Canh Ga Chien Bo Toi which literally translates to chicken wing fried butter garlic, is one of the kryptonite menu items at Vietnamese restaurants I never have enough will power to pass up. Fried chicken, loads of garlic, AND butter?! Are you kidding me? This is an opportunity you just can’t miss.
It’s also very simple to make at home. Figures right? Haha, it may seem daunting, but it really isn’t y’all. I would even say it’s easier than the typical Southern Fried Chicken recipes out there! Give this a whirl, and be mind blown!
Ingredients:
– Chicken wings! Or whatever part of the chicken you want to fry
– Salt (both the seasoning and kosher types) & white pepper
– Lots of minced garlic
– A good butter
– Potato starch (you can use corn starch if that’s what you got)
– Oil (Avocado or corn are good frying oils)
Steps:
1. Brine your chicken. My chicken 95% of the time comes from the freezer so I defrost and throw it in a brine of water and salt. How salty? Well, it really depends on how much chicken you have. For 2 quarts water, I use 1/3 cup of kosher salt. Make sure it’s kosher salt or coarse sea salt! If you’re watching salt intake, of course you can reduce the salt.
2. Drain brine and let air dry for around 10 minutes (you can also roughly pat dry)
3. Coat your chicken with potato starch thoroughly. No wet spots!
4. Heat up your oil to around 350 degrees and fry. Don’t overcrowd your oil because it’ll drastically drop your oil temp and boil your chicken in the oil. We want to have a nice crispy texture so make sure you give your chicken space. Fry for about 15 minutes. Remove from oil. Continue doing this until you’ve finished frying all your chicken.
5. Fry your chicken again for another 15 minutes or internal temp reaches 165. Or you can do the trusty old poke with a chopstick close to the bone and make sure no pink juices oozes out (do this outside of the oil).
6. Once you’ve finished frying your chicken, heat up some butter and fry your garlic until almost golden. Toss in your fried chicken and season with white pepper and salt. Make sure you don’t burn your garlic!
Ta-da! 🙂 These wings are perfect for parties, dinners, lunch, breakfast, snacks.. haha our little booger lovessss these chicken wings, and although fried chicken isn’t the healthiest thing to feed your growing tot, making it at home and being able to control the quality of ingredients and type of oil/salt being used makes me feel less guilty in having her indulge in these super yummy chicken wings. I also, super duper enjoy these wings so it’s a win for us all!
if you’d like an air fryer method you can definitely prepare your chicken via air fryer and then sauté in butter and garlic when you’re done. To use the air fryer, I’d follow the same steps up to #3, then spray with oil on both sides and air fry at ~390 for 15 minutes flip and then another 10-15 minutes. If you want to skip the garlic butter step, you can add white pepper, 5 spice, and salt to your potato starch when drenching your chicken. This is also a yummy way to enjoy the wings.
P.S Kind of like how Korean Fried Chicken goes super well with white pickled radish, this goes super well with dua chua! (Vietnamese Pickled Mustards)
Happy eating everyone 🙂