It’s hard to resist the delicious and appealing taste of dishes from chicken, especially the fried chicken. Today, let’s join TasteVN in cooking to try 3 ways to make whole fried chicken and enjoy this fried dish with family on your free days!
1. Whole Fried Chicken
Preparation
15 minutes
Cooking
50 minutes
Difficulty
Easy
Ingredients for Whole Fried Chicken Serves 4 people
Chicken 1.5 kg (1/2 chicken) Chicken egg 1 piece Breadcrumbs 100 gr Flour for frying 50 gr Tapioca flour 2 tablespoons Cornstarch 2 tablespoons Garlic powder 1 teaspoon Cooking oil 200 ml Common spices a little (salt/ seasoning/ monosodium glutamate/ sugar/ ground pepper)
How to choose fresh ingredients
How to buy, where to buy breadcrumbs, crispy flour
- Currently, you can buy breadcrumbs and crispy flour at stores selling baking ingredients, supermarkets, grocery stores, markets, or reputable e-commerce sites such as bachhoaxanh.com.
- The price ranges from 10,000 VND – 12,000 VND/100gr (price updated as of September 2021).
- When buying, you should choose breadcrumbs with clear origin from well-known and reputable brands that many people trust, with necessary information printed such as: expiration date, production date, ingredient composition,..
- In addition, you can make breadcrumbs at home with detailed steps shared by TasteVN.
How to choose fresh eggs
- When buying eggs, you should choose those with dark brown or white shells, uniformly colored, without cracks or black spots on the shell.
- Additionally, you can use your hands to feel the surface of the eggshell. If the surface of the egg is rough and slightly coarse, it is fresh chicken eggs; if the surface is smooth, the egg has been stored for quite some time.
- Avoid choosing chicken eggs when seeing a large air cell, a red yolk, and marbling when shining under light, as these are eggs that have been incubated by the hen and are not usable.
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Tools required
Steamer pot, frying pan, spoon, bowl, ladle,…
How to make Whole Fried Chicken
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Prepare and steam the chicken
To eliminate the smell of the chicken, use a little salt to rub all over it and rinse it twice with clean water and let it drain.
Next, add 1/2 teaspoon of salt, 1/2 teaspoon of seasoning powder, 1/4 teaspoon of monosodium glutamate, 1/2 teaspoon of sugar, 1 teaspoon of ground pepper, and 1 teaspoon of garlic powder into a bowl, and mix well so that the spices blend together.
You use your hands to apply the mixture evenly all over the chicken (both inside and outside), then let it marinate for about 15 – 20 minutes for the chicken to absorb the spices evenly.
Place a pot on the stove, add 500ml of water to the pot, place the steamer on top, put the chicken inside, and cover it. Steam for about 30 minutes until the chicken is tender; you can poke it with chopsticks, then turn off the heat.
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Prepare the batter
Put 100g of breadcrumb flour into a bowl, take another bowl for 50g of crispy flour, 2 tablespoons of tapioca flour, 2 tablespoons of corn flour, and crack 1 chicken egg into it.
Mix well until the egg is fully dissolved, then add a little water (about 4 tablespoons of water at a time), mixing continuously and adding water until the flour is fully dissolved, creating a smooth batter that is not too runny.
Next, add the boiled chicken that has cooled down into the bowl with the liquid batter, mix well to coat the chicken evenly, then transfer it to the bowl containing the breadcrumb flour. Mix until the breadcrumb flour coats the chicken evenly and the batter is dry on the chicken.
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Fry the chicken
Next, place a pan on the stove, add 200ml of cooking oil to the pan, and heat it over high heat for about 1 minute until the oil is hot, then add the chicken coated with breadcrumb flour. Fry and use a ladle to pour oil evenly over the chicken for about 3 minutes until the outer layer of batter is firm.
Remove the chicken, coat it with another layer of breadcrumb flour, return it to the hot pan, and fry while continuously pouring oil for another 5 minutes until the chicken is golden and crispy, then place it on absorbent paper and enjoy!
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Final product
The whole fried chicken will have a golden, crispy outer layer and tender, juicy meat inside when finished.
Dip it in mayonnaise sauce, ketchup, or chili sauce, all of which are incredibly enticing, appealing not only to adults but also to children. To avoid getting bored and to balance the flavors, you can enjoy it with cucumber or tomato!
2. Whole chicken fried with garlic butter sauce
Preparation
15 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Whole Chicken Fried with Butter and Garlic Sauce For 4 people
Chicken 1 kg (1 whole) Ginger 1 piece (small piece) Shallots 1 bulb Garlic 5 cloves (chopped) Lemon 1.5 pieces Margarine 2 teaspoons Fish sauce 2 teaspoons Chili sauce 1 teaspoon Ketchup 2 teaspoons Cooking oil 200 ml Common spices a little (salt/ sugar/ seasoning powder)
Where to Buy Margarine
- Margarine is currently sold in grocery stores, frozen food stalls in markets, supermarkets, TasteVN, or reputable e-commerce sites like bachhoaxanh.com.
- The price ranges for 80g of margarine is from 8,000 VND – 9,000 VND per box (price updated as of September 2021).
- When buying, you should choose margarine with clear origin from well-known and reputable brands in the market.
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How to prepare Whole Chicken Fried with Garlic Butter Sauce
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Prepare and boil the chicken
For quick and delicious results, you should buy a live chicken and ask the seller to prepare it for you. At home, you only need to remove the unpleasant odor by using salt, lemon juice, and the peel of 1 lemon to rub on the chicken, then rinse it thoroughly with water and let it drain.
Next, place a pot on the stove, add 400ml of water along with 1 clean, crushed ginger piece, 1 peeled shallot, and 1 tablespoon of salt.
Bring to a boil over high heat for about 1 minute until the water in the pot boils, then add the cleaned and drained chicken. Boil for about 10 minutes until the chicken is cooked, then turn off the heat, remove it, let it drain, and cool.
After that, place the chicken on a plate and sprinkle with 1 teaspoon of salt, letting it marinate for about 3 minutes for the salt to dissolve. Squeeze the juice from 1/2 lemon evenly over the chicken and let it marinate for about 15 minutes for the skin to dry.
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Fried Chicken
Place a pan on the stove, add 200ml of cooking oil to the pan, and heat on high for about 1 minute until the oil is hot. Use chopsticks to stir the oil evenly to distribute the heat, then add the marinated chicken to soak up the seasoning.
Fry and drizzle oil evenly over the chicken on medium heat for about 8 minutes until the chicken is golden and crispy, then remove the chicken and place it on a plate to drain the oil.
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Garlic Butter Chicken
Take another pan, place it on the kitchen and add 1 tablespoon of the oil used to fry the chicken earlier along with all the minced garlic. Sauté over medium heat for about 1 minute until the garlic becomes fragrant, then add 1 tablespoon of vegetable butter.
Stir constantly over low heat until the butter is completely melted, then add 2 teaspoons of fish sauce, 2 teaspoons of sugar, mix well, and then add 1/2 teaspoon of seasoning powder, 1 teaspoon of chili sauce, and 2 teaspoons of ketchup.
While stirring continuously for the spices to dissolve, cook over low heat for another 2 minutes until the sauce comes to a boil and thickens slightly, then add the chicken to the pan.
Turn the chicken evenly on all sides, place it back on the plate, and use a ladle to drizzle the garlic butter sauce evenly so that it coats the chicken all over, and you can enjoy it right away!
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Finished Product
The whole fried chicken with garlic butter sauce is served on a plate with a fragrant red-yellow garlic butter sauce that enticingly coats the entire chicken.
When eating, one can feel the crispy deliciousness of the chicken skin, the sweet meat of the chicken that has been steamed, and the rich flavor of the sweet, creamy garlic butter sauce.
This dish can be enjoyed with bean sprouts and tomatoes during large gatherings such as memorial services or weddings, making it truly wonderful.
3. Crispy Fried Chicken with Mắc Máºt Leaves
Preparation
15 minutes
Cooking
40 minutes
Difficulty Level
Easy
Ingredients for Fried Chicken with Whole Mắc Máºt Leaves Serves 4 people
Chicken 1.2 kg (1 whole) Mắc máºt leaves 100 gr Lemongrass 4 stalks Horn chili 1 piece Ginger 1 piece Garlic 1 bulb Red onion 5 bulbs Oyster sauce 1 tablespoon Kumquat 1 piece Dill a little Chili sauce 1/2 tablespoon Soy sauce 1 tablespoon Five-spice powder 1/3 teaspoon Vinegar 2 tablespoons Fish sauce 1 tablespoon Cooking oil 300 ml Common spices a little (sugar/ salt/ seasoning/ monosodium glutamate/ ground pepper)
What are Mắc Máºt leaves? Where to buy Mắc Máºt leaves
- Mắc máºt leaves are a characteristic type of leaves commonly found in regions such as: Cao Bằng, Lạng SÆ¡n, Quảng Ninh, Hà Ná»™i, Thanh Hóa, and Hòa Bình.
- This leaf is often used by the locals as valuable herbal medicine or as a spice for dishes like roasted duck, roasted pork, and braised fish.
- Currently, you can purchase Mắc máºt leaves at traditional medicine shops, spice stores in markets, or buy them on reputable e-commerce platforms.
- The current price for 1kg of dried Mắc máºt leaves is 120,000 – 135,000 VND/bag (price updated in September 2021).
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How to make Crispy Fried Chicken with Whole Mac Mat Leaves
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Prepare the chicken
To eliminate the odor of the chicken after having the seller clean it, rub salt all over the chicken and then rinse it twice with water and let it drain.
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Make the chicken marinade mixture
First, place in a mortar: 4 cleaned stalks of lemongrass cut into pieces, 1 peeled ginger root, 1 peeled garlic bulb, 4 peeled shallots, and 1 chopped chili pepper. Then use a pestle to pound until fine, squeeze to extract the juice from the pounded ingredients into a bowl.
Next, pour all the extracted juice into a bowl, add 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, 1 teaspoon of seasoning powder, 1 teaspoon of ground pepper, 1 teaspoon of monosodium glutamate, 1/3 teaspoon of five-spice powder, 1 tablespoon of oyster sauce, and all the cleaned mac mat leaves that have been drained.
Mix well, then use your hands to mix and squeeze the mac mat leaves to release the essential oils. After that, place the chicken into the marinade mixture, stuffing the mac mat leaves into the chicken’s cavity, and let it marinate for 1 hour to allow the chicken to absorb the flavors.
Then, use string or wire to hang the chicken up, dip a lemongrass stalk into a mixture of vinegar and salt (ratio: 2 tablespoons of vinegar : 1/3 teaspoon of salt), and use it to apply the vinegar-salt mixture evenly over the chicken, then sun-dry for about 2 hours until the outer skin of the chicken is dry.
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Fry the chicken
Place a pan on the stove, add 300ml of cooking oil to the pan, heat over medium heat for about 1 minute until the oil is hot, then add the chicken. While frying, drizzle oil evenly and turn the chicken over for about 8 minutes until the chicken is golden, tender, and crispy, then turn off the heat.
Remove the chicken to drain the oil and then arrange it on a plate.
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Make the dipping sauce
In a bowl, add: 1/2 tablespoon of chili sauce, 1 teaspoon of sugar, 1/2 teaspoon of ground pepper, 1/2 teaspoon of seasoning powder, the juice of 1 calamondin, and a little chopped dill.
Use chopsticks to mix well so that the ingredients blend together, and the delicious dipping sauce is ready.
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Final product
Crispy fried chicken with whole calamondin leaves after completion will have an attractive aroma that highlights the characteristic scent of calamondin leaves. The chicken skin is fried to a golden crisp, incredibly enticing and appealing to the palate.
When shredded, the chicken meat inside is sweet and tender, firm, and dipping it in the rich dipping sauce enhances the flavor. It makes the grilled chicken even more delicious, bringing the atmosphere and cuisine of Northern Vietnam, making it a superb dish to change up family meals.
How to choose fresh and delicious chicken
For live chickens
- Prioritize selecting chickens that are still healthy, moving actively. The feathers should be shiny, smooth, and the eyes and beak should not have any discharge.
- Avoid buying chickens that appear sluggish, with a slightly drooped tail, slow movement, ruffled body feathers, upright head feathers, and slightly damp. These chickens may be infected with disease.
For processed chickens
- For the best processed chickens, you should choose those with a characteristic golden-yellow skin, smooth to the touch, not too bumpy and with good elasticity.
- Additionally, when buying, you should choose pieces of chicken with naturally pinkish-red meat, not too pale or too dark.
- When purchasing, you should choose chickens with clear origins, carefully packaged, and sold in supermarkets, TasteVN or reputable meat shops.
- Do not choose chickens with bruises or blood spots, with a slightly pale or dark gray color. These are chickens that died before being processed.
How to prepare and remove the unpleasant smell from chicken
- Method 1: Use vinegar mixed with salt and soak the chicken for 3 – 5 minutes, then rinse thoroughly with water and let it drain.
- Method 2: Crush 1 piece of ginger and mix it with a little white wine, rub it onto the chicken and let it sit for about 30 minutes. Then rinse with water and let it drain.
- Method 3: Take a few slices of lemon and a little salt, rub them evenly all over the chicken and then rinse with water to prepare it immediately.
How to fry chicken crispy, without oil splatter
- Method 1: After purchasing the chicken, wash it thoroughly, let it dry completely before placing it in the frying pan.
- Method 2: During the frying process, you should not add more cooking oil to avoid uneven heat affecting the crispiness of the chicken.
- Method 3: Add a little salt to the pan when the oil is hot, then add the chicken to fry; the salt will help reduce the amount of oil splattering while frying.
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Hope that through the detailed instructions above, you can successfully make 3 ways to make whole fried chicken golden brown and appealing. Wishing you success and enjoy this chicken dish at the family party!
