Caramelized Lemongrass Chicken Recipes

Steps:

• Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
• Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
• Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

Steps:

• Remove skins and extra fat from chicken.
• Remove the outer leaves from the lemongrass, cut into 1 inch pieces, and pound until somewhat flattened with a meat tenderizer.
• Crush garlic and blend with lemongrass, fish sauce, sugar, and pepper.
• Add chicken and toss to coat well; marinate 3-4 hours.
• If needed, you can marinate for 15 minutes and cook- the flavor will be less intense, but it will still work if you're in a hurry.
• Remove chicken from marinade (but save the marinade).
• Heat oil in a pan with a tight-fitting lid.
• Brown the chicken in the oil (~10minutes).
• Pour the remaining marinade into the pan, and add enough water to just cover the bottom of the pan (there should be 1/4 inch or less of liquid - it needs to simmer off, or else the chicken won't caramelize).
• Bring the liquid to a boil, then cover tightly and simmer until the chicken is tender, turning occassionally (about 30 minutes).
• Stir lemon juice into sauce, and stir to coat chicken.
• Serve hot.

Steps:

• Put the chicken in a large bowl. Add the lemongrass, tamari, oyster sauce, seasoning sauce, soy sauce, sugar, pepper, turmeric, lime leaves and cilantro roots to a blender and blend until combined. Pour the marinade over the chicken, making sure that the chicken is fully submerged. Let marinate in the refrigerator overnight.
• Preheat a grill to 425 degrees F.
• Remove the chicken from the marinade and grill for 5 minutes on each side, or until cooked through.

Steps:

• Cut each chicken thigh into three equal pieces. Place in a large bowl with the ginger, two-thirds of the oil, and salt and pepper. Cover and marinate for about 6 hours in the refrigerator.
• Heat a large, heavy-based frying pan and pour in the remaining oil. Fry until the meat is colored, about 2 minutes, then drain away the excess oil.
• Add the fish sauce, cover the pan with a lid, and steam until the sauce has dissolved, about 1 minute.
• Now add the prepared caramel to the pan and cook until the caramel has thickened and coated the chicken in a rich golden color, about 2 minutes, stirring occasionally.
• To serve, arrange the chicken pieces on a serving platter and garnish with watercress.

Steps:

• For the chicken and marinade: Combine the brown sugar, oil, turmeric, cayenne, coriander, cumin, garlic, lemongrass, onion and 1 tablespoon salt in a food processor and process to a smooth paste. Reserve 2 tablespoons of the marinade for the peanut sauce. Add the remaining marinade to a large bowl with the chicken and toss to combine. Cover and marinate in the refrigerator for at least 4 hours, up to overnight.
• For the peanut sauce: Process the peanuts in a food processor until finely ground but not a paste. Transfer the peanuts to a medium saucepan and add the coconut milk, tamarind paste, vinegar, brown sugar, cayenne, 1/2 teaspoon salt, 1/2 cup water and the reserved 2 tablespoons marinade. Bring to a boil over high heat. Immediately reduce the heat to a gentle simmer and cook, stirring frequently, until thickened, about 5 minutes. Set aside.
• For the toppings and serving: Place a fine-mesh sieve over a heatproof bowl near the stove. Process the garlic in a food processor until finally chopped but not a paste. Add the garlic to a medium skillet with the oil and set over medium-high heat. Cook, stirring frequently, until the garlic is light golden brown (be careful not to let it get too dark or it can become bitter), 4 to 5 minutes. Immediately pour the oil and garlic into the sieve and let drain, reserving the garlic oil. Spread the garlic on a paper towel-lined plate; set aside.
• Return 2 tablespoons of the garlic oil to the skillet (reserve the rest for another use) and add the peanuts. Cook over medium heat, stirring occasionally, until the peanuts are heated through, 3 to 5 minutes. Transfer to a medium bowl and toss with the brown sugar and a pinch of salt. Let cool completely.
• Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
• Divide the chicken among twelve 10-inch bamboo skewers, packing the pieces close together. Grill, turning frequently with tongs, until the chicken is caramelized all over and cooked through, 20 to 25 minutes.
• Serve the chicken skewers with a platter of the tomatoes, cucumbers, lettuce leaves and onions and bowls of rice. Serve the peanut sauce, crispy garlic and sugared peanuts in separate bowls for topping.

Steps:

• Heat the sugar and 2 tablespoons of the water in a small saucepan over medium heat and simmer until the sugar starts to caramelize (the liquid will turn a slight yellowish color). At this point insert a metal teaspoon into the liquid and remove to let cool. The liquid on the spoon should become sticky and slightly yellow.
• Add the remaining 2 tablespoons of water and the rest of the ingredients and remove from the heat. Let the marinade cool before applying it to the meat.

Steps:

• Heat oil and fry onion with garlic for 1 minute. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili and stir fry for 4 minutes.
• Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili pepper and stir fry 5 minutes.
• Add water and continue to stir fry an additional 8 to 10 minutes, or until chicken is just about cooked through.
• Remove smashed Lemongrass.
• Add the coconut milk and simmer, stirring, until sauce it thickened.
• Serve over Asian noodles or steamed white rice.
• Garnish with sprinkled chopped nuts and the freshly chopped cilantro.

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Wash and dry the chicken and trim off any fat. Cut the chicken breast across the grain on the diagonal into 1/8-inch strips.
• Cut these strips into 2-inch pieces.
• Combine the chicken, honey, and 1 tablespoon fish sauce in a bowl and stir to mix.
• Let marinate for 5 to 10 minutes.
• Trim the green leaves and root end off the lemongrass stalk and strip off the outside leaves.
• What remains will be a greenish crea m-colored core 4 to 5 inches long and 1/4 to 1/2 inch thick.
• Mince the core finely: You'll need about 2 tablespoons.
• Just before serving, heat a wok (preferably nonstick) over high heat and swirl in the oil.
• Add the garlic and lemongrass and stir-fry until fragrant but not brown, about 15 seconds.
• Add the chicken and stir-fry until the pieces turn white, about 1 minute. Move the chicken to the sides of the wok and add the o nion to the center.
• Stir-fry until the onion loses its rawness, about 1 minute. Mix the chicken back in the center of the wok, add the remaining fish sauce, continue stir-frying until the chicken is cooked, 2 to 3 minutes.
• Correct the seasoning, adding honey or fish sauce to taste. The dish should be a little sweet and salty.
• Sprinkle the chicken with the cilantro, if desired, and serve at once.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
• Bake in preheated oven for one hour, or until sauce is caramelized.

Steps:

• slice chicken into bite size pieces. combine with the fish sauce, sugar, 3/4 lemongrass, 1/2 chilli and 1 chopped garlic clove. Marinate for 2 hours (ideally marinated overnight, or if in a rush give it as much time in the marinate as possible). I've marinated for 10min and its fine.
• In a large saucepan on medium heat, add the oil, remaining 3/4 lemongrass, 1/2 chilli, 2 chopped garlic cloves. Fry just until garlic starts to brown.
• Then add the chicken and add the onions and fry for 1 to 2 minutes, stirring occassionally.
• Add the chicken stock and stir for 1min. Reduce the heat slightly and cook for a further 4 min or until the liquid has reduced slightly.
• Put it into a bowl and garnish with coriander leaves, bit of cracked pepper, fried onions or spring onions. To serve with boiled jasmine rice.
• TIP: if the ingredients start to become dry in the pan at any stage, add water (or some of the chicken stock) to stop it from burning.
• You can also find the fried onions at oriental stores, they are a great garnish on pretty much any vietnamese dish!

Steps:

• Make the Caramel Sauce: In a heavy-bottom 4-quart pot, gently melt the sugar over medium-low heat, stirring frequently. This will take 10 to 12 minutes. Do not be tempted to rush the process or you may scorch the sugar.
• When the sugar is lump free, completely melted and just beginning to boil, remove the pan from the heat and very slowly pour in the fish sauce while stirring constantly. Be careful, as it will bubble furiously.
• Use the sauce right away or let cool completely, transfer to an airtight container, and store in a cool cupboard for up to 3 months.
• Shrimp: Set the heads aside. Peel each shrimp body, removing the tail segments, then devein. Sprinkle bodies with the pepper; set aside.
• Pour the oil into a 2-quart clay pot or high-sided skillet, and heat over medium heat. Add the shallots, chiles and reserved shrimp heads and cook, stirring, about 30 seconds, until fragrant. Add the lemongrass, garlic, ginger, and chile paste; cook, stirring, about 1 minute more. Add the caramel sauce and stock; stir to combine.
• Add the shrimp bodies, and toss to coat with the aromatic ingredients. Increase the heat to medium-high and cook, stirring occasionally, about 6 minutes, until the shrimp are bright pink.
• Serve directly from the clay pot, accompanied by steamed white rice.