Part 2. Vietnamese fried chicken is full of flavor and less fattening than most fried chicken recipes. In my previous posting, I described how to prepare a whole chicken to make two different dishes, focusing on making a soup (Napa Cabbage Soup). To make this dish, we will use the meatier cuts of the chicken (chicken wing drums, drumsticks, breast cuts, thighs). If you opt to use pre-cut chicken breast in bone, I recommend splitting the breast in half to a portion equal the size a thigh. This will help ensure equal cooking time for each piece of chicken.
Tips: If you don’t like sweet meat dishes, you can skip the sugar and it still is a very nice savory dish. Oyster sauce adds a nice depth of flavor but if you don’t have it on hand, I would increase the amount of sugar to 3 tbsp.
Vietnamese Fried Chicken/ Thịt Ga Chien (Part 2)
- Meaty cuts of whole chicken (2 drumstick, 2 breasts (halved), 1-2 thighs, 2 chicken wing drums)
- 2 tbsp of oil
- 3 chopped cloves of garlic
- 1/2 cup chopped onion
- 1 tsp salt
- black pepper to taste
- 3 tbsp fish sauce
- 2 tbsp of oyster sauce
- 2 tbsp brown sugar
- ½ – ¾ cup water
- 3 sprigs of chopped green onion
1. Marinade chicken parts with salt and pepper for 10-15 minutes.
2. Heat oil in a large fry pan (~6 quart) on medium high heat.
3. Place chicken pieces into fry pan with plenty of space between each piece. Fry on medium to medium high heat until golden brown on each side. Remove from pan and drain on paper towels.
4. Pour off grease, reserving only 2 tbsp of grease in pan. Reheat pan on medium high heat and add chopped onions. Stir-fry onions until translucent and then add garlic. Add to onion and garlic mixture, oyster sauce, fish sauce, pepper, and all except 1 tbsp of the chopped green onion. Stir mixture over medium heat until bubbly.
5. Add fried chicken pieces back into the simmering sauce. Stir fry chicken over medium to low heat for 2-3 minutes.
6. Place chicken on serving platter, top with onion-garlic mixture from pan. Garnish with remaining chopped green onion.