Vietnamese Marinated Chicken
Vietnamese Marinated Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
For the Marinade
- 1/4 cup fish sauce
- 2 tablespoons granulated sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
For Cooking
- 1 tablespoon vegetable oil
For Garnish
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon toasted sesame seeds
Instructions
- 1
Prepare the chicken: If using boneless, skinless chicken thighs, you can leave them whole or cut them into 1-inch pieces for quicker cooking. Pat them dry with paper towels.
⏱️ 5 min
- 2
Make the marinade: In a medium bowl, whisk together the fish sauce, granulated sugar, minced garlic, minced ginger, lime juice, soy sauce, sesame oil, black pepper, and red pepper flakes (if using) until the sugar is dissolved.
⏱️ 5 min
- 3
Marinate the chicken: Add the chicken to the bowl with the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for best flavor. If marinating overnight, stir occasionally.
⏱️ 5 min
- 4
Preheat the pan: Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
⏱️ 3 min
- 5
Cook the chicken: Remove the chicken from the marinade, allowing any excess to drip off (discard the remaining marinade). Add the chicken to the hot pan in a single layer, being careful not to overcrowd the pan. You may need to cook in batches.
⏱️ 2 min
- 6
Sear and cook: Cook the chicken for 4-6 minutes per side, or until deeply caramelized and cooked through. The internal temperature should reach 165°F (74°C). If cooking smaller pieces, reduce the cooking time accordingly.
⏱️ 15 min
- 7
Rest and serve: Remove the chicken from the pan and let it rest for a few minutes before serving. Garnish with fresh cilantro and toasted sesame seeds. Serve hot with rice, noodles, or a fresh salad.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Marinated Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
For the Marinade
- 1/4 cup fish sauce
- 2 tablespoons granulated sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
For Cooking
- 1 tablespoon vegetable oil
For Garnish
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon toasted sesame seeds
Instructions
- 1
Prepare the chicken: If using boneless, skinless chicken thighs, you can leave them whole or cut them into 1-inch pieces for quicker cooking. Pat them dry with paper towels.
⏱️ 5 min - 2
Make the marinade: In a medium bowl, whisk together the fish sauce, granulated sugar, minced garlic, minced ginger, lime juice, soy sauce, sesame oil, black pepper, and red pepper flakes (if using) until the sugar is dissolved.
⏱️ 5 min - 3
Marinate the chicken: Add the chicken to the bowl with the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for best flavor. If marinating overnight, stir occasionally.
⏱️ 5 min - 4
Preheat the pan: Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
⏱️ 3 min - 5
Cook the chicken: Remove the chicken from the marinade, allowing any excess to drip off (discard the remaining marinade). Add the chicken to the hot pan in a single layer, being careful not to overcrowd the pan. You may need to cook in batches.
⏱️ 2 min - 6
Sear and cook: Cook the chicken for 4-6 minutes per side, or until deeply caramelized and cooked through. The internal temperature should reach 165°F (74°C). If cooking smaller pieces, reduce the cooking time accordingly.
⏱️ 15 min - 7
Rest and serve: Remove the chicken from the pan and let it rest for a few minutes before serving. Garnish with fresh cilantro and toasted sesame seeds. Serve hot with rice, noodles, or a fresh salad.
⏱️ 5 min