Vietnamese Chicken with Spicy Salad!

This dish encapsulates some of my favourite aspects of South East Asian cuisine, that heady combination of salty, sweet, sour, spicy and bitter ingredients brought to life in the form of caramel roast chicken rich in a fish sauce caramel, served alongside a vibrant herb laden fresh cabbage salad with plenty of bite.

You'll need:

US Ingredients:

3 tbsp dark brown sugar
8 small chicken thighs, skin on, bone in, trimmed of excess fat
6 garlic cloves, finely sliced
1 thumb sized piece of ginger, julienned
1 red chilli, finely sliced
3 tbsp fish sauce
2 tbsp apple cider vinegar
Coriander leaves and thinly sliced spring onion, to serve

For the Vietnamese salad:
Juice of 1 lime
3 tbsp fish sauce
1 tsp dark brown sugar
½ head savoy cabbage, thinly sliced on mandolin
1cup bean sprouts
6 spring onions, finely sliced
1 red chilli
Small bunch each of coriander, thai basil & mint, leaves picked
1 cup of roasted peanuts, crushed in a pestle and mortar

Metric Ingredients:

3 tbsp dark brown sugar
6 garlic cloves, finely sliced
1 thumb sized piece of ginger, julienned
1 red chilli, finely sliced
3 tbsp fish sauce
2 tbsp apple cider vinegar
8 small chicken thighs, skin on, bone in, trimmed of excess fat
Coriander leaves and thinly sliced spring onion, to serve

For the Vietnamese salad:
Juice of 1 lime
3 tbsp fish sauce
1 tsp dark brown sugar
½ head savoy cabbage, thinly sliced on mandolin
100g bean sprouts
6 spring onions, finely sliced
1 red chilli, thinly sliced
Small bunch each of coriander, thai basil & mint, leaves picked
100g of roasted peanuts, crushed in a pestle and mortar

Get the full method here: https://donalskehan.com/recipes/vietnamese-caramelised-chicken-thighs-with-spicy-cabbage-salad/

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