30 min
Vietnamese-Style Chicken Skewers
Recipe GLPR476a8380c96fdc
Tender, seasoned chicken cubes grilled on skewers with an aromatic lemongrass marinade and finished with a glossy honey-hoisin glaze. This Vietnamese-inspired dish features a perfect balance of citrusy and savory flavors with a beautiful caramelized exterior.
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Ingredients
600 g chicken breast
1 lemongrass stalk
3 spring onions (white parts only)
1 garlic clove
½ tsp turmeric powder
1 tbsp brown sugar
½ tsp salt
½ tsp black pepper
¾ tsp paprika powder
1 tbsp fish sauce
4 tbsp vegetable oil
1 tsp cornstarch
6 tbsp water
1 tbsp honey
1 tbsp hoisin sauce
Directions
Cut the chicken breast into bite-sized cubes, roughly 1 to 1.5 inches, and place them in a large bowl.
In a food processor, combine the lemongrass stalk, white parts of spring onions, garlic clove, turmeric powder, brown sugar, salt, black pepper, paprika powder, fish sauce, and 4 tablespoons of oil. Add the water and cornstarch, then blend until the mixture reaches a smooth, paste-like consistency.
Pour the marinade over the chicken cubes and stir well to coat all pieces evenly. Cover and refrigerate for 30 minutes, allowing the flavors to penetrate the meat.
While the chicken marinates, soak wooden skewers in water for at least 20 minutes to prevent burning. Once ready, thread 4 to 5 marinated chicken cubes onto each skewer, leaving a small gap between pieces for even cooking.
In a small bowl, stir together the honey and hoisin sauce until well combined. Set aside.
Heat a non-stick skillet over medium-high heat and lightly brush it with oil. Once the pan is hot, carefully place the chicken skewers in the skillet.
Cook the skewers for 3 to 4 minutes on the first side without moving them, allowing them to develop a golden-brown crust. Flip each skewer and brush the top side with the honey-hoisin mixture.
Continue cooking for another 3 to 4 minutes, then brush the other side of the skewers with the remaining honey-hoisin mixture. Keep turning the skewers occasionally until all sides are golden brown and the chicken reaches an internal temperature of 165F.
Transfer the cooked chicken skewers to a serving platter and let them rest for 2 minutes before serving. Drizzle any remaining glaze from the pan over the skewers if desired.
