Vietnamese Crispy Pour-Over Chicken

Incredibly thin, glass-like crispy skin protecting tender, juicy meat. Five-spice and soy infuse the chicken while the hot oil bath creates a deep mahogany lacquer.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 716
• Protein: 34 g
• Carbs: 9 g
• Fat: 65 g

Ingredients

• 4 piece Chicken leg ( whole with skin on )
• 3 piece Garlic ( crushed )
• 1 tsp Ginger powder
• 2 tbsp soy sauce
• 1 tbsp Honey
• 1 tbsp Rice vinegar
• 1 tsp five spice powder
• 1000 ml Peanut oil ( for frying )
• 1 pinch Gray sea salt
• 1 tbsp Maltose ( slightly warmed to soften )

Instructions

1. Aromatic poaching

   Submerge the chicken thighs in a pot of boiling water with crushed garlic, ginger, and a pinch of salt. Simmer for 15 minutes. The meat should be cooked through but remain firm, without falling off the bone.

2. Glazing and drying

   Mix the soy sauce, honey, maltose, rice vinegar, and five-spice powder. Generously brush the chicken skin. Let dry in the open air or under a fan for 30 minutes. The skin must be completely dry to the touch to become crispy.

3. Thermal shock (Xối mỡ)

   Heat the peanut oil in a wok. Place the chicken on a rack over the oil. Using a ladle, continuously pour the hot oil over the skin. The skin will blister and turn golden. Stop when it is mahogany brown and sounds hollow when tapped.

Chef's tips

• The secret is drying: if the skin is damp, it will boil instead of blistering.
• The oil must be very hot, around 180°C, to create an immediate heat shock.

Storage

Eat immediately to enjoy the crunch. Does not reheat well as the skin will soften.