Our Vietnamese fried chicken recipe is a family recipe and story that I shared back in 2014. Each umami crunch brings back fond food memories of hard working immigrant parents who tried their best to feed their six American kids. We werenāt poor because we had a roof and warm bed in our lives. But we still felt deprived because all we ate was fresh homemade Vietnamese food. Again?! and Again?! We wanted American food and eat what the other kids ate. The chicken is juicy, flavorful, and the crust is so crispy. It made all of us kids happy and satisfied.
Easy Vietnamese Fried Chicken Recipe
When my 5 younger siblings and I were growing up, we were addicted to American food in the craziest of ways. Mom and Dad always had their garden fresh soups, healthy fish and vegetable dishes. But we wanted to eat what the Teenage Mutant Nina Turtles ate, which was pizza and more pizza. We always felt so deprived when we couldnāt eat mutant ninja turtle-style. Another evening of fresh homemade dinner was like six kids being force-fed mashed greens (or insert your most terrifying food as a kid).
Second on our most favorite American-food dishes were hamburgers, and in third place was fried chicken. Oh, fried chicken. The kind that KFC served in the bucket or Popeyeās served when we were lucky enough to drive through for lunch on our way to visit Auntie in Reno, Nevada. Those fried chicken dinners were rare, but glorious to an always-hungry thirteen year old.
Though we couldnāt afford to eat out, my parents tried their best to accommodate our American food cravings. They themselves loved fried chicken and especially coleslaw. There was just something so special about coleslaw for them. We didnāt care, as long as we could each have a drumstick (or three), Mom and Dad can order what ever they wanted.
Video of this Crispy, Delicious Vietnamese Fried Chicken
My Recipe and Fried Chicken Batter Technique
So when Mom and Dad were hungry for fried chicken, they made it at home. Oh boy. American fried chicken made by Mom and Dad? Even as kids we were skeptical but when youāre hungry, youāre desperate. Iām proud to say that it was delicious. Different, but delicious.Ā What made their fried chicken so different was that they had no idea how KFC got that crispy outside crust. Theyāve never battered chicken with flour before, so in their kitchen experiments, they figured out that ColonelĀ Sanders must have used some type of wet flour batter. After a few tries, they had their variation of a Vietnamese-style American fried chicken that was delicious and to die for. I love their hearts and effort. They tried to please us American-food-hungry kids and ended up with a fabulous Vietnamese version of fried chicken.
Fish Sauce Fried Chicken Marinade
Mom and Dadās marinade of fish sauce is what gives this fried chicken a kick-up savory flavor and over the years, Iāve added garlic and sometimes a few other simple spices. The flour crust itself is their concoction or āguessā as to what KFC and Popeyeās chicken used. My parentsā version of the chicken is dipped in a wet flour mixture and then fried to a beautiful crispy brown. Their Vietnamese fried chicken crust is light and crispy on the outside and super juicy and flavorful on the inside.
Iāve shared images of this Vietnamese fried chicken online many times and so many of you have asked for the recipe. Well, here it is and I canāt take credit for all of it. So when you make this and take a bite out of this amazing Vietnamese fried chicken, please think of Mom and Dad! ā Enjoy! Diane
Dianeās Vietnamese Fried Chicken Recipe
The great flavor from this marinade comes from the fish sauce. If youāre still new to fish sauce, donāt be afraid of it. Use less if you want to, but donāt replace it. The magical flavor is what makes this chicken so great. And the wet flour mixture gives a nice and fluffy outside crunch.
- 3 pounds (1.36 kg) chicken drumsticks or thighs , skin-on and bone-in. Or use boneless skinless chicken.
For the marinade:
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 ml) fish sauce
- 1 Tablespoon (15 ml) Brown Sugar
- 1 Tablespoon (15 ml) rice vinegar
- 4-5 cloves garlic , finely minced or crushed
- 1/2 teaspoon (2.5 ml) fresh ground black pepper or more to preference
For frying:
- 1 1/4 cups (156 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- 1 cup (240 ml) cold water , about
- Oil for frying
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Make the marinade: In large bowl, combine the 1/4 cup (60ml) vegetable oil, 1/4 cup (60ml) fish sauce, 1 Tablespoon (15ml) brown sugar, 1 Tablespoon (15ml) rice vinegar, minced garlic, and 1/2 teaspoon or more of black pepper. Set aside.
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Rinse the chicken and pat it dry (optional). Add the chicken to the marinade and gently toss the chicken in to get it coated evenly. Marinate the chicken for at least 1 hour (2-3 hours preferred) so the chicken can soak up all the flavor. If you can, gently stir up the chicken in the marinade a couple times during the 1-3 hours so that all the pieces of chicken get an even soak in the marinade. You can marinate the chicken the night before.
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Make the flour coating: In a large bowl, combine the 1 1/4 cups (156g) flour and 1 teaspoon (4g) baking powder. Slowly add the 1 cup (240ml) cold water and whisk to combine. Start with about 1 cup and add more if needed. Break up any clumps of flour so that the mixture is smooth. What you want to get is a thick and moist flour mixture that will cling to the chicken. Let the batter sit for about 10 minutes for the baking powder to activate which results in a fluffier crust.
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Fill a large skillet (preferably with higher sides) or Dutch oven with oil about 1-inch (2.5cm) deep. Heat the oil to 350-375Ā°F (175-190Ā°C).
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Give the batter a quick whisk and stir before dipping the chicken. Gently remove the chicken from the marinade and let the excess drip off. Dip the chicken in to the wet flour mixture. Allow excess to drip off and place the chicken in the hot oil.
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Cooking in small batches, fry the chicken on both sides until crispy and cooked through, about 10-15 minutes. Don’t crowd the chicken.
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Garnish with minced cilantro (optional). Serve warm with hot sauce, fish sauce dip, or whatever you like with your fried chicken. We’ll often eat it with rice or noodles and fresh herbs.
Calories: 411kcal, Carbohydrates: 19g, Protein: 30g, Fat: 23g, Saturated Fat: 11g, Cholesterol: 140mg, Sodium: 922mg, Potassium: 464mg, Fiber: 1g, Sugar: 2g, Vitamin A: 70IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 2mg
Other Chicken Marinade Versions
Over the decades of making this Iāve tried different marinade versions, all of which are delish. Itās just a matter of how much you have in your pantry. But if you want a chop a few things, hereās some more ideas for depth of marinade flavor:
- Two Tablespoons of Minced ginger adds a wonderful zing to the chicken.
- Lemongrass thatās finely pounded or pulverized. The essence and fragrance of lemongrass is familiar to so many of us Vietnamese kids. If you can get your hands on some, then give it a try. Just make sure the lemongrass is truly pulverized to release the flavors into the marinade. Weāve used about 3 Tablespoons.
- Sesame oil. Now we never grew up eating sesame oil but as an adult, Iāve developed a love affair with it. The nutty flavors of the oil really give the chicken some depth too. Use about 1 Tablespoon.
- Hot sauce. Add some sriracha hot sauce and youāll be pleasing your spicy palate. We have a homemade sriracha recipe and a creamy garlic chili hot sauce recipe. Use about 1/4 cup.
- Use about 1 teaspoon of ground cumin for an early and cumin forward Asian fried chicken.
- This is not a marinade but rather, a topping. Drizzle some of our homemade chili crunch or chili crisp on top for a zing of spicy, garlicky and extra crunch.
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