Vietnamese Chicken
This unbelievable stir-fry is a cut way above your average one-wok wonder. Epicurious member Thomas Spears of Worcester, Massachusetts, puts his own spin on a classic combination of Southeast Asian flavors—lemongrass, turmeric, and fish sauce—with the richness of caramelized sugar. Feel free to temper the heat by using fewer Thai chiles. The quality of the fish sauce makes all the difference here. Spears notes, “I prefer the brand Thanh Ha Chanh Hieu Phu Quoc nuoc mam, based on its lower salt content and what I believe to have great flavor.” Another tip: when slicing the lemongrass, flatten it with the back of your knife to release some extra flavor.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
In a large bowl, combine the chicken, fish sauce, pepper, and 1 tablespoon sugar. Toss to combine and set aside.
Step 2
In small pot over moderately low heat, combine the oil and the remaining 1 tablespoon sugar. Cook until the sugar turns a deep golden caramel, about 90 seconds—the sugar cooks quickly so be careful not to burn it. Add the red onion and cook, stirring, until starting to soften, about 20 seconds. Remove from the heat.
Step 3
Heat a wok or large shallow-sided skillet over high heat. Add both the onion mixture and chicken, and stir-fry until the chicken begins to turn golden brown, about 4 minutes. Add the lemongrass, chiles, and turmeric, and continue stir-frying until the chicken is cooked through, 2 to 4 minutes more. Serve the chicken over rice or couscous, garnishing with green onion, if desired.
