Empty My Fridge
How to Make Vietnamese Fried Chicken | Cookin’ Somethin’ w/ The Black Keys
Ingredients
- Chili pepper · dried, finely1 oz + 2 pieces + 4 pieces + 1 piece
- Garlic2 oz + 1 cup + 2 oz + 1
- Ginger4 oz
- Creamy Koji1 cup
- Oyster sauce⅓ cups
- Fish sauce1 ½ cups + 1
- Rice flour1 cup
- Egg5 pieces
- Sparkling water⅔ cups
- Turmeric1 tsp
- Salt2 tbsp
- Sugar9 ½ cups
- Black pepper1 tbsp
- Chili powder1 tsp
- MSG1 tsp
- Thai basil¼ cups
- Tamarind · paste2 oz
- Peach · diced4 pieces + 2.2 lb
- Lemongrass · chopped2 oz
- Scallion2 oz + 1 bunch
- Star anise2 pieces
- Black cardamom · crushed1 piece
- Coriander seed1 tsp
- White pepper1 tsp
- Lime6 pieces
- Shrimp paste1 tsp
- Sambal2 tbsp
- Canola oil4
- Marinated Chicked2.2 lb
- Chicken1
- Jalapeño chili4 pieces
- Cabbage¼ pieces
- Flour3 cups
- Baking powder1 tbsp
- Cinnamon½ tbsp
- Milk1 ½ cups
- Vanilla3 pieces
- Citric acid1 tsp
- Cornstarch2 tbsp
- Heavy cream2 cups
- Mascarpone cheese½ cups
- Funnel Cake Batter
- Jam
- Vanilla syrup
- Cooking methods
Instructions
- Heat the oil in a deep fryer to 350°F.
- Finely mince the Thai chilies, garlic, and ginger. Combine them with the marinade ingredients in a bowl, then marinate the chicken.
- Make the batter by combining all its ingredients thoroughly. Add the brined chicken and coat every piece evenly. Let it sit in the batter for 10 minutes.
- Fry the chicken at 350°F for 5 to 8 minutes, until crispy, golden brown and cooked through. Rest it on a rack.
- Fry the Thai basil for 20 seconds, drain it on a paper towel, then mix it with the other salt and pepper garlic mix ingredients, breaking it up gently.
- Blend the fish sauce, tamarind, peaches, lemongrass, scallion, ginger and garlic. Boil the sugar until 365°F and golden brown, add the blended mixture and remaining caramel ingredients except the sambal, steep 20 minutes, strain, then stir in the sambal.
- Thinly slice the scallions, jalapeños and Thai chilies. Rinse the marinade off the chicken and pat dry. Toss the fried chicken with a generous amount of the salt and pepper garlic mix, scallions, jalapeño and chilies.
- Finely shred the cabbage, arrange the chicken on top, sprinkle with more salt and pepper garlic mix, and serve with the fish sauce caramel.
Summarized from Matty Matheson's video. Watch it for the details.
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