Vietnamese Crispy Fried Chicken
Ingredients
- 800 gChicken leg (cut in half)
- 3 pcGarlic (minced)
- 2 pcShallot (minced)
- 2 tbspfish sauce
- 1 tbspoyster sauce
- 1 tspWhite sugar
- 1 tspGinger powder
- 100 gRice flour
- 50 gCorn starch
- 1,000 mlPeanut oil (for frying)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately for maximum crispness. Keeps for 24h in the fridge but loses its texture.
