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Recipe by:

Dana Ramsey

Delicious Vietnamese Fried Chicken

A flavor-packed Vietnamese Fried Chicken recipe featuring marinated chicken thighs fried to golden perfection, delivering a crispy exterior and juicy interior.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Marination Time 2 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vietnamese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Marinade Ingredients
  • 3 lbs. chicken thighs, skin-on
  • 1 cup buttermilk
  • 1 Tbsp. fish sauce
  • 1 Tbsp. soy sauce
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. freshly cracked black pepper
  • 1 tsp. salt
Group: Coating Ingredients
  • ½ tsp. baking powder
  • 2 cups all-purpose flour
  • Oil for frying (peanut oil recommended)

Equipment

  • Large bowl
  • Mixing bowl
  • Sturdy pot or deep skillet
  • Wire rack
  • Candy thermometer

Method
 

  1. In a large bowl, combine buttermilk, fish sauce, soy sauce, garlic powder, onion powder, black pepper, and salt. Whisk until smooth. Submerge chicken thighs in the marinade and refrigerate for at least 2 hours, preferably overnight.
  2. In a mixing bowl, whisk together flour and baking powder for the coating.
  3. Heat oil in a sturdy pot or deep skillet to a depth of about 2 inches. Heat over medium-high until it reaches 350°F (175°C).
  4. Remove excess marinade from chicken thighs, dredge in flour mixture, pressing to ensure proper coating. Shake off excess flour.
  5. Carefully place chicken thighs into the hot oil, frying for about 12-15 minutes until golden brown and the internal temperature reaches 165°F (74°C).
  6. Transfer fried chicken to a wire rack over a baking sheet to drain excess oil.
  7. Serve with fresh herbs, a tangy dipping sauce, or jasmine rice.

Notes

Ensure to marinate the chicken long enough for enhanced flavor. Fry in batches to maintain oil temperature for a crispy fry.