Recipe: Vietnamese Fried Chicken -Gà rang muối

Recipe: Vietnamese Fried Chicken -Gà rang muối

By Helen Le Published: October 28, 2017

  • Prep: 30 mins
  • Cook: 45 mins
  • Ready In: 1 hr 15 mins

  • Yield: 3-4 Servings

A great dish to serve as finger food for parties or as drinking food.

  • In a large bowl, season the chicken with grated ginger, salt, sugar and chicken stock, abt ½ tsp each., then 1 tsp each of oyster sauce and pepper.
  • Crack in one egg for color and 3-4 tsp corn starch. I think 1 whole egg is to much. Toss well to coat. Leave to marinate for 1 hour.
  • To make the salt pepper mix, you need sticky rice, normal rice, peeled split mung beans, abt 1 tbsp each. Rinse well and drain. Toast the rice first in a pan for 2-3 minutes till dry, separated and opaque. Add the mung bean and toast till dry and crispy.
  • Add a few cashew nuts to make the taste more interesting and transfer to a pepper or coffee grinder together with ½ tsp sea salt, ½ tsp whole pepper corn
  • Use a meat tenderizer to pound the lemongrass till shredded into thin strips like straw. Sprinkle with some corn starch and deep fry till golden. I like to fry some lime leaves, too. They have nice aroma and become very crunchy when deep-fried.
  • Deep fry the chicken till golden and crispy. Drop in one piece at a time to avoid sticking.
  • Heat oil in a large wok and fry minced garlic till fragrant. Toss in the scallion and chili. Transfer to a bowl and set aside.
  • Toss in the fried chicken and add the salt pepper mix. Add the scallion and sliced chili back.
  • To serve, place the deep fried lemongrass and lime leaves to the base of the plate to resemble the nest. Transfer the fried chicken on top. Garnish with cilantro.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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