Sarah Banh

Vietnamese Fried Chicken! It's DELICIOUS!

Cánh Gà Chiên Nước Mắm

shallot (finely chopped), or sub with more garlic or onion

Combine all marinade ingredients and rub onto chicken. Cover and set in the refrigerator for 1 hour-overnight.

Once done marinating, lightly oil the bottom of your airfryer sheet/ basket.

place the marinated chicken into a bowl and lightly dust some tapioca starch on both sides. Shake off excess and place into an air fryer basket where you can LIGHTLY brush some cooking oil on top to enhance crisp.

Air fry at 395-400F for 15 mins on one side, then flip and air fry for another 15. Your chicken should be golden and sizzling. Optional: double fry by letting it rest for a moment, shake the pan/basket to loosen and throw it back in for another 5 mins. Once finished cooking, place chicken into a large bowl and set aside. Continue this process until all your chicken has been cooked.

If you use separate drums and flats, airfry at 400 for 10 mins then flip and do for 8 mins. Make sure to preheat your oven for 2 mins prior to using.

medium white onion, diced to be the same size as the garlic

of chopped garlic- I know this sounds like a LOT but trust me its worth it.

While your chicken is cooking, heat the pan on medium heat and add the garlic and onion. Cook until the onion starts to turn translucent.  Combine the rest of the ingredients (except the lime) and simmer until the sauce thickens and you can drag your spoon down the center and the sauce is slow to spread back (like in my reel video). Once you reach your desired thickness, add in your lime and stir to combine.

Once all of your chicken has been cooked, combine with the sauce and enjoy! Serve with rice.