Chef Yia Vang’s Chicken 3 Ways

By Chef Yia Vang

November 1, 2023

Yia is the owner and chef of the James Beard Award-nominated restaurant Union Hmong Kitchen in Minneapolis.


CHICKEN STOCK


SERVINGS

6-8

PREP TIME

10 min

COOK TIME

1+ hr

Ingredients

  • 1
    whole chicken carcass
  • 3
    stalks lemongrass
  • 1
    large knob of ginger
  • 4-5
    cloves garlic
  • 1
    onion
  • 1
    gallon water

Directions

  1. 1

    Place the chicken carcass and whole lemongrass, ginger, garlic and onion into a large stock pot.

  2. 2

    Cover the ingredients with 1 gallon of water.

  3. 3

    Heat the pot over medium heat until it reaches a soft roiling boil.

  4. 4

    Allow it to simmer for an extended period of time to extract all the flavor. Once done, strain the stock and discard any solids.

SEARED AIRLINE CHICKEN


SERVINGS

2

PREP TIME

10 min

COOK TIME

20 min

Ingredients

  • 2
    airline chicken breasts
  • Salt, to taste
  • Pepper, to taste
  • 2
    teaspoons canola oil
  • 1
    tablespoon chopped garlic
  • 1
    tablespoon chopped shallots
  • 1
    tablespoon ginger
  • 1
    teaspoon fish sauce
  • 1/4
    cup chicken stock

Directions

  1. 1

    Heat oven to 400 F.

  2. 2

    Season both sides of the chicken breasts with salt and pepper.

  3. 3

    Heat canola oil in a pan over high heat.

  4. 4

    Sear the chicken, skin-side down, for 4-5 minutes until golden brown.

  5. 5

    Flip the chicken and transfer the pan to the oven for 8 minutes or until the internal temperature of the chicken reaches 160 degrees.

  6. 6

    Let the chicken rest.

  7. 7

    Add ginger, garlic, shallots and fish sauce to deglaze the pan. Add chicken stock and let it reduce to make a sauce on the chicken.

ROASTED CHICKEN WITH SWEET CHILI GLAZE


SERVINGS

2-4

PREP TIME

15 min

COOK TIME

25 min

Ingredients

  • 4
    chicken quarters (legs)
  • 2
    tablespoons smoked paprika
  • 1
    tablespoon garlic powder
  • 1
    tablespoon onion powder
  • 1
    teaspoon salt
  • 1
    teaspoon pepper
  • 1
    cup honey
  • 2
    tablespoons chopped garlic
  • 2
    tablespoons chopped shallots
  • 1
    Thai chili, chopped
  • 1/4
    cup finely chopped cilantro
  • 1/2
    cup rice wine vinegar

Directions

  1. 1

    Heat oven to 375 F.

  2. 2

    In a small bowl, mix paprika, garlic powder, onion powder, salt and pepper to create a dry rub.

  3. 3

    Rub the dry spice mixture over the chicken quarters.

  4. 4

    Roast the chicken in the oven for 15 minutes or until the internal temperature reaches 160 degrees.

  5. 5

    In a saucepan over low heat, combine the honey, garlic, shallots, Thai chili, cilantro and rice wine vinegar to make the glaze.

  6. 6

    Once chicken is cooked, brush the glaze onto the roasted chicken.

  7. 7

    Return the chicken to the oven for an additional 5 minutes.

  8. 8

    Serve the roasted chicken with the sweet chili glaze.

Chef’s Tip: Yia Vang’s Chicken 3 Ways uses all parts of the chicken, which makes a Bell & Evans Whole Broiler Chicken the perfect choice for this recipe.

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