TT National | Brûléed Chicken Breast, Vietnamese-Style
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
To learn more about this recipe, see our related feature, Flight Pattern, in our National edition.
Chef's note: We use sugar in the raw or turbinado sugar because it tastes less sweet than white sugar and takes more time to break down, causing it to caramelize faster and creating that nice crunch.
Brûléed Chicken Breast, Vietnamese-Style
Yield: 4 servings
Cook Time: 30 minutes (plus 4 hours marinating)
¼ cup fish sauce
2 tablespoons water
2 large shallots, finely chopped
2 garlic cloves, finely chopped
1 serrano chile--halved, seeded and finely chopped
2 tablespoons granulated sugar
1 teaspoon finely ground black pepper
Two 8-ounce skin-on, boneless chicken breasts
1 tablespoon plus 1 teaspoon grapeseed or canola oil, divided
1 tablespoon turbinado sugar, divided
¼ cup cilantro, chopped