Vietnamese Fried Chicken (Cơm Gà Xối Mỡ): A Crispy, Juicy Street Food Favorite
Watch the reel -here-.
Vietnamese Fried Chicken, or Cơm Gà Xối Mỡ, is a street food classic that’s known for its incredibly crispy skin and juicy, flavorful meat. Unlike American fried chicken, this version skips the thick batter and instead focuses on a light, crunchy skin achieved by ladling hot oil over the chicken. The result? A perfectly golden, crackly crust with a succulent inside.
But no Cơm Gà Xối Mỡ is complete without its signature red rice. Traditionally, this rice is fried with tomato paste, garlic, and seasoning, but I’ve simplified the process by cooking it in a rice cooker for ease and consistency. The combination of crispy chicken, fragrant rice, and a side of fresh cucumbers with tangy nước chấm dipping sauce makes for an unforgettable meal.
If you’ve never made this dish before, now’s the time. Trust me—once you try it, you’ll never look at fried chicken the same way again!
Vietnamese Fried Chicken Recipe
Ingredients:
For the Chicken:
4 bone-in, skin-on chicken quarters (or drumsticks and thighs)
2 tbsp Maggi seasoning
1 tbsp minced garlic
1 tbsp minced shallot
1 tbsp chicken bouillon powder
1/2 tbsp sugar
Pinch of salt
Pinch of ground white pepper
8 cups water (for boiling)
2 slices ginger
2 star anise
1 cinnamon stick
Annatto oil (for brushing)
Neutral oil (for frying)
For the Red Rice:
2 cups jasmine rice
1.5 tbsp tomato paste
2 cloves garlic, minced
1.5 tbsp vegetable oil
2 tsp soy sauce
1/2 tsp sugar
1/2 tsp salt
1 tbs annatto oil
2 1/2 cups water
For Serving:
Fresh cucumber slices
Tomato slices
Nước chấm (Vietnamese dipping sauce)
Instructions:
Step 1: Marinate the Chicken
Rinse and pat dry the chicken. In a bowl, mix Maggi seasoning, 1 tbs annatto oil, minced garlic, minced shallot, chicken bouillon powder, sugar, salt, and white pepper. Rub this mixture all over the chicken and let it marinate for at least 4 hours, preferably overnight.
Step 2: Parboil the Chicken
In a large pot, bring 8 cups of water to a boil. Add ginger slices, star anise, and cinnamon stick. Carefully place the marinated chicken in the pot and boil for 15 minutes. Remove and place on a wire rack to drain. Pat dry, then brush the skin with Maggi seasoning. Let it sit for 20 minutes before brushing with annatto oil to enhance the golden color.
Step 3: Make the Red Rice
Rinse the jasmine rice and place it in a rice cooker. Add tomato paste, minced garlic, vegetable oil, soy sauce, sugar, salt, and water. Stir well and cook according to your rice cooker’s settings.
Step 4: Fry the Chicken
Heat neutral oil in a deep pan to 350°F. Instead of deep-frying, place the chicken on a wire skimmer and fry the bottom side for 2 minutes. Then, remove the chicken and using a ladle, continuously pour the hot oil over the top of the chicken until the skin turns golden brown and crispy. Remove and place on a wire rack to drain excess oil.
Alternately- you can also brush with a little annatto oil and Maggi Seasoning and air fry the chicken at 400F for about 12 min, brush with light olive oil (or neutral oil) and wait till the skin bubbles up and crisps up.
Step 5: Serve and Enjoy
Plate the crispy fried chicken alongside the red rice. Add fresh cucumber and tomato slices on the side. Serve with nước chấm for dipping and enjoy the perfect balance of crispy, juicy, and tangy flavors!