Vietnamese Style Baked Chicken Recipe
The Vietnamese Style Baked Chicken Recipe is a delightful dish that captures the essence of Vietnamese cuisine.
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Servings: 8 Servings
Calories: 48 kcal
Equipment
- Baking sheet: Used to bake the chicken in the oven.
- Mixing bowl: Used to combine the marinade ingredients.
- Ziplock bag or shallow dish: Used to marinate the chicken.
- Aluminum foil or parchment paper: Used to line the baking sheet for easy cleanup.
- Measuring cups and spoons: Used to accurately measure the ingredients.
- Whisk or spoon: Used to mix the marinade ingredients.
- Meat thermometer: Used to check the internal temperature of the chicken.
- Platter: Used to present the cooked chicken when serving.
Ingredients
- 1 chicken
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 2 stalks of lemongrass finely chopped
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 2 tablespoons lime juice
- Optional: chili peppers for spiciness (quantity according to preference
Instructions
Preheat the oven to 400°F (200°C.
- a. Set the oven temperature to 400°F (200°C.
- b. Ensure the oven is fully preheated before proceeding.
- c. Double-check the oven thermometer to verify the temperature.
- d. Adjust the oven rack to the middle position.
- e. Wait for the oven to reach the desired temperature before baking.
In a bowl, combine the soy sauce, fish sauce, minced garlic, grated ginger, chopped lemongrass, vegetable oil, sugar, black pepper, and lime juice.
- a. Measure and pour the soy sauce into a mixing bowl.
- b. Add the fish sauce to the bowl, combining it with the soy sauce.
- c. Mince the garlic cloves into small pieces and add them to the bowl.
- d. Grate the ginger and sprinkle it into the mixture.
- e. Finely chop the lemongrass and incorporate it into the other ingredients.
Place the chicken thighs in a large ziplock bag or a shallow dish.
- a. Arrange the chicken thighs in a single layer inside the ziplock bag.
- b. Alternatively, place the chicken thighs in a shallow dish.
- c. Ensure there is enough space to accommodate all the chicken thighs.
- d. Press out any excess air from the ziplock bag before sealing it.
- e. If using a dish, make sure the chicken thighs are fully submerged in the marinade.
Marinate the chicken in the refrigerator for at least 2 hours or overnight.
- a. Transfer the ziplock bag or dish with the chicken to the refrigerator.
- b. Allow the chicken to marinate for a minimum of 2 hours.
- c. For enhanced flavor, consider marinating overnight.
- d. Ensure the chicken is covered and sealed properly to prevent leaks.
- e. Flip the chicken halfway through the marinating time for even distribution of flavors.
Remove the marinated chicken from the refrigerator and let it come to room temperature.
- a. Take the chicken out of the refrigerator.
- b. Allow the chicken to sit at room temperature for about 20 minutes.
- c. This helps the chicken cook more evenly.
- d. Keep the chicken covered to avoid contamination.
- e. Use a meat thermometer to ensure the chicken has reached room temperature before baking.
Line a baking sheet with aluminum foil or parchment paper.
- a. Tear a sheet of aluminum foil or parchment paper.
- b. Place the sheet on a baking sheet.
- c. Smooth out any wrinkles or folds in the foil or paper.
- d. Ensure the entire surface of the baking sheet is covered.
- e. Secure the foil or paper by pressing it down at the edges.
Arrange the marinated chicken thighs on the prepared baking sheet.
- a. Take the marinated chicken thighs out of the ziplock bag or dish.
- b. Place the chicken thighs in a single layer on the baking sheet.
- c. Arrange them so they are evenly spaced apart.
- d. Leave some space between each chicken thigh to allow heat circulation.
- e. Ensure all the chicken thighs fit comfortably on the baking sheet.
Bake the chicken in the preheated oven for about 40 minutes or until the internal temperature reaches 165°F (74°C.)
- a. Place the baking sheet with the chicken in the preheated oven.
- b. Set a timer for 40 minutes or the desired cooking time.
- c. Check the chicken periodically to prevent overcooking.
Notes
Prepare the marinade in advance to save time on the day of cooking.
Double the recipe and freeze the extra marinated chicken for future meals.
Use bone-in chicken thighs for extra flavor and moisture.
If using frozen chicken, thaw it thoroughly before marinating.
Massage the chicken with the marinade to ensure it coats every piece evenly.
For a crispier skin, increase the oven temperature for the last few minutes of baking.
Nutrition
Calories: 48kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 975mg | Potassium: 54mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.3mg
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