Vietnamese Fried Chicken Pieces Recipes

VIETNAMESE FRIED CHICKEN PIECES

Vietnamese Fried Chicken Pieces image

Make and share this Vietnamese Fried Chicken Pieces recipe from Food.com.

Provided by morgainegeiser

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs chicken pieces
2 teaspoons salt
1 teaspoon pepper
1 teaspoon five-spice powder
oil
1 tablespoon fish sauce
1 tablespoon lime juice

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.

Nutrition Facts : Calories 449, Fat 31.2, SaturatedFat 8.9, Cholesterol 155.2, Sodium 1661.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.2, Protein 38.8

VIENNESE FRIED CHICKEN

Viennese Fried Chicken image

Provided by Food Network

Categories main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 pounds chicken breasts and thighs, boneless and skinless
Salt and freshly ground black pepper
Oil, for deep-frying
2 cups flour
3 eggs, beaten
2 cups bread crumbs or ground panko
Lemon juice
Rosemary sprigs, about 6 inches long, remove leaves from the lower half of the stem
Lemon Rosemary Butter Dipping Sauce, recipe follows
Lemon wedges
4 ounces clarified butter
1 sprig rosemary
1 lemon, juiced

Steps:

Cut the chicken into 2-inch pieces and season with salt and pepper.
Preheat a deep pot of oil or a deep fryer to 365 degrees F.
Bread the chicken pieces by first dredging in flour, then dipping in eggs, and lastly, rolling in bread crumbs or panko. Deep-fry in oil until done and golden in color. Drain off excess oil. Season with salt and squeeze fresh lemon juice.
Skewer each piece in a rosemary sprig. Arrange in a serving platter, serve with Lemon Rosemary Butter Dipping Sauce, and garnish with lemon wedges.
In a small saucepan, heat the butter and rosemary just until warm. Allow to cool for a few minutes. Strain into a sauce bowl. Stir in lemon juice.

VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE

Vietnamese Chicken and Long-Grain Rice Congee image

Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done.

Provided by DawnH

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 2h10m

Yield 4

Number Of Ingredients 9

Ingredients

⅛ cup uncooked jasmine rice
1 (2.5 pound) whole chicken
3 (2 inch) pieces fresh ginger root
1 stalk lemon grass, chopped
1 tablespoon salt, or to taste
¼ cup chopped cilantro
⅛ cup chopped fresh chives
ground black pepper to taste
1 lime, cut into 8 wedges

Steps:

Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

Nutrition Facts : Calories 642.5 calories, Carbohydrate 9.8 g, Cholesterol 210 mg, Fat 42.3 g, Fiber 1 g, Protein 53 g, SaturatedFat 12.1 g, Sodium 1943.4 mg, Sugar 0.5 g

SPICY VIETNAMESE STIR-FRY WITH CHICKEN

Spicy Vietnamese Stir-Fry With Chicken image

Make and share this Spicy Vietnamese Stir-Fry With Chicken recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time P1DT20m

Yield 4-5 serving(s)

Number Of Ingredients 30

Ingredients

1 tablespoon toasted sesame oil
1 tablespoon fish sauce (nam pla)
1 tablespoon granulated sugar
1 tablespoon chili paste with garlic
3/4 teaspoon ground black pepper
18 ounces boneless skinless chicken breasts, sliced into 1/4-inch strips
1 1/2 teaspoons toasted sesame oil
1 tablespoon minced garlic
1 1/2 tablespoons grated fresh ginger
3/4 cup water
1 1/2 teaspoons granulated sugar
1/2 cup oyster sauce
1 tablespoon fish sauce
1/2 teaspoon chili paste with garlic
1 1/2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/2 green bell pepper, julienned
1/4 lb green onion, cut into 1-inch pieces
1/4 lb mushroom, sliced
1 1/2 teaspoons thinly sliced fresh basil
1 1/2 teaspoons thinly sliced cilantro
1/4 lb snow peas, trimmed
1/4 lb broccoli floret
1 1/2 tablespoons cornstarch
3 tablespoons cold water
jasmine rice
lime wedge
fresh cilantro stem

Steps:

To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
Return to a boil and cook briefly until thickened.
To serve: Spoon stir-fry over rice; garnish with lime and cilantro.

Nutrition Facts : Calories 372.3, Fat 17.5, SaturatedFat 2.7, Cholesterol 81.7, Sodium 1877.2, Carbohydrate 22.9, Fiber 2.9, Sugar 8.4, Protein 31.8

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