Bich Nga’s Saigon Hot Chicken

Updated 12 months ago

Ingredients:
1 fryer chicken, trimmed of fat, cut into bite size
pieces.

Spices:
3 stalks of lemongrass (remove the tough part)
1/4 clove of garlic
2 – 10 birds eye chilies or Thai Dragon
1 T garlic oil
1 T shallot oil
1 T sugar
1/2 tsp. salt

In food processor, turn spice into paste. Mix paste
with cut up chicken pieces. This step can be done a
day ahead.

Sauce:
1/4 C fish sauce (there is no substitute here)
1 T dark soy sauce
1/2 C chicken broth or water

Have ready: 1/4 C brown sugar

In a hot wok with high heat, drizzled with 2 or 3 T
oil, sear the chicken pieces. Do it in 3 or four
batches. This is an important step. Remove each batch.
Let wok heat up again before you add more chicken. If
it burns a little bit, that’s good. When the last
batch is removed from wok, sprinkle in the brown sugar
and let it caramelize. Don’t worry about the smoke,
just don’t burn the sugar. Return the chicken to the
wok for the next 3 to 5 minutes. Keep stirring. Then
add liquid. Stir well. Cover and cook for 7 to 10
minutes.

Uncover. The cooking process is done when the sauce
clings to the meat and is not runny.

Garnish with scallions and cilantro (1/2 C mixed)

Tip: When a recipe calls for searing, use the highest
heat possible. Never crowd the pan.


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