Vietnamese Fried Chicken

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 2 tablespoons light soy sauce
  • 2 tablespoons fish sauce
  • Freshly ground black pepper
  • 2 teaspoons brown sugar
  • 5 cloves garlic, crushed and ground to a paste
  • 4 shallots, thinly sliced
  • 900 g (2lb) free-range chicken, cut into 8 pieces
  • A little plain flour for coating
  • Groundnut oil for deep-frying


Mix together the soy and fish sauces. Add black pepper to taste. Stir in the sugar, garlic and shallots. No salt is needed as the fish sauce is salty enough.

Rub the mixture all over the chicken pieces and leave in a cool place, to marinate for at least an hour.

Remove the chicken and sprinkle the pieces with a little flour. Heat about 5 cm (2 inches) oil in a deep-fryer or wok, and deep-fry the chicken pieces a few at a time, until tender and golden with lovely crispy skins โ€“ about 8-10 minutes.

Remove the pieces as they are cooked, drain on kitchen paper and keep warm. Serve with boiled rice and your favourite dipping sauce.