Vietnamese Fried Chicken- Recipe

Vietnamese fried chicken is seriously so addictive! 🍗🇻🇳. And, hey is it really Vietnamese fried chicken if you don’t have fish sauce? There is only one right answer and there is no substitute for it!

From the crispy exterior to the juicy, flavorful meat packed with umami, it just hits right every time. The best part? You can easily make this yumminess at home with a few simple ingredients.

My secret for an extra crispy crust? Cornstarch! Just coat your chicken pieces in a mixture of flour, cornstarch and seasonings before frying to achieve that perfect crunch (2 tbs of cornstarch for every 2 cups of flour).

Don’t forget to toss it in a sticky sweet and sour garlic, fish sauce! It’s finger licking good I promise 🙏❤️

RECIPE

Chicken thighs (4-8 pieces)

For Chicken Marinade:

• Son Fish Sauce or any premium fish sauce (enough to coat chicken)

• 1/2 tablespoon White Pepper

• 1/2 tablespoon Brown Sugar

• 3 cloves Garlic (minced)

• Garlic Powder

For Seasoned Flour:

• 2 tablespoons Cornstarch

• 2 cups Flour

• 1/2 tablespoon Salt

• 1/2 teaspoon White Pepper

• 1/2 tablespoon Chicken Bouillon Powder

• 1/2 teaspoon Cayenne Pepper

• 1 teaspoon Garlic Powder

• 1/4 teaspoon 5-Spice Powder

Instructions:

1. Marinating the Chicken:

   • In a large bowl, add chicken and add in fish sauce (enough to coat the chicken, at least a few tablespoons), white pepper, brown sugar, minced garlic, a garlic powder.

   • Add the chicken pieces to the marinade mixture, ensuring each piece is thoroughly coated.

   • Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to infuse into the chicken. For best results, marinate overnight.

2. Preparing the Seasoned Flour:

   • In another bowl, combine the cornstarch, flour, salt, white pepper, chicken bouillon powder, cayenne pepper, garlic powder, and 5-spice powder.

   • Mix all the dry ingredients together until well combined. This seasoned flour mixture will be used to coat the marinated chicken before frying.

3. Coating the Chicken:

   • Remove the marinated chicken from the refrigerator.

   • Take each chicken piece and dredge it thoroughly in the seasoned flour mixture, ensuring it is evenly coated. Shake off any excess flour and place on a wire tray so flour can penetrate and settle, leave it out for like 15 min or so until chicken is room temp.

4. Frying the Chicken:

   • In a deep frying pan or Dutch oven, heat vegetable oil to 350°F (180°C) over medium-high heat.

   • Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.

   • Fry the chicken until it is golden brown and crispy, and the internal temperature reaches 165°F (75°C). This typically takes about 12-15 minutes, depending on the size of the chicken pieces.

   • Alternately, as an easier option if you are afraid of over deep frying and burning your chicken, you can also fry chicken until just golden and then pop into preheated (375F degrees) oven until meat registers 165, this helps to prevent burning..

   • Once cooked, use a slotted spoon or tongs to remove the fried chicken from the oil and transfer it to a wire rack or paper towel-lined plate to drain excess oil.

5. Serve and Enjoy:

   • Serve the crispy fried chicken hot, garnished with your favorite herbs (I used some fresh red chilis and scallions then doused them with a sweet and sour fish sauce).

   • Enjoy your delicious homemade crispy fried chicken with your family and friends!

Note: Always exercise caution when working with hot oil. Ensure proper ventilation in your kitchen and keep children away from the stove while frying.

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Fish Sauce Glaze Recipe

Ingredients:

• 1/4 cup Fish Sauce

• 1/4 cup Brown Sugar

• 1/4 cup Water

• Fresh Lime Juice, to taste

• 1-2 Red Chilis

• 3 Garlic Cloves, minced

• 2 tablespoons Sriracha

Instructions:

1. Preparation:

   • Gather all the ingredients and prepare them as follows: mince the garlic cloves, slice the red chilis (remove seeds if you prefer less heat), and juice the lime.

2. Combining Ingredients:

   • In a small saucepan, combine the fish sauce, brown sugar, fresh lime juice and water.

3. Simmering:

   • Place the saucepan over medium heat and bring the mixture to a gentle simmer.

   • Stir occasionally to ensure that the sugar is completely dissolved and all the ingredients are well combined.

4. Thickening and Reducing:

   • Allow the mixture to simmer gently for a few minutes, or until it has thickened and reduced to your desired consistency. Stir occasionally to prevent sticking and burning. Add minced garlic, sliced red chilis, and sriracha.

5. Adjusting Flavor:

   • Taste the glaze and adjust the flavor as needed. If you prefer it sweeter, you can add more brown sugar. For more acidity, add extra lime juice. Adjust the level of spiciness by adding more sriracha or red chilis.

6. Finishing Touches:

   • Once the glaze has thickened to your liking and the flavors have melded together, remove the saucepan from the heat.

7. Cooling and Serving:

   • Allow the fish sauce glaze to cool slightly before using it. It will thicken further as it cools.

   • Use the glaze as a dipping sauce, or spoon over chicken right before serving (don’t put over chicken too early before eating because it can make chicken less crispy).

8. Storage:

   • Any leftover glaze can be stored in an airtight container in the refrigerator for up to one week. Simply reheat it gently on the stove or in the microwave before serving again.