Dui Ga Sot Chanh Day (Chicken Thighs in Passion Fruit Sauce) Recipe
Vietnamese dishesFried DishesNationwide15 to 20 minutes to marinate, about 20 minutes to sear and make the sauce
Chicken thighs in passion fruit sauce are good for the crisp seared skin under a glossy sweet and sour sauce. Cooking the sauce to the right body without letting it turn bitter is the hard part.
The chicken is marinated with 2 tablespoons of cooking oil, so the pan needs no more, and it goes in skin side down first for a crisp surface. The sauce simmers for 10 minutes before 5g of tapioca starch is stirred with water and poured in slowly for a smooth finish. Any leftover sauce is good spooned over hot rice.
This batch weighs about 1.5kg, at roughly 186 calories per 100g.
Method
Clean the chicken thighs, bone them if you prefer softer meat, and drain them. Season with 1 teaspoon of salt and 2 tablespoons of cooking oil, toss, and leave 15 to 20 minutes.
Sear the chicken in a pan with no extra oil, since it is already coated. Start skin side down for a crisp, fragrant surface, then cook until the meat is firm and evenly golden.
Mix the sauce: scoop the pulp of 2 passion fruit into a small bowl with 1 bowl of water, add 4 tablespoons of kOBE Monk Fruit Blend, 1 tablespoon of chili sauce, and 2 tablespoons of fish sauce, and stir until dissolved.
Heat a pan with 1 tablespoon of butter and fry 1 tablespoon of minced garlic until fragrant. Once the garlic turns lightly golden, pour in the passion fruit sauce and cook over medium heat for about 10 minutes to thicken.
Mix 5g of tapioca starch with water and pour it into the pan slowly, stirring gently until the sauce is smooth, then turn off the heat once it reaches the body you want.
Cut the chicken into bite sized pieces, arrange them on a plate, and spoon the hot passion fruit sauce over them.
Tips
Good chicken is pale pink with a dry surface, springs back under a finger, and does not weep liquid.
Passion fruit with deep purple or reddish brown skin is more fragrant and sweeter.
Strain out some of the passion fruit seeds and keep about half, which gives the sauce a little texture.
Skin side goes down first, and only turn it once the skin is crisp so the meat does not dry out.
Pour the tapioca starch slurry in slowly and stir gently, stopping as soon as the sauce reaches the body you want.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.