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.