Gà chiên giòn

An amber-colored, brittle skin that reveals steaming meat dripping with its own juices. The fried garlic and fish sauce release a powerful aroma, typical of Vietnamese street stalls.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 821
• Protein: 36 g
• Carbs: 35 g
• Fat: 64 g

Ingredients

• 800 g Chicken leg ( cut in half )
• 3 piece Garlic ( minced )
• 2 piece Shallot ( minced )
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp White sugar
• 1 tsp Ginger powder
• 100 g Rice flour
• 50 g Corn starch
• 1000 ml Peanut oil ( for frying )

Instructions

1. Marinate the meat

   Finely mince the garlic and shallots. In a dish, mix the chicken with fish sauce, oyster sauce, sugar, pepper, and ginger. Massage the meat so the juices penetrate well. Let it rest for 30 minutes in the fridge.

2. Coat the pieces

   Mix the rice flour and cornstarch. Dredge each piece of chicken in this mixture to create a thin film. Tap to remove excess; the coating must be dry and even before frying.

3. Fry and brown

   Heat oil to 180°C. Deep-fry the chicken in small batches. The skin should become brown and rigid. When tapped with tongs, it should sound hollow. Drain on a wire rack to maintain crispness.

Chef's tips

• Do not overcrowd the fryer, otherwise the oil temperature drops and the skin becomes greasy instead of crispy.
• Always drain on a wire rack rather than paper towels to prevent steam from softening the crust.

Storage

Eat immediately for maximum crispness. Keeps for 24h in the fridge but loses its texture.