So I sliced the chicken in thin pieces by hand instead, and didn't use a real grill which I'm sure would have made it taste better. Also made some modifications to the recipe in terms of accompaniments to the chicken. But overall, not bad. Not as "sticky" as I would have expected but I did enjoy the marinade. I would also recommend marinading for longer than 30 minutes.
Vietnamese Sticky Chicken
2 garlic cloves, minced
3 Tbsp sugar
1 1/2 Tbsp Asian fish sauce
1 1/2 Tbsp canola oil
1 Tbsp fresh lime juice
1 1/2 tsp Sriracha sauce
1 1/2 pound skinless boneless chicken breasts, cut crosswise into 1/4-inch-thick slices
Pickled daikon radish
Fresh herbs: Cilantro, basil, mint
Seaweed squares and/or romaine lettuce leaves
- Combine garlic, sugar, fish sauce, oil, lime juice, and Sriracha sauce in a large bowl. Mix until sugar is dissolved, then add chicken slices and toss to coat. Marinate for at least 30 minutes.
- Afterwards, put chicken on grill batch by batch (I used a George Foreman grill) with tongs, and cook thoroughly on both sides for about a minute. Then remove from the grill and onto a plate, then cover to keep warm.
- Then arrange and eat with accompaniments however you please, usually with some rice, chicken, herb sprig, and radish on top of a lettuce leaf or seaweed square.
Here's the spread of the chicken with various accompaniments:
I tried every combination and this was my favorite:
Seaweed square + rice + chicken + radish + cilantro. I did think this was a dish that highlighted the crispness of the fresh pickled radish.
Next up: Interesting ice creams!