Best Vietnamese Fried Chicken Recipes

VIETNAMESE STIR-FRIED VEGETABLES WITH CHICKEN OR SHRIMP

Steps:

• Put 1 tablespoon oil in a nonstick skillet or wok over high heat; a minute later add broccoli or cauliflower. Cook, stirring occasionally, for about a minute, then add 2 tablespoons water. Continue to cook and stir until vegetable is crisp-tender, about 5 minutes. Remove and repeat procedure with carrots, then snow peas. Set vegetables aside.
• Put a little more oil in pan, and add onion. Cook over high heat, stirring once in a while, until it softens and begins to char, 3 to 5 minutes. Add chilies and garlic along with chicken or shrimp and cook, stirring, another minute or so.
• Add 1/4 cup water, nam pla and pepper; return cooked vegetables to pan. Cook, stirring, until mixture is combined and lightly sauced, then taste and adjust seasoning if necessary. Serve with brown rice.

VIETNAMESE FRIED CHICKEN PIECES

Steps:

• Place the chicken pieces in a medium pan, cover with cold water and bring to boil. Skim any scum from the surface.
• Add the salt, pepper and five spice powder and simmer for 15 minutes or until the chicken is tender. Drain the chicken and pat it dry with paper towels.
• Heat the oil in a deep pan; add the chicken pieces, about 3 at a time, and fry until golden and very crisp. Drain on paper towels.
• Place the chicken on a serving plate, and sprinkle over the fish sauce, lime juice and chili.

VIETNAMESE FRIED CHICKEN

Steps:

• 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, then 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!