The chicken and pickled vegetables are meant to be wrapped up in lettuce leaves and eaten with your hands.
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
For chicken
For pickle
Special Equipment
Preparation
Marinate chicken:
Step 1
Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.
Make pickle while chicken marinates:
Step 2
Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.
Grill chicken:
Step 3
Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.
Step 4
*Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).
