Deep-fried quail is a popular street food in Vietnam. Vendors often pre-fry the quail and stack them in the display window of their push carts. When an order comes in, they fry the quail a second time until golden brown and serve it with pickled or fresh vegetables and a peppery lemon dipping sauce. It’s cheap, quick, and delicious.
Here in the States, quail is more commonly served at upscale restaurants for special occasions, such as weddings or large family gatherings.
Fresh quail isn’t readily available, but you can usually find frozen quail sold in small packs of six.
Quail are tiny, so there’s not much meat on them. Whatever meat there is, however, is incredibly flavorful. Serve them with pickled daikon and carrots, fresh cucumber slices, or Vietnamese coriander (rau răm).
To eat, tear off a leg or any piece you like, dip it in the sauce, and enjoy. Chase it with your favorite vegetables. The only rule is: don’t eat fried quail with a fork and knife, even if it’s served at a fancy Asian restaurant. Not only is it impractical, but we can never be friends.
Recipe below. Happy cooking.
Crispy Fried Butter Quail (Chim Cut Chien Bo)
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Looking for a taste of Vietnam street food without leaving home? Try this simple yet delicious crispy fried quail recipe. Brushed with melted butter, this savory and authentic dish is sure to delight.
Ingredients
Quail Marinade
- 6 quails
- 1 tablespoon oyster sauce
- 2 teaspoons granulated sugar
- 1 teaspoon honey
- 1/2 teaspoon Chinese Five Spice Powder
- 2 teaspoons Shaoxing cooking wine
- 1/2 teaspoon ground black pepper
- 1 garlic clove (minced)
- 1 small shallot (minced)
- 2 tablespoons unsalted butter (melted)
- Vegetable oil for deep frying
Dipping Sauce and Side Vegetables
- 2 tablespoons lime juice
- 1/2 teaspoon sea salt
- 1 teaspoon ground black pepper
- Thai chili peppers (optional; sliced thin)
- Vietnamese coriander (Rau Răm)
- Pickled daikon and carrots (Đồ Chua)
Instructions
- Prep the quails: Remove innards, if any, then cut in half along the backside. Marinate the quails for at least 15 minutes with oyster sauce, sugar, honey, Chinese five spice powder, cooking wine, ground black pepper, garlic, and shallots. For best results, marinate overnight in the fridge.
- Pan Fry: Add about 1 inch of oil to a skillet and heat on medium-high or 350°F. Pan-fry for about 4 minutes per side until golden brown. Transfer to a serving platter and brush on melted butter.
- Make the dipping sauce and serve: Combine lime juice, salt, ground black pepper, chili peppers (optional) in a small bowl. Serve fried quails with dipping sauce and Vietnamese coriander (Rau Răm) and/or pickled daikon and carrots (Đồ Chua).
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese
