Vietnamese Fried Chicken

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Fried chicken is always my favorite way to cook as it is tasty and the crunchiness flavored the taste. Well, I know that it is not healthy to health but if you consume only once a while it is alright. The marinade gives the chicken meat to be tender and sweeter than the usual chicken taste. I named this dish Vietnamese Chicken because I seasoned the chicken with the wrong sauce, fish sauce instead dark soy sauce. Well, you make the best of it.




½ teaspoon ground black pepper

1¾ cups rice flour

5 pounds chicken thighs

2¼ cups warm water

6 cloves garlic, peeled and finely chopped

2 tablespoons minced ginger

1/3 cup fish sauce

3 teaspoons salt

1½ tablespoons raw sugar/granulated sugar (I used raw sugar)

2 cups canola/vegetable/corn oil



Steamed glutinous rice

Sliced seedless cucumbers

Cilantro leaves



Prepare a sheet pan line with parchment paper. Place the rice flour and ground black pepper in a wide mouth deep mixing bowl. Set aside.

In a mixing bowl with warm water, chopped garlic, minced ginger, salt and raw sugar and stir until sugar and salt until dissolved and then stir in the fish sauce. Add in the chicken thighs and mix until the ingredients coat all over the chicken pieces. Cover and transfer to the refrigerator and marinate for 2-3 hours.

Remove the marinated chicken thigh and dredge each into the rice flour until well light coated and transfer on to the lined sheet pan. Making sure not to overlap each other but placed them 1 inch apart. Set aside to rest for an hour on room temperature. Do not used the leftover marinate liquid and should be discarded.

Meanwhile, prepare to line a baking sheet with kitchen paper towel for draining. Heat a deep heavy skillet with oil over medium-high heat. To test the right temperature for 350°F, simply stir the hot oil with a wooden slotted spoon and if all the edges of the wooden spoon bubbles up, it really to use. Work in batches as not to crowd the space while frying. Gently drop the marinated chicken thighs with the skin sides down and then reduce the heat to medium. Cover the skillet and fry for 5 minutes. Then uncover and gently turn over the chicken thighs with a tongs and continue frying for another 8 minutes. Transfer to the pre-lined baking sheet to drain. Repeat the remaining marinated chicken thighs using the same hot oil.

Serve the deep-fried chicken thighs with glutinous rice, sliced cucumbers and tomatoes.


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