Thursday, February 25, 2010

Vietnamese pan-fried chicken

My mum's very simple recipe for marinating chicken that tastes delicious! 

  • 800-900g chicken thigh fillets 
  • 3 ½ tablespoons sugar 
  • 4 ½ tablespoons fish sauce 
  • 6-7 garlic cloves, crushed
  • 1 inch piece of ginger, grated
  • a little freshly ground salt and pepper 

In a large bowl mix together the sugar, fish sauce, garlic, ginger and a little freshly ground salt and pepper.  Add in chicken thigh fillets and thoroughly mix together.

Note: You can add in whole chicken thigh fillets or cut the thigh into thirds for more of the marinade to penetrate and easier to cook.

Refrigerate the marinated chicken overnight.

Heat a frying pan with some oil, and fry the pieces of chicken until golden brown and slightly charred on the outside. Can also grill the chicken on the barbecue. 


It’s the fish sauce that makes this dish taste amazing!

Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It’s a staple ingredient in Vietnamese and Thai cooking.

Using a good brand of fish sauce is important – I use Squid brand.

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