This is what I modified from the Vietnamese Lemongrass Chicken recipe. The original recipe was too spicy and salty for my little boy. Too much salt, pepper, fish sauce, chili and curry powder. And, of course, it's too troublesome for me to cook the caramel topping. So this is the simplified version specially customized for my little boy.
Ingredients: (4 skewers)
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100g of boneless, skinless chicken breast/thigh, cut into 1 inch cubes
1 tbsp fish sauce
2 garlic cloves, crushed
1/2 tsp curry powder
1/8 teaspoon salt (optional, if cooking for young children, this can be void because the fish sauce is already quite salty)
1 tsp sugar
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
2 tsp corn flour
2 tbsp Honey
4 bamboo skewers