Serves 4
30 min
Vietnamese-Style Sticky Chicken Skewers
Recipe GLPRc101a551eaff2e
Tender chicken thighs glazed in a sweet, sour, and spicy caramelized sauce infused with ginger and garlic. These sticky skewers are broiled until golden and served with rice or noodles for an authentic Vietnamese meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/2 cup palm sugar (or brown sugar as substitute)
1/2 cup unseasoned rice wine vinegar
1/4 cup fish sauce
1/3 to 1/2 cup chili sauce (such as Sriracha), to taste
1 clove garlic, minced
2 tablespoons fresh ginger, peeled and minced
1 1/2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
Vegetable oil for coating the baking sheet
1/4 bunch fresh cilantro leaves, for garnish
2 to 3 scallions, thinly sliced for garnish
Cooked rice or rice noodles, for serving
Directions
In a small saucepan over medium heat, combine the palm sugar, rice wine vinegar, fish sauce, chili sauce, minced garlic, and minced ginger. Stir continuously until the sugar dissolves and the mixture comes to a gentle simmer. Let the sauce simmer for 2 to 3 minutes until slightly thickened, then remove from heat and set aside to cool slightly.
If using wooden skewers, soak them in water for at least 15 minutes. Preheat your oven broiler to high, positioning the rack about 4 inches from the heat source.
Thread the chicken pieces onto skewers, dividing them evenly among 8 to 10 skewers. Arrange the skewers on a lightly oiled baking sheet in a single layer.
Brush the chicken generously with half of the prepared glaze, coating all sides. Reserve the remaining glaze for serving.
Broil the skewers for 6 to 8 minutes, then flip them carefully and brush with more glaze. Continue broiling for another 6 to 8 minutes, until the chicken reaches an internal temperature of 165°F and the exterior is caramelized and golden.
Transfer the cooked skewers to a serving plate. Drizzle with the reserved glaze and garnish with fresh cilantro leaves and sliced scallions. Serve immediately with cooked rice or rice noodles.
