With Vietnam’s proximity to Southern China, it’s not a surprise when you bite into a Vietnamese dish and taste the flavors of Chinese Five Spice - a bold blend with the sweet, warming spices of cinnamon, star anise, fennel, clove, and more.
So for those of you who have tried cooking with our Vietnamese Spicy BBQ Seasoning, you have probably thought just that. The base of the blend is Chinese Five Spice, with a few more spices mixed in – turmeric, for its vibrant color and aroma; ginger, for its peppery, citrus notes; and cayenne pepper, for a spicy kick.
Our Vietnamese Spicy BBQ Seasoning is one of our strongest blends, so it’s best on meat – chicken breast, pork chops, steaks, ground pork or beef, and in stir-fry dishes like this Vietnamese Sweet & Spicy Chicken.
Along with our Vietnamese Spicy BBQ Seasoning, the chicken is also marinated with fish sauce and freshly chopped garlic. A punchy combination that allows for a quick marinade when you’re in a rush to make this Vietnamese Sweet & Spicy Chicken.
To match the flavor to the sweet aroma of the dish, drizzle in honey toward the end of cooking, giving the chicken a slight sweet glaze as the honey caramelizes.
I usually serve this Vietnamese Sweet & Spicy Chicken with jasmine rice and some roasted cashews, but if you feel like skipping the rice, try it with Vietnamese rice noodles instead.
Just remember to add on plenty of vegetables and fresh herbs to balance the dish. Oh, and a small dish of sambal or nuoc cham. A tasty condiment on the side is always a must with Southeast Asian dishes.
Vietnamese Sweet & Spicy Chicken
by Season with Spice
Serves 3-4
Ingredients:
2 pieces of chicken thigh or breast - trimmed and cut into bite size pieces
1 tbsp fish sauce
2 tsp of Season with Spice’s Vietnamese Spicy BBQ Seasoning
3-4 cloves of garlic – finely chopped
2 tbsp peanut oil or vegetable oil
1 yellow onion – sliced thinly
1 tbsp honey
To assemble the rice bowl:
Steamed Thai jasmine rice or brown rice
Vegetables: Cucumber slices, pickled carrots, bok choy, choy sum or red bell pepper
A handful of fresh herbs such as cilantro, Thai basil or mint leaves
A handful of roasted cashews or peanuts
Lime wedges or lemon wedges
Condiment: sambal or nuoc cham (Vietnamese dipping sauce)
Method:
1. In a bowl, combine the chicken pieces with the fish sauce, garlic, and Vietnamese Spicy BBQ Seasoning. Coat well. You can cover and leave to marinate for a couple of hours or overnight, or just a quick marinate while preparing the vegetables.
2. Heat a wok or a large frying pan until hot, add oil and swirl to coat the bottom. Add in the chicken pieces (and all the marinade), spreading them out as much as possible. Over high heat, let sear for about a minute without stirring. Turn heat to medium, add in onion slices, and give everything a few good tosses. Add in one or two tablespoons of water as you cook, to prevent the chicken from drying out. When chicken is almost done, drizzle in honey and cook until the honey caramelizes and the chicken is cooked through - about two minutes more. Transfer to the assembled rice bowl. Enjoy!
by Season with Spice
Serves 3-4
Ingredients:
2 pieces of chicken thigh or breast - trimmed and cut into bite size pieces
1 tbsp fish sauce
2 tsp of Season with Spice’s Vietnamese Spicy BBQ Seasoning
3-4 cloves of garlic – finely chopped
2 tbsp peanut oil or vegetable oil
1 yellow onion – sliced thinly
1 tbsp honey
To assemble the rice bowl:
Steamed Thai jasmine rice or brown rice
Vegetables: Cucumber slices, pickled carrots, bok choy, choy sum or red bell pepper
A handful of fresh herbs such as cilantro, Thai basil or mint leaves
A handful of roasted cashews or peanuts
Lime wedges or lemon wedges
Condiment: sambal or nuoc cham (Vietnamese dipping sauce)
Method:
1. In a bowl, combine the chicken pieces with the fish sauce, garlic, and Vietnamese Spicy BBQ Seasoning. Coat well. You can cover and leave to marinate for a couple of hours or overnight, or just a quick marinate while preparing the vegetables.
2. Heat a wok or a large frying pan until hot, add oil and swirl to coat the bottom. Add in the chicken pieces (and all the marinade), spreading them out as much as possible. Over high heat, let sear for about a minute without stirring. Turn heat to medium, add in onion slices, and give everything a few good tosses. Add in one or two tablespoons of water as you cook, to prevent the chicken from drying out. When chicken is almost done, drizzle in honey and cook until the honey caramelizes and the chicken is cooked through - about two minutes more. Transfer to the assembled rice bowl. Enjoy!
