Serves 6
105 min
Diane's Vietnamese Fried Chicken
Recipe GLPR92b368c0eb8fa7
Crispy, golden fried chicken infused with the savory, aromatic flavors of Vietnam. Tender bone-in chicken pieces are marinated in fish sauce, garlic, and spices, then coated in a light, clingy batter and deep-fried until perfectly crunchy on the outside and juicy within. This crowd-pleasing dish brings authentic Vietnamese flavors to your table and pairs beautifully with rice and hot sauce.
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Ingredients
3 pounds chicken drumsticks or thighs, skin-on and bone-in
1/4 cup vegetable oil
1/4 cup fish sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
4-5 large garlic cloves, finely minced
1/2 teaspoon fresh ground black pepper
1 cup all-purpose flour
1 teaspoon baking powder
1.5 cups cold water
Oil for frying
Directions
In a large bowl, whisk together the 1/4 cup vegetable oil, fish sauce, brown sugar, rice vinegar, minced garlic, and black pepper until well combined. This marinade will serve as the flavor base for your chicken.
Rinse the chicken pieces under cool running water and pat them thoroughly dry with paper towels. Remove any excess moisture from the surface and between the skin.
Place the dried chicken into the marinade bowl and gently toss until every piece is evenly coated with the mixture. Allow the chicken to marinate for at least 1 hour, preferably 2 to 3 hours, at room temperature or refrigerated. Stir gently at least twice during marinating to ensure all pieces absorb the flavors evenly.
While the chicken marinates, prepare the flour coating by combining the all-purpose flour and baking powder in another large bowl. Gradually whisk in the cold water, starting with about 1.5 cups and adding more as needed, until you achieve a thick, smooth, batter-like consistency that will cling to the chicken. The mixture should coat a piece of chicken generously without being runny.
Heat a large frying pan, Dutch oven, or heavy-bottomed pot on medium-high heat. Add enough oil for frying to reach a depth of about 1 inch in the pan.
Use a thermometer to heat the oil to a temperature between 350°F and 375°F. This temperature ensures the chicken will cook through while becoming golden and crispy without burning.
Once the oil reaches the correct temperature, remove each marinated chicken piece from the marinade, allowing excess liquid to drip back into the bowl. Dip the chicken into the flour batter, coating all sides thoroughly, then let any excess batter drip off before carefully placing it into the hot oil.
Fry the chicken in small batches, being careful not to overcrowd the pan. Fry for 10 to 15 minutes, turning the pieces occasionally, until the coating is golden brown and crispy and the internal temperature of the chicken reaches 165°F at the thickest point, away from the bone.
Using a slotted spoon or tongs, transfer the cooked chicken to a paper towel-lined plate to drain any excess oil. Keep finished pieces warm while cooking remaining batches.
Serve the fried chicken warm alongside steamed rice and your favorite hot sauce. Optionally, garnish with fresh minced cilantro for added freshness and color.
