If you have ever tried this Vietnamese fried chicken then it’s probably at the top of your most loved chicken dish. Starting with the ingredients, you are going to need, chicken, you can use any part of the chicken that you love, chicken wings does well in this dish. You also going to need cilantro, for the garnish, lemon to get to mix with the fish sauce, garlic, vegetable oil, fish sauce, and corn starch to give that crispiness to the chicken when you fry and spices. Take about half a cup of fish sauce, add half a cup of fine sugar, add one teaspoon of chili.
Cut your garlic and add inside the sauce and stir it u one more time then add lemon juice and then add the chicken. You are going to toss the chicken around and get them coated then put it in the fridge for about two hours so it can marinate and soak up well. Place a two-thirds cup of corn starch into a mixing bowl then pull out the chicken and begin to stir it up. Meanwhile, turn on your stove and put oil to the frying pan. While you are coating the chicken with the corn starch, make sure that you do not throw the sauce from the marinated chicken because you are going to mix the sauce into the chicken later.
While the chicken is frying, prepare the topping which is going to be the cilantro, dice it up then take the sauce and put it over a pan and let that simmer on high heat for about five minutes to reduce and ket it get syrupy. Remove the Vietnamese fried chicken from the oil and into a bowl, pour in the sauce and serve with topped cilantro.
- 1/4 cup fish sauce
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce
- 4 cloves garlic, pressed through garlic press
- 1 small stalk lemongrass (upper pale yellow part only), finely minced
- 2 teaspoons grated ginger
- 2 pounds chicken wing pieces (drumettes and wings)
- Cilantro leaves, for garnish 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
- In a small bowl, whisk together the fish sauce with the remaining ingredients up to and including the grated ginger until well combined.
- Place the chicken pieces into a large ziplock bag, and pour the marinade mixture over top, squishing things around to incorporate, and zip closed; marinate for at least 2 hours, or overnight.
- When you’re ready to fry the chicken, fill a medium-size pot or cast-iron skillet with about 3-4 cups of oil (enough to submerge the chicken in), and slowly begin heating it until it reaches 365°.
- Preheat your oven to 350°, and line a baking sheet with foil and a wire rack, if you have one.
- Drain the chicken from the marinade, allowing any excess to drip off.
- Make your batter by whisking together the flour with the remaining ingredients up to and including the white pepper.
- Add in the cold water; whisk the batter until it is completely smooth, and has the consistency similar to a pancake batter.
- Once your oil is at temp, add about half or a third of your chicken pieces into the batter, allowing each piece to drip off any excess batter before adding the chicken to the hot oil.
- Fry the chicken for about 10 minutes, or until a deep golden brown, then lift out of the oil and place onto the wire rack over the baking sheet to hold; repeat with the rest of the chicken.
- Once all the chicken is fried, place the baking sheet with the fried chicken into the oven to give it a finishing “crisping up”, for about 10 minutes.
- Place onto a platter, garnish with cilantro, and serve with chili garlic sauce to dip, if desired.