{"id":170024,"date":"2022-10-17T08:52:07","date_gmt":"2022-10-16T22:52:07","guid":{"rendered":"https:\/\/www.booktopia.com.au\/blog\/?p=170024"},"modified":"2022-10-17T08:52:08","modified_gmt":"2022-10-16T22:52:08","slug":"recipe-vietnamese-baked-chicken-from-recipetin-eats-dinner","status":"publish","type":"post","link":"https:\/\/www.booktopia.com.au\/blog\/2022\/10\/17\/recipe-vietnamese-baked-chicken-from-recipetin-eats-dinner\/","title":{"rendered":"RECIPE: Vietnamese Baked Chicken from RecipeTin Eats: Dinner"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"576\" src=\"https:\/\/www.booktopia.com.au\/blog\/wp-content\/uploads\/2022\/09\/Blog-Banner-12-1-1024x576.png\" alt=\"\" class=\"wp-image-169932\" srcset=\"https:\/\/www.booktopia.com.au\/blog\/wp-content\/uploads\/2022\/09\/Blog-Banner-12-1-1024x576.png 1024w, https:\/\/www.booktopia.com.au\/blog\/wp-content\/uploads\/2022\/09\/Blog-Banner-12-1-300x169.png 300w, https:\/\/www.booktopia.com.au\/blog\/wp-content\/uploads\/2022\/09\/Blog-Banner-12-1-768x432.png 768w, https:\/\/www.booktopia.com.au\/blog\/wp-content\/uploads\/2022\/09\/Blog-Banner-12-1.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption>RecipeTin Eats: Dinner by Nagi Maehashi<\/figcaption><\/figure>\n\n\n\n<p><em><strong>150 dinner recipes. Fail-proof. Delicious. Addictive.<\/strong><\/em><\/p>\n\n\n\n<p><em>The food you want to cook, eat and share, night after night. Through her phenomenally popular online food site, RecipeTin Eats, Nagi Maehashi talks to millions of people a year who tell her about the food they love. Now, in her first cookbook, Nagi brings us the ultimate curation of new and favourite RecipeTin Eats recipes &#8211; from comfort food (yes, cheese galore), to fast and easy food for weeknights, Mexican favourites, hearty dinner salads, Asian soups and noodles, and special treats for festive occasions. <\/em><\/p>\n\n\n\n<p><em>Featuring a photo and how-to video for every recipe (follow the QR code), readily available ingredients, Nagi&#8217;s famously helpful notes, and Dozer, Australia&#8217;s best-loved food tester, this is a kitchen-shelf must have for the novice cook, the expert seeking to perfect technique (straight to the Beef Wellington!), and everyone in between<\/em><\/p>\n\n\n\n<p><em>Learn how to make Vietnamese Baked Chicken from <strong><a href=\"https:\/\/www.booktopia.com.au\/recipetin-eats-dinner-nagi-maehashi\/book\/9781760980139.html\">RecipeTin Eats: Dinner<\/a><\/strong><\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>This is the baked version of a popular Vietnamese chicken recipe on my website. It\u2019s got a sweet, caramelly Vietnamese glaze, and it\u2019s so delicious it\u2019s worthy of serving to guests. Just get the chicken marinating the night before then, the next day, pop it in the oven until the skin is bronzed and sticky. No stove splatter to deal with \u2013 yay!<\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" width=\"753\" height=\"938\" src=\"https:\/\/www.booktopia.com.au\/blog\/wp-content\/uploads\/2022\/10\/Vietnamese-Chicken.png\" alt=\"\" class=\"wp-image-170027 size-full\" srcset=\"https:\/\/www.booktopia.com.au\/blog\/wp-content\/uploads\/2022\/10\/Vietnamese-Chicken.png 753w, https:\/\/www.booktopia.com.au\/blog\/wp-content\/uploads\/2022\/10\/Vietnamese-Chicken-241x300.png 241w\" sizes=\"(max-width: 753px) 100vw, 753px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<h2><strong><strong><strong><strong>Vietnamese Baked Chicken<\/strong><\/strong><\/strong><\/strong><\/h2>\n\n\n\n<p><strong>Serves:<\/strong>&nbsp;4-6<br><strong>Prep: <\/strong>10 Minutes + 24 Hours Marinating<br><strong>Cook Time:<\/strong> 1 Hour<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul><li>1.5 kg bone-in, skin-on chicken thighs (about 6 pieces)<\/li><\/ul>\n\n\n\n<p><strong>Lemongrass Marinade Ingredients<\/strong><\/p>\n\n\n\n<ul><li>2 lemongrass stalks*, white part only<\/li><li>4 garlic cloves*, finely grated<\/li><li>1\u20444 cup (60 ml) fresh lime juice<\/li><li>1\u20444 cup (60 ml) fish sauce<\/li><li>2 tbsp light soy sauce*<\/li><li>1\u20444 tightly packed cup (50 g) brown sugar<\/li><li>2 tbsp canola oil<\/li><\/ul>\n\n\n\n<p><strong>To Serve<\/strong><\/p>\n\n\n\n<ul><li>Fresh coriander leaves, roughly chopped<\/li><li>Long red chilli, sliced<\/li><li>Finely sliced lime wedges<\/li><\/ul>\n<\/div><\/div>\n\n\n\n<h4><strong>Method<\/strong><\/h4>\n\n\n\n<p><strong>Lemongrass <\/strong>\u2013 Bash the lemongrass with a meat mallet, rolling pin or similar, to make it burst open slightly. Slice diagonally into 5 mm thick pieces.<\/p>\n\n\n\n<p><strong>Marinate chicken<\/strong> \u2013 Mix the marinade ingredients in a large ziplock bag*. Add the chicken, then seal the bag, pressing out the air. Massage to disperse the marinade over the chicken. Place the bag in a bowl (for leak protection) and refrigerate for 24 hours. Preheat the oven to 200\u00b0C (180\u00b0C fan-forced). Line a baking tray with foil, then baking paper (you\u2019ll thank me later!).<\/p>\n\n\n\n<p><strong>Prepare for baking<\/strong> \u2013 Remove the chicken from the marinade, brush off the lemongrass pieces, then spread out on the prepared tray. Discard the excess marinade.<\/p>\n\n\n\n<p><strong>Bake and baste<\/strong> \u2013 Bake for 30 minutes. Remove from the oven and baste the chicken by brushing the tray juices onto the skin. Bake for 10 minutes, baste again and bake for a further 15 minutes. Remove from the oven.<\/p>\n\n\n\n<p><strong>Serve<\/strong> \u2013 Transfer the chicken to a serving platter and leave to rest for 5 minutes. Baste the skin generously one last time to make it shiny and golden, being sure to use the stickier brown juices on the tray to add colour to the skin3. Pour the remaining tray juices all over the chicken (scrape the tray clean!).<\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Notes<\/strong><\/p>\n\n\n\n<p>1. If you can\u2019t get fresh lemongrass, use 1 tablespoon lemongrass paste.<br>2. All-purpose soy sauce can also be used. Do not use dark soy sauce or sweet soy sauce. Use gluten-free soy sauce or tamari to make this a gluten-free dish.<br>3. If the tray juices are watery, just pop the empty tray back in the oven while the chicken is resting and the tray juices will transform into a glaze in a few minutes.<\/p>\n\n\n\n<p><strong>Leftovers &#8211;<\/strong> Fridge 4 days, freezer 3 months. Raw, marinated chicken can be frozen for 3 months, thawed, then cooked as per the recipe (be extra generous with basting).<\/p>\n\n\n\n<p><strong>\u2014<em><a href=\"https:\/\/www.booktopia.com.au\/recipetin-eats-dinner-nagi-maehashi\/book\/9781760980139.html\"> RecipeTin Eats: Dinner<\/a><\/em><\/strong> <strong>by Nagi Maehashi<\/strong> <strong>(Pan Macmillan Australia) is out on the 11th of October.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"536\" src=\"https:\/\/www.booktopia.com.au\/blog\/wp-content\/uploads\/2022\/09\/social-1200-nologo-comp-1024x536.jpg\" alt=\"\" class=\"wp-image-169844\" srcset=\"https:\/\/www.booktopia.com.au\/blog\/wp-content\/uploads\/2022\/09\/social-1200-nologo-comp-1024x536.jpg 1024w, https:\/\/www.booktopia.com.au\/blog\/wp-content\/uploads\/2022\/09\/social-1200-nologo-comp-300x157.jpg 300w, https:\/\/www.booktopia.com.au\/blog\/wp-content\/uploads\/2022\/09\/social-1200-nologo-comp-768x402.jpg 768w, https:\/\/www.booktopia.com.au\/blog\/wp-content\/uploads\/2022\/09\/social-1200-nologo-comp.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption>The festival of new books! Celebrating the best of recently released and upcoming titles.<\/figcaption><\/figure>\n\n\n\n<p><strong>Order any title featured in <a href=\"https:\/\/www.booktopia.com.au\/booktoberfest\/promo100.html\">Booktoberfest<\/a> for your chance to win a year&#8217;s worth of books. *Ts &amp; Cs apply.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Learn to cook Vietnamese Baked Chicken from Nagi Maehashi&#8217;s RecipeTin Eats: Dinner <\/p>\n","protected":false},"author":12,"featured_media":170027,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[6677,73],"tags":[4131,4448,15115,15119,15233],"acf":[],"jetpack_featured_media_url":"https:\/\/www.booktopia.com.au\/blog\/wp-content\/uploads\/2022\/10\/Vietnamese-Chicken.png","_links":{"self":[{"href":"https:\/\/www.booktopia.com.au\/blog\/wp-json\/wp\/v2\/posts\/170024"}],"collection":[{"href":"https:\/\/www.booktopia.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.booktopia.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.booktopia.com.au\/blog\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/www.booktopia.com.au\/blog\/wp-json\/wp\/v2\/comments?post=170024"}],"version-history":[{"count":5,"href":"https:\/\/www.booktopia.com.au\/blog\/wp-json\/wp\/v2\/posts\/170024\/revisions"}],"predecessor-version":[{"id":170174,"href":"https:\/\/www.booktopia.com.au\/blog\/wp-json\/wp\/v2\/posts\/170024\/revisions\/170174"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.booktopia.com.au\/blog\/wp-json\/wp\/v2\/media\/170027"}],"wp:attachment":[{"href":"https:\/\/www.booktopia.com.au\/blog\/wp-json\/wp\/v2\/media?parent=170024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.booktopia.com.au\/blog\/wp-json\/wp\/v2\/categories?post=170024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.booktopia.com.au\/blog\/wp-json\/wp\/v2\/tags?post=170024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}