This is just a fancy name for Vietnamese chicken. So why the hell you call them differently? I am not exactly sure I have seen this name in a few Vietnamese restaurants. Now the kids call them that way so there is no turning back 😉My kids unanimously voted mine much better than the restaurant. I`ll take it!
You needÂ
- 2 chicken breasts
- half onion minced
- 2 lemongrass sticks
- 1 tbsp grated ginger
- 2 minced garlic cloves
- 1tbsp fish sauce
- 2tbsp honey
- (optional) green onions
Instructions
- You need to marinate the chicken for at least 4 hours, ideally overnight. For best results, use fresh chicken ( never frozen) .Grate the lemongrass stick and combine with all the other ingredients or if you are lazy (raise hand), give it a little chop with a hand mixer.
- Optional, if you want to do skewer, chop the chicken breast in 3/4″ slice and stick them. Rub your chicken breast with the mix, put it in a container, cover, and toss it in the fridge.
- Â Take the chicken out of the fridge about 20 minutes before cooking. Leave the marinade and juice in the container, you don’t need it. The meat already absorbed the flavor it could.
- Cook on the grill or in a pan over medium heat, we are in the middle of winter so I`m using the range here. Just heat the pan, add some oil, and cook for about 5-6 minutes on each side. If needed drop to medium-low heat so it doesn’t broil the outside and make the inside raw. My skewers were about 1/2″ thick so I reduce the cooking time to about 4 minutes on each side.
