Gà Chiên Giòn Tỏi Ớt (Garlic Chili Crispy Fried Chicken)
85% chuẩn vị · Vietnamese
A flavorful variation of Vietnamese crispy fried chicken, infused with the pungent kick of garlic and a touch of chili heat. The garlic and chili are often incorporated into the marinade or coating.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Chicken pieces (wings, thighs)1 kg
- Fish sauce3 tbsp
- Minced garlic4 tbsp
- Finely chopped red chili1-2 tbsp (or to taste)
- Sugar1 tsp
- Black pepper1 tsp
- Salt1 tsp
- Cornstarch1/2 cup
- Tapioca starch1/4 cup
- Vegetable oil for fryingAs needed
- WaterAs needed
Các bước
- 1
Clean and pat dry chicken pieces.
- 2
In a bowl, combine chicken with fish sauce, 2 tbsp minced garlic, chopped chili, sugar, black pepper, and salt. Marinate for at least 1 hour in the refrigerator.
- 3
In a separate bowl, mix cornstarch and tapioca starch. Add the remaining 2 tbsp minced garlic to this dry mixture.
- 4
Dredge marinated chicken pieces in the garlic-chili-starch mixture, ensuring a thick, even coating.
- 5
Heat vegetable oil in a deep pot or wok to 170°C (340°F).
- 6
Fry chicken in batches for about 10-15 minutes, turning frequently, until deeply golden brown, crispy, and cooked through. The garlic in the coating should be fragrant and slightly crisp.
- 7
Remove chicken and drain on a wire rack.
- 8
Serve hot, garnished with extra fried garlic chips or fresh chili slices if desired.
