I made this Vietnamese Fried Chicken and now I’m the person everyone texts at 10pm begging for leftovers.

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I’m obsessed with Vietnamese Fried Chicken. The crunch hits first, then that punch of Chinese five spice powder and the salty snap of fish sauce makes me shut up and eat.

I grab a plate, sneer at polite napkins, and go to town. Friends always ask what that smell is, and I tell them it’s not fancy, just ridiculously juicy meat and sticky, crackling skin.

Vietnamese Chicken Wings do this thing where they taste both familiar and wild. And yes, I bring a stack to parties so nobody forgets me.

Pure, loud chicken joy. No apologies.

Every single time. seriously.

Ingredients

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Chicken pieces: juicy, meaty main, skin gets crispy and it’s comfort food.
Chinese five spice: warm, aromatic kick; basically gives that Vietnamese twist.
Garlic: punchy, savory note that you’ll smell from the first bite.
Shallots/onion: sweet, subtle onioniness that keeps things rounded and homey.
Fish sauce: salty, funky umami; it’s authentically Vietnamese and super savory.
Soy sauce: deeper brown saltiness that helps the color and taste.
Sugar: balances salty flavors; adds tiny caramel notes you’ll love.
Rice/Shaoxing wine: brightens the mix; basically adds aromatic depth.
Kosher salt: simple seasoning backbone; don’t skip or it’ll taste flat.
Black pepper: sharp, warm bite that wakes up the palate.
Egg: binds coatings so crumbs stick and it’s tender inside.
Water: thins the egg; it’s just about easy, even coating.
Flour: foundation for crispiness; it makes that crunchy shell.
Cornstarch: adds extra crunch and lightness to the crust.
Baking powder: puffs the coating a bit; gives airiness.
Paprika: optional color and faint smokiness; looks pretty on top.
Vegetable oil: neutral frying oil so flavors come through clean.
Lime wedges: bright, acidic squeeze that cuts richness perfectly.
Cilantro/scallions: fresh green garnish; it’s lively and pretty.

Ingredient Quantities

2 to 3 lb bone in skin on chicken pieces (thighs and drumsticks work best)

2 tbsp Chinese five spice powder, divided (1 tbsp for marinade, 1 tbsp for coating)

4 cloves garlic, minced

2 small shallots, minced or 1 small yellow onion finely chopped

2 tbsp fish sauce

1 tbsp light soy sauce

1 tbsp sugar (granulated or brown)

1 tbsp rice wine or Shaoxing wine, optional but recommended

1 tsp kosher salt, plus extra for coating mix

1 tsp freshly ground black pepper

1 large egg

1/2 cup water (to make the egg wash)

1 cup all purpose flour

1/2 cup cornstarch

1 tsp baking powder

1 tsp smoked paprika or regular paprika (optional for color)

Vegetable oil for frying, about 4 cups or enough for 2 inches of oil in a deep skillet

Fresh lime wedges for serving

Fresh cilantro or scallions for garnish, optional

How to Make this

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1. Pat chicken dry with paper towels, then sprinkle 1 tsp kosher salt and 1 tsp black pepper over the pieces; set aside while you make the marinade so the salt starts to work into the skin.

2. In a bowl combine 1 tbsp Chinese five spice, minced garlic, minced shallots (or chopped onion), 2 tbsp fish sauce, 1 tbsp light soy sauce, 1 tbsp sugar, 1 tbsp rice wine (if using), and the egg; whisk until smooth, add 1/2 cup water to loosen into a thin marinade.

3. Add the chicken to the marinade, rub it under the skin where you can, cover and refrigerate for at least 30 minutes and up to 4 hours; the longer it sits the more flavor it gets, but dont go past 8 hours.

4. When ready to fry, set a wire rack or paper towel lined tray near the stove; combine 1 cup all purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tbsp Chinese five spice, 1 tsp smoked or regular paprika (optional), and a pinch of extra kosher salt in a shallow bowl.

5. Remove each piece from the marinade, let excess drip off, then dredge thoroughly in the flour mixture pressing to coat well; place coated pieces on the rack and let rest 10 minutes so the coating adheres.

6. Pour about 4 cups vegetable oil (or enough to come 2 inches up) into a heavy skillet or Dutch oven and heat over medium high until oil reaches 350 F on a thermometer or a small breadcrumb sizzles immediately when dropped in.

7. Fry chicken in batches so pieces dont touch, about 10 to 14 minutes per batch depending on size, turning occasionally for even color; monitor temperature so oil stays around 325 to 350 F to cook through without burning the crust.

8. Use a meat thermometer to check doneness; chicken is done when the thickest part reads 165 F and juices run clear; remove to the wire rack to drain and rest for 5 minutes before serving.

9. While still warm squeeze fresh lime over the chicken and sprinkle chopped cilantro or sliced scallions if you like; the lime brightens the five spice and fish sauce flavors.

10. Serve on a platter, bring extra lime wedges to the party, and if you want crunchy leftovers reheat in a 375 F oven on a rack for 8 to 10 minutes so the crust stays crisp.

Equipment Needed

1. Large cutting board and a sharp knife for trimming and mincing shallots and garlic
2. Paper towels to pat the chicken dry and blot excess oil
3. 2 mixing bowls (one for the marinade, one shallow for the flour/cornstarch dredge)
4. Whisk or fork to mix the marinade and egg wash
5. Measuring cups and spoons for spices, sauces and dry ingredients
6. Wire rack set over a baking sheet (or paper towel lined tray) for resting and draining the coated and fried chicken
7. Heavy skillet or Dutch oven roomy enough for 2 inches of oil
8. Deep fry/candy thermometer to monitor oil temp plus a meat thermometer to check doneness (165 F)
9. Long tongs or a slotted spoon to turn and remove chicken from the hot oil

FAQ

Q: Can I use boneless chicken instead of bone in skin on pieces? A: Yes, you can, but boneless will cook faster and can dry out more easy. Cut pieces to similar size, drop frying time by a few minutes and check internal temp at 165°F.

Q: What oil temperature should I fry at? A: Heat oil to about 350°F to 360°F. If it is too hot the outside burns before the inside cooks, too cool and the crust soaks up oil. Use a thermometer or test with a small bit of batter that should sizzle and float right away.

Q: How do I make the coating extra crispy? A: Pat chicken dry, coat well with the first tablespoon of five spice in the marinade, then let it sit 30 minutes. Use the flour and cornstarch mix with baking powder and chill the coated pieces 10 to 15 minutes before frying. Cornstarch and a little rest help the crust puff and stay crunchy.

Q: Can I bake instead of fry for a lighter version? A: Yes. Preheat oven to 425°F, place on a wire rack over a sheet pan, lightly spray with oil and bake 25 to 35 minutes depending on size, flipping once. It will be less greasy but not as deeply crisp as deep fried.

Q: Is this recipe gluten free? A: Not as written. Swap the all purpose flour for a gluten free flour blend that works for frying and make sure your soy sauce is gluten free or use tamari.

Q: How long can leftovers be stored and how to reheat? A: Store in an airtight container in the fridge up to 3 days. Reheat in a 375°F oven on a wire rack for 10 to 15 minutes to revive crispness. Microwaving will make the crust soggy.

Vietnamese Five Recipe Substitutions and Variations

Fish sauce
- Soy sauce plus a squeeze of lime or a pinch of sugar to add brightness and saltiness; use equal amounts.
- Oyster sauce for a sweeter, umami-rich swap; use about 3 4 of the fish sauce amount.
- Anchovy paste thinned with a little water; very concentrated, so start with half the amount and taste.
Chinese five spice powder
- DIY mix of ground star anise, cinnamon, cloves, fennel seed and Szechuan peppercorns; equal parts of each.
- Ground cinnamon plus a pinch each of cloves and ground fennel if you don’t have all the spices.
- Garam masala in a pinch gives warmth and complexity though it leans Indian rather than Chinese.
Egg (in the wash)
- 1 1 of a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a binder in the wash.
- Milk or buttermilk thinned with water for moisture and a bit of tang; same volume as the egg wash.
- Plain yogurt thinned with water to a pourable consistency for a richer coating.
All purpose flour and cornstarch (coating)
- Rice flour or tapioca starch for a lighter, crispier crust; use 1 to 1 replacement for flour or cornstarch respectively.
- Gluten free 1 to 1 flour blend if you need gluten free; keep cornstarch or tapioca for extra crunch.
- Panko crumbs mixed with a little flour for extra texture, but press firmly so it sticks.

Pro Tips

– Pat and salt early, not just before cooking. Salt the skin and let the pieces sit in the fridge up to a couple hours if you can. It helps draw moisture out so the skin crisps up instead of steaming, and the flavor goes deeper.

– Let the coated pieces rest on a rack for at least 10 minutes before frying. That little wait makes the flour-cornstarch mix stick better so you get fewer spots that peel off in the oil.

– Keep the oil temp steady, aiming for about 325 to 350 F while frying. If it spikes too hot the outside will burn before the inside cooks; if it drops too low the crust soaks up oil and gets greasy. Do smaller batches and use a thermometer.

– If you want extra crunch, double-fry: fry until barely golden, drain and rest for 5 to 10 minutes, then return to hot oil briefly until deep golden. Finish with a squeeze of lime right before serving for a bright pop.

Vietnamese Five Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made this Vietnamese Fried Chicken and now I'm the person everyone texts at 10pm begging for leftovers.

Servings

servings

Calories

420

kcal

Equipment: 1. Large cutting board and a sharp knife for trimming and mincing shallots and garlic
2. Paper towels to pat the chicken dry and blot excess oil
3. 2 mixing bowls (one for the marinade, one shallow for the flour/cornstarch dredge)
4. Whisk or fork to mix the marinade and egg wash
5. Measuring cups and spoons for spices, sauces and dry ingredients
6. Wire rack set over a baking sheet (or paper towel lined tray) for resting and draining the coated and fried chicken
7. Heavy skillet or Dutch oven roomy enough for 2 inches of oil
8. Deep fry/candy thermometer to monitor oil temp plus a meat thermometer to check doneness (165 F)
9. Long tongs or a slotted spoon to turn and remove chicken from the hot oil

Ingredients

2 to 3 lb bone in skin on chicken pieces (thighs and drumsticks work best)
2 tbsp Chinese five spice powder, divided (1 tbsp for marinade, 1 tbsp for coating)
4 cloves garlic, minced
2 small shallots, minced or 1 small yellow onion finely chopped
2 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp sugar (granulated or brown)
1 tbsp rice wine or Shaoxing wine, optional but recommended
1 tsp kosher salt, plus extra for coating mix
1 tsp freshly ground black pepper
1 large egg
1/2 cup water (to make the egg wash)
1 cup all purpose flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp smoked paprika or regular paprika (optional for color)
Vegetable oil for frying, about 4 cups or enough for 2 inches of oil in a deep skillet
Fresh lime wedges for serving
Fresh cilantro or scallions for garnish, optional

Directions

Pat chicken dry with paper towels, then sprinkle 1 tsp kosher salt and 1 tsp black pepper over the pieces; set aside while you make the marinade so the salt starts to work into the skin.
In a bowl combine 1 tbsp Chinese five spice, minced garlic, minced shallots (or chopped onion), 2 tbsp fish sauce, 1 tbsp light soy sauce, 1 tbsp sugar, 1 tbsp rice wine (if using), and the egg; whisk until smooth, add 1/2 cup water to loosen into a thin marinade.
Add the chicken to the marinade, rub it under the skin where you can, cover and refrigerate for at least 30 minutes and up to 4 hours; the longer it sits the more flavor it gets, but dont go past 8 hours.
When ready to fry, set a wire rack or paper towel lined tray near the stove; combine 1 cup all purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tbsp Chinese five spice, 1 tsp smoked or regular paprika (optional), and a pinch of extra kosher salt in a shallow bowl.
Remove each piece from the marinade, let excess drip off, then dredge thoroughly in the flour mixture pressing to coat well; place coated pieces on the rack and let rest 10 minutes so the coating adheres.
Pour about 4 cups vegetable oil (or enough to come 2 inches up) into a heavy skillet or Dutch oven and heat over medium high until oil reaches 350 F on a thermometer or a small breadcrumb sizzles immediately when dropped in.
Fry chicken in batches so pieces dont touch, about 10 to 14 minutes per batch depending on size, turning occasionally for even color; monitor temperature so oil stays around 325 to 350 F to cook through without burning the crust.
Use a meat thermometer to check doneness; chicken is done when the thickest part reads 165 F and juices run clear; remove to the wire rack to drain and rest for 5 minutes before serving.
While still warm squeeze fresh lime over the chicken and sprinkle chopped cilantro or sliced scallions if you like; the lime brightens the five spice and fish sauce flavors.
Serve on a platter, bring extra lime wedges to the party, and if you want crunchy leftovers reheat in a 375 F oven on a rack for 8 to 10 minutes so the crust stays crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.