Gà Chiên Bột Muối ớt

Vietnamese Fried Chicken Recipe

@cheftudavidphu V.F.C is for Vietnamese Fried Chicken ========== [for more info about Lemongrass Seasoning in this video, comment “SPICE” for the Amazon purchase link.] ========== Source(s): The Soul Food Phenomenon in Vietnam by @soulfoodscholar (Adrian Miller) [https://adrianemiller.com/soul-foods-legacy-in-vietnam/] ========== #friedchicken #vietnamesefood #blackhistorymonth #juneteenth #aapifamily ♬ original sound - Chef Tu David Phu
Gà Chiên Bột Muối ớt | Vietnamese Fried Chicken
Yield 4
Author Chef Tu David Phu
Prep time
1 Hour
Cook time
1 Hour
Total time
2 Hour

Gà Chiên Bột Muối ớt | Vietnamese Fried Chicken

Vietnamese Fried Chicken, known as "Gà Rán" or “Gà Chiên,” is a celebrated dish in Vietnamese cuisine, renowned for its intricate blend of flavors and textures. This recipe involves marinating the chicken in a savory mix, including fish sauce and spices, which imbues it with enhanced taste and tenderness. A unique preparation process follows the marination. When deep-fried, the chicken is coated in a flour mixture, often featuring rice or cornstarch, contributing to its delectably crispy exterior. Our version is served with Vietnamese pickles and Nuoc Mam Gung, and usually accompanied by fresh herbs and a flavorful dipping sauce. This version of fried chicken showcases the complex and diverse palate of Vietnamese cuisine, offering a unique culinary experience with regional variations that add their own local flair.

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Ingredients

Meat Marinade/Cure
Flour Dredge Mix

Instructions

Prepartion
  1. Rinse the chicken under cold running water.
Dry Cure
  1. Mix Garlic powder, Onion powder, Ginger (minced), Lemongrass (minced), MSG (optional), Baking Soda, Sugar, Salt, White pepper, and Lemon Juice.
  2. Rub this mixture over the chicken. Let it cure in the refrigerator for at least 4 hours.
Flour Mix
  1. Mix the flour with all the dry ingredients for the flour dredge.
  2. Set aside 1.5 cups of the Flour Dredge mix for wet coating.
Wet Coating
  1. Make a batter with the Flour Dredge, ratio is 1.5 cup flour dredge: 3 cup soda water
  2. Dip the cured chicken pieces,
  3. Make sure the chicken fully coated with the batter.
Double-Fry Method
  1. Heat oil to 300°F (150°C) and fry the chicken until it's partially cooked/light golden brown.
  2. Final Frying for Service: Upon picking each order, fry the chicken at 375°F (190°C) or until golden brown and fully cooked.
Garnish
  1. Toss the fried chicken with salt, sliced green chilies (jalapenos or serranos), and toasted-crushed peanuts.
  2. Serve with a side of seasoned fish sauce and banh mi pickles.

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Bánh Tôm (Prawn Fritter)

https://cheftu.com/recipelibrary/vietnamesefriedchicken
TDP Enterprises, LLC
chicken, fried chicken, vietnamese fried chicken, vfc, fish sauce, banh mi, pickles.
Chicken
Vietnamese
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Hi there!

I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.

From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.

These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.

Explore My Work

Curious about what I’ve been up to? Dive into the stories, flavors, and passions that shape my journey:

  • GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.

  • Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.

  • The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.

  • Food Journeys – From TEDx talks to culinary panels, I share stories that explore culture, community, and the connections we create through cuisine.