Vietnamese Fried Chicken Recipes

VIETNAMESE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Wash & pat dry chicken.
• Drizzle a small amount of olive oil to chicken, about a teaspoon for each chicken.
• Season with salt and pepper (or garlic salt if you like).
• In sauce pan over medium heat, melt butter and add minced garlic. wait for garlic to brown.
• Add sugar and soy sauce.
• Stir sauce until hot and boiling.
• Turn off heat.
• Add sauce to chicken and cook covered with foil in the oven for 45 minutes, basting and turning chicken every 15 minutes. Last 15 minutes, cook uncovered.
• Serve with rice, sliced tomatoes and cucumbers. Use sauce after to put on rice or enjoy with Maggi.

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.

21 SIMPLE VIETNAMESE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Vietnamese dish in 30 minutes or less!

VIETNAMESE CHICKEN WINGS

Steps:

• Rinse the chicken wings with cold water. Pat dry with paper towels. Transfer the chicken to a big bowl or a Ziplock bag.
• In a bowl, add the garlic, fish sauce, sugar and ground black pepper together. Stir to mix well.
• Add the marinade to the chicken wings, combine well so the chicken wings are well coated with the marinade. Marinate the chicken wings for two hours or best overnight in the refrigerator.
• Preheat oven to 400°F (207°C). Arrange the chicken wings on a baking sheet lined with parchment paper. Bake for 30 minutes or until the surface turns golden brown. Top with the crushed peanuts and cilantro and serve immediately.

VIETNAMESE-STYLE FRIED RICE

Steps:

• Gather the ingredients.
• Heat the peanut oil in a wok or frying pan over medium-high heat.
• Pour in the beaten eggs. Cook, swirling often to form a flat egg pancake, just until set, about 1 1/2 minutes.
• Scoop out egg pancake and transfer to a cutting board.
• Over medium heat, saute the lemongrass, garlic, and shallots until softened and aromatic.
• Turn up the heat, add the chopped carrot and sweet peas, and stir fry for half a minute.
• Add the sliced lap cheong and the barbecued pork. Stir fry for about a minute.
• Add the rice. Drizzle in the fish sauce. Stir fry until the rice is heated through. Turn off the heat.
• Roll up the egg like a cigar and cut into thin slices.
• Add egg slices to the rice. Toss. Add the lime juice and toss a few more times.
• Serve hot, garnished with cilantro, lemon basil, or mint, or all three.