Gà Chiên Nước Mắm (Classic Vietnamese Fish Sauce Fried Chicken)
Món truyền thống · Vietnamese
Crispy, savory, and slightly sweet fried chicken coated in a rich fish sauce glaze. A beloved Vietnamese classic.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken thighs, bone-in, skin-on1 kg
- Fish sauce4 tbsp
- Sugar2 tbsp
- Garlic, minced3 cloves
- Black pepper1 tsp
- Salt1 tsp
- Cornstarch1/2 cup
- Vegetable oil, for fryingAs needed
- Chili flakes (optional)1/2 tsp
- Cilantro, for garnishA few sprigs
Các bước
- 1
Pat chicken pieces dry with paper towels. Season with salt and black pepper.
- 2
In a bowl, whisk together fish sauce, sugar, minced garlic, and chili flakes (if using). Set aside.
- 3
Dredge chicken pieces in cornstarch, ensuring an even coating.
- 4
Heat vegetable oil in a wok or deep pan over medium-high heat to about 175°C (350°F).
- 5
Carefully fry chicken in batches until golden brown and cooked through, about 8-10 minutes per batch. Drain on paper towels.
- 6
Pour out most of the oil, leaving about 1 tablespoon in the pan. Reduce heat to medium.
- 7
Add the fish sauce mixture to the pan and bring to a simmer. Cook for 1-2 minutes until slightly thickened.
- 8
Return the fried chicken to the pan and toss to coat evenly in the sauce. Cook for another 1-2 minutes until the sauce glazes the chicken.
- 9
Serve hot, garnished with fresh cilantro.
