Easy Vietnamese Crispy Fried Chicken Wing (Restaurant Copycat - Ga Chien Gion)
Easy Crispy Fried Chicken Wing | Base Recipe | Cánh Gà Chiên Giòn
With the kids and hubby staying home all the time due to the pandemic, cooking can quickly switch from an enjoyable chore to a daily burden. I am extremely fortunate to be a stay-at-home mom with only the responsibility of my family. However, the pressure to plan, prep and feed my humans three meals a day, every day, for over a year can get a bit much. I retreat in a fetal position once every few weeks to mentally reset. So to all the mothers out there, I feel ya. And to those mothers who also work a full-time job, you are a saint and my hero. Please accept my slow claps.
Easy Crispy Fried Chicken Wing | Base Recipe | Cánh Gà Chiên Giòn
There are days when I get burnt out and run out of ideas on what to feed the family. Those days I rely on quick and easy meals. Sometimes that means microwavable frozen foods or restaurant takeout because this mama has checked out. Other times, I manage to muster up a bit of energy to cook on the stovetop. This fried chicken recipe is my go-to recipe to quickly satisfy the family without me spending too much time in the kitchen.
This simple fried chicken recipe uses only two ingredients in the marinade and fries up with a fried chicken batter mix, making it a quick and easy recipe. The two ingredients in the marinade are my favorite seasoning salt and every Vietnamese home cooking hack, chicken bouillon powder.
Easy Crispy Fried Chicken Wing | Base Recipe | Cánh Gà Chiên Giòn
There are many seasoning salts out there, but my absolute favorite is First Street Seasoned Salt. I’ve looked high and low for a seasoned salt that contains MSG and I finally found one. Along with MSG which I think is a seasoning of the Gods that makes food so much better, it includes the typical salt, paprika, pepper, onion, garlic and celery. Instead of rummaging through my pantry to find all the different seasonings, I simply use this and be done.
To further keep the recipe simple, I also use a fried chicken batter mix. My favorite is Mr. Hung Fried Chicken Batter Mix. It’s a mixture of wheat flour, rice flour and corn flour. It also comes seasoned with garlic powder, ground pepper and of course, MSG. The combinations of flour and seasonings, fries up the chicken to crispy perfection with so much flavor. All that is needed is to add water to get the batter to the desired consistency.
To 3.5 lbs chicken wings, add 2 teaspoons First Street Seasoned Salt (or your choice of seasoning salt) and 2 teaspoons chicken bouillon powder.
Marinate chicken for at least 30 minutes.
Make the batter: Mix 1 cup of Mr. Hung Fried Chicken Batter Mix (or your choice of batter mix) with 1 cup of water (max). Pour water a little at a time to get the consistency of Ranch salad dressing. Add more water, if needed.
Pour batter onto the chicken and mix well.
Add vegetable oil to a wok or large pot. Heat oil to 350°F. Deep fry for 4-6 minutes. Use tongs to chopsticks to separate chicken in the oil to prevent chicken from sticking together. Work in batches to ensure proper cooking.
Transfer to a wire rack to drain off excess oil. Serve immediately for best crunchy results.
If you don’t have First Street Seasoning Salt or Mr. Hung Fried Chicken Batter Mix, you can still make this recipe using your own versions of each and hopefully, it comes out equally delicious.
This is a base recipe for all your fried chicken cravings. Want even more flavor? Simply add them to the marinade. You can Asian-fy this recipe by adding five-spice powder if you so desire. You can also add lemon pepper, or brush on a glaze of honey mustard at the end. The flavor possibilities are endless.
Recipe below. Happy cooking and chicken eating, and may we enjoy 2021 with a rapid end to the pandemic and back to normal.
Vicky. Out.
Easy Crispy Fried Chicken Wing | Base Recipe | Cánh Gà Chiên Giòn
Easy Vietnamese Crispy Fried Chicken Wing (Restaurant Copycat - Ga Chien Gion)
Ingredients
Instructions
- In a large mixing bowl, marinate chicken wings with seasoning salt and chicken bouillon powder for 30 minutes.
- In a small bowl, add water to the batter mix, adding gradually to achieve a Ranch dressing consistency. Pour batter onto the chicken and toss to evenly coat.
- Add about 3 inches of oil to a wide wok or skillet and heat to 350°F. Deep fry chicken for 8-10 minutes, separating pieces with tongs or chopsticks to prevent them from sticking together. Fry in batches to ensure temperature doesn't drop too much. Transfer fried chicken onto a wire rack or plate lined with paper towels to remove excess oil. Serve immediately for best results.
