How to Make Vietnamese Chicken Teriyaki Banh Mi Asian Cooking Recipe Cuisine
Recipe Makes for 6 Servings:
1 tablespoon grated green papaya (optional)
1⁄2 teaspoon cayenne powder
1⁄2 cup brown sugar
1 tablespoon salt
2 tablespoons rice wine
1 (2") piece ginger, freshly grated
1 1⁄2 cups cold water
2 pounds boneless chicken thighs with skin on
1⁄4 cup honey
3 cloves garlic, freshly grated
1⁄2 teaspoon wasabi paste
1⁄4 cup coconut juice (or water)
2 tablespoons rice vinegar
Juice of 1 lime, freshly squeezed
2⁄3 cup soy sauce
3 tablespoons vegetable oil (or any neutral oil)
4 tablespoons chopped green onions, for garnish
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil
Directions:
In a large mixing bowl, combine the grated papaya (if using), cayenne powder, 6 tablespoons brown sugar, 2 teaspoons salt, 1 tablespoon rice wine (if using), 11⁄2 teaspoons grated ginger, and cold water. Stir well.
Add the chicken pieces. Make sure the chicken is well coated. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
In a small saucepan, combine the honey, remaining grated ginger, garlic, wasabi paste, coconut juice (or water), rice vinegar, remaining 2 tablespoons brown sugar, lime juice, soy sauce, and 1 tablespoon rice wine (if using).
Warm over low heat on the stove; the sugar should be completely dissolved. Reserve 2–3 tablespoons for basting the meat.
Preheat the oven to 450°F. Drain the chicken and thoroughly pat dry with paper towels. Brush an ovenproof, nonstick grill pan (preferably cast iron) with a generous layer of vegetable oil. Add the green onions. Cook until softened and fragrant but still green; transfer to a small bowl and set aside.
Pat the chicken dry one more time. Using a brush, lightly coat the chicken pieces with vegetable oil. Once the oil in the pan is hot, place the chicken thighs in the pan (make sure the cast-iron pan is well-seasoned so the meat doesn’t stick to the pan). Pan-sear for 2 minutes; flip and sear the other side, leaving the chicken in the pan.
Wipe the pan as clean as possible with a paper towel, then add the teriyaki sauce. Cover the meat and reduce to the lowest setting. Cook for about 10 minutes, flipping the pieces of meat periodically until the liquid released during the cooking evaporates.
Quickly transfer the chicken to the oven and bake for 8 minutes (depending on the thickness of the meat). A thermometer should register 165°F in the thickest part of the chicken piece or the juice should run clear.
Baste the chicken with the reserved teriyaki sauce; the chicken should be generously coated with sauce. Remove from the oven. Lightly cover with a sheet of aluminum foil.
Let chicken rest for at least 15 minutes before serving. Cut into thick slices, ensuring all slices are basted in sauce. Sprinkle with sesame seeds. Drizzle with sesame oil (if using), and garnish with the reserved green onions.
Use 1 baguette per serving. Cut lengthwise into the baguette and remove some of the crumb. Spread a thin layer of softened butter on one side and Mayonnaise on the other. Add the sliced teriyaki chicken.
Fill the sandwich with thin slices of jalapeño and the condiment(s) of your choice, such as Pickled Vietnamese Cabbage (Dưa Muối) and Pickled Carrots and Daikon (Đồ Chua) . Garnish with 2 sprigs of cilantro. Close the sandwich tightly.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
1 tablespoon grated green papaya (optional)
1⁄2 teaspoon cayenne powder
1⁄2 cup brown sugar
1 tablespoon salt
2 tablespoons rice wine
1 (2") piece ginger, freshly grated
1 1⁄2 cups cold water
2 pounds boneless chicken thighs with skin on
1⁄4 cup honey
3 cloves garlic, freshly grated
1⁄2 teaspoon wasabi paste
1⁄4 cup coconut juice (or water)
2 tablespoons rice vinegar
Juice of 1 lime, freshly squeezed
2⁄3 cup soy sauce
3 tablespoons vegetable oil (or any neutral oil)
4 tablespoons chopped green onions, for garnish
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil
Directions:
In a large mixing bowl, combine the grated papaya (if using), cayenne powder, 6 tablespoons brown sugar, 2 teaspoons salt, 1 tablespoon rice wine (if using), 11⁄2 teaspoons grated ginger, and cold water. Stir well.
Add the chicken pieces. Make sure the chicken is well coated. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
In a small saucepan, combine the honey, remaining grated ginger, garlic, wasabi paste, coconut juice (or water), rice vinegar, remaining 2 tablespoons brown sugar, lime juice, soy sauce, and 1 tablespoon rice wine (if using).
Warm over low heat on the stove; the sugar should be completely dissolved. Reserve 2–3 tablespoons for basting the meat.
Preheat the oven to 450°F. Drain the chicken and thoroughly pat dry with paper towels. Brush an ovenproof, nonstick grill pan (preferably cast iron) with a generous layer of vegetable oil. Add the green onions. Cook until softened and fragrant but still green; transfer to a small bowl and set aside.
Pat the chicken dry one more time. Using a brush, lightly coat the chicken pieces with vegetable oil. Once the oil in the pan is hot, place the chicken thighs in the pan (make sure the cast-iron pan is well-seasoned so the meat doesn’t stick to the pan). Pan-sear for 2 minutes; flip and sear the other side, leaving the chicken in the pan.
Wipe the pan as clean as possible with a paper towel, then add the teriyaki sauce. Cover the meat and reduce to the lowest setting. Cook for about 10 minutes, flipping the pieces of meat periodically until the liquid released during the cooking evaporates.
Quickly transfer the chicken to the oven and bake for 8 minutes (depending on the thickness of the meat). A thermometer should register 165°F in the thickest part of the chicken piece or the juice should run clear.
Baste the chicken with the reserved teriyaki sauce; the chicken should be generously coated with sauce. Remove from the oven. Lightly cover with a sheet of aluminum foil.
Let chicken rest for at least 15 minutes before serving. Cut into thick slices, ensuring all slices are basted in sauce. Sprinkle with sesame seeds. Drizzle with sesame oil (if using), and garnish with the reserved green onions.
Use 1 baguette per serving. Cut lengthwise into the baguette and remove some of the crumb. Spread a thin layer of softened butter on one side and Mayonnaise on the other. Add the sliced teriyaki chicken.
Fill the sandwich with thin slices of jalapeño and the condiment(s) of your choice, such as Pickled Vietnamese Cabbage (Dưa Muối) and Pickled Carrots and Daikon (Đồ Chua) . Garnish with 2 sprigs of cilantro. Close the sandwich tightly.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..