Vietnamese Salt Pepper Fried Chicken Ga Rang Muoi Recipe

Whipping up this Vietnamese Salt and Pepper Fried Chicken is like throwing a sensory party with an irresistible mix of crispy, spicy, and tangy flavors that will have you hooked. Trust me, once you try this, you’ll keep your friends begging you to host with these golden bites, and they’ll swear it’s better than their favorite takeout!

Wiring Up Windows: Mainboard Connectors

I love constructing something special with Ga Rang Muoi, Vietnamese Salt Pepper Fried Chicken. My construction plan is using chicken wings, marinated in a savory bathing suit of fish sauce and Shaoxing wine—an excellent base repartitioning.

I coat them, as is now customary, in a crisp blend of cornstarch and potato starch before frying. The bath of garlic and chili peppers infuses the wings with audacious flavors, while the cilantro—now a standard garnish for Vietnamese fried rice—lends a fresh finish.

Vietnamese Salt Pepper Fried Chicken Ga Rang Muoi Recipe Ingredients

• Chicken wings: High in protein, providing essential nutrients; offers a rich, savory taste.
• Fish sauce: Adds umami flavor, a staple in Vietnamese cuisine, enhancing depth and richness.
• Chili peppers: Offers heat and spice; contains capsaicin, known for its metabolism-boosting properties.
• Garlic: Provides aromatic depth; known for antioxidant properties and health benefits.
• Lime wedges: Adds a refreshing, tangy citrus flavor to balance richness; vitamin C source.

Vietnamese Salt Pepper Fried Chicken Ga Rang Muoi Recipe Ingredient Quantities

• 1.5 lbs (680 g) chicken wings or drumettes
• 1 tablespoon rice wine or Shaoxing wine
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 1/4 cup all-purpose flour
• 1/4 cup potato starch
• Vegetable oil, for frying
• 2 cloves garlic, minced
• 2 fresh chili peppers, chopped (optional)
• 1 bunch green onions, chopped
• 1/4 cup cilantro, chopped
• Lime wedges, for serving

How to Make this Vietnamese Salt Pepper Fried Chicken Ga Rang Muoi Recipe

1. In a big bowl, mix together the chicken wings and the rice wine, fish sauce, soy sauce, sugar, salt, and black pepper. Stir thoroughly, then set aside to marinate for no less than half an hour.

2. In another bowl, combine the cornstarch, all-purpose flour, and potato starch to make the coating for the chicken.

3. Coat the marinated chicken pieces well with the flour mixture and ensure an even coating on all the pieces.

4. In a broad frying pan or wok, put vegetable oil and heat it over medium-high heat until it hits 350 degrees Fahrenheit (175 degrees Celsius) or until you drop a small piece of bread in and it makes sizzling noises back at you.

5. Add the chicken pieces, that have been coated, to the hot oil with care. Avoid overcrowding by frying in batches. Each batch should cook for about 8-10 minutes. Turn the pieces occasionally, and remove the batch when it is golden brown and crisp.

6. Using a slotted spoon, remove the fried chicken from the oil. Allow it to drain on a plate lined with paper towels to remove excess oil.

7. In a different pan, cook the minced garlic and chopped chili peppers (if using) in a tablespoon of vegetable oil over medium heat until their aroma fills the kitchen.

8. Put the fried chicken in the pan, and toss it with the sautéed garlic and chilies until it is evenly coated.

9. Mix the chicken well in the pan with the chopped green onions and cilantro, and then sauté for another 1-2 minutes.

10. Serve the Vietnamese Salt and Pepper Fried Chicken very hot, with lime wedges to garnish. This delightfully smoky, crispy, and crunchy appetizer is a top choice among my Vietnamese friends. They clap their little hands with glee when I serve it. In fact, I have to make it on a regular basis just to keep peace in my home. Serve it with the sweet sauce that follows this recipe and keep the hands clapping.

Vietnamese Salt Pepper Fried Chicken Ga Rang Muoi Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk or fork (for mixing)
4. Measuring spoons
5. Measuring cups
6. Broad frying pan or wok
7. Cooking thermometer (optional, for checking oil temperature)
8. Slotted spoon
9. Plate
10. Paper towels
11. Knife
12. Cutting board

FAQ

• Q: Can I use a different type of chicken for this recipe?A: Yes, you can use chicken thighs or breast pieces, but traditionally, wings or drumettes are used for the best texture.
• Q: Is there a substitute for Shaoxing wine?A: A good substitute is rice wine, or you can use dry sherry if needed.
• Q: What oil is best for frying the chicken?A: For frying, choose vegetable, canola, or peanut oil; they have the high smoke points demanded by this cooking technique.
• Q: How do I make the dish less spicy?A: Leave out the chili peppers, or use fewer of them, to bring down the heat.
• Q: Can this recipe be made gluten-free?A: Yes. Use gluten-free soy sauce and rice flour instead of all-purpose flour.
• Q: How can I store leftovers?A: Refrigerate cooked chicken in a container with no air. The chicken will be good for 2 days.

  To reheat and keep the chicken crispy, use an oven.

• Q: How can I serve this dish?A: Accompany with a portion of rice boiled in steam and wedges of lime to squeeze over the chicken for a flavor boost.

Vietnamese Salt Pepper Fried Chicken Ga Rang Muoi Recipe Substitutions and Variations

Shaoxing wine:
Use dry sherry or mirin in place of any of the following:

– wine
– sweet wine
– sake or other rice wines
– vermouth
Fish sauce:
Opt for soy sauce or tamari to keep things vegan.
Potato starch:
Use cornstarch or tapioca starch.
Chili peppers:
Use red pepper flakes instead or leave it out if you don’t want any heat.
Cilantro:
Substitute with parsley or Thai basil.

Pro Tips

1. For an extra depth of flavor, consider marinating the chicken overnight in the fridge. This allows the spices and sauces to penetrate deeply, resulting in more flavorful wings.

2. Ensure the chicken is patted dry before coating with the flour mixture. Excess moisture can prevent the coating from adhering properly, resulting in less crispy skin.

3. Use a neutral oil with a high smoke point, such as canola or peanut oil, for frying. This prevents the oil from burning and imparting off-flavors to the chicken.

4. To maintain the oil temperature during frying, use a thermometer and avoid overcrowding the pan. Frying in batches ensures that the chicken cooks evenly and becomes perfectly crispy.

5. As a variation, toss the finished fried chicken in a little honey or sweet chili sauce right before serving. This gives a delightful balance of sweet and savory that perfectly complements the spices.