Vietnamese Fried Chicken

Name: Vietnamese Fried Chicken
Yield: Serves 3-4
Cuisine: Vietnam
Ingredients: 2 teaspoons brown sugar; Freshly ground black pepper; 2 tablespoons fish sauce; 2 tablespoons light soy sauce; Groundnut oil for deep-frying; 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

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

2 tablespoons light soy sauce
2 tablespoons fish sauce
Freshly ground black pepper

Asia
Vietnam
Main course
South East Asia

Method

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