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Vietnamese Fried Chicken Thighs with Garlic-Chile Glaze
4
Steps
- Combine chicken and soy sauce in a large bowl. Cover and chill at least 1 hour and up to 4 hours.
- Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 350°.
- Place flour in a large shallow bowl. Dredge chicken in flour, shaking off excess. Working in 2 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature between 325°–350°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, 10–12 minutes. Transfer chicken to a wire rack set inside a baking sheet. Let cool at least 10 minutes before serving; set aside 3 Tbsp. frying oil.
- Meanwhile, heat reserved frying oil in a large skillet over medium-high heat. Add shallot, garlic, and ginger and cook, stirring, until fragrant and softened, about 3 minutes. Add brown sugar, salt, pepper and 2 Tbsp. water and cook, stirring, until sugar dissolves and sauce is foamy and glossy, about 3 minutes. Add fish sauce and cook until glaze is slightly thickened, about 2 minutes. Stir in hot chili paste and lime juice. Brush chicken liberally with glaze.
- Serve chicken with lime wedges and any remaining glaze. Serve with Cucumber And Carrot Vermicelli With Crispy Shallots (click For Recipe).
Originally published at Bonappetit.com. Reproduced for personal collection.
