15 minutes or so). Serve immediately or store for later use.
Nutrition Facts : Calories 17.8, Sodium 153.6, Carbohydrate 4.4, Fiber 0.4, Sugar 3.8, Protein 0.2
Tips:
- To make the chicken extra crispy, use a combination of cornstarch and tapioca flour. This will help to create a shatteringly crisp crust.
- Be sure to fry the chicken in batches so that it doesn't overcrowd the pan. This will help to ensure that the chicken cooks evenly.
- If you don't have a meat thermometer, you can check the chicken is cooked by cutting into the thickest part of the thigh. The chicken should be cooked through and the juices should run clear.
- The daikon and carrot pickle is a great way to add some acidity and freshness to the dish. Be sure to use fresh daikon and carrots for the best flavor.
- If you don't have time to make the daikon and carrot pickle, you can use store-bought pickled vegetables instead.
Conclusion:
Vietnamese Sticky Chicken with Daikon and Carrot Pickle is a delicious and easy-to-make dish that is perfect for any occasion. The crispy chicken, tangy pickle, and flavorful sauce combine to create a dish that is sure to please everyone at the table. So next time you're looking for a new and exciting recipe, give this dish a try!
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