Vietnamese fried chicken

Step 1

To make the marinade, stir together the warm water, garlic, sugar, and salt. Once the sugar and salt have dissolved, stir in the fish sauce. Pour the marinade over the drumsticks in a bowl, food-storage container, or food-storage bag, and allow the chicken to marinate covered in the refrigerator for 1 to 4 hours.

Step 2

After the chicken has marinated, line a sheet pan with parchment paper and place the rice flour in a large bowl. Remove the chicken from the marinade, dredge each piece in the rice flour until well coated, and place the flour-coated chicken pieces on the sheet. (They can be close together, but should not overlap.) Allow the flour-coated chicken pieces to rest unrefrigerated for 1 hour. This step will help the coating adhere better when the chicken fries. Discard the marinade.

Step 3

To fry the chicken, line a sheet pan with paper towels. On medium-high, heat to 350°F 1/2 inch of vegetable oil in a large heavy skillet, preferably cast iron. If you don’t have a candy thermometer, after 5 minutes of heating, stick a wooden spoon into the oil. If the oil bubbles the spoon, it should be hot enough. Working in batches, place the chicken pieces in the oil, skin side down, turn down the heat to medium, cover the skillet and cook for 7 to 8 minutes.

Step 4

Take off the cover, gently turn over the chicken with tongs or a wooden spoon, and continue to cook uncovered for 7 to 8 more minutes. Stick an instant read thermometer in the largest piece, and check that it’s 150°F. If so, place the fried chicken the paper towels to drain. If not, continue to cook for a couple more minutes. Repeat for the remaining pieces, using the same oil.

Step 5

To make the glaze, take 1 tablespoon of the cooking oil and heat it up on medium-low in a skillet. Add the garlic and cook for 30 seconds or until softened and fragrant. Add the brown sugar and water, and while stirring cook until glossy and foamy, about 2 minutes. Stir in the fish sauce, hot sauce, and ginger, and cook until thickened, about 2 minutes. Turn off the heat, stir in the lime juice, and add salt to taste.

Step 6

Brush the glaze on the fried chicken and serve with cilantro, lime wedges, hot sauce, and plenty of napkins.