Easy Vietnamese Crispy Fried Chicken Wing (Restaurant Copycat
This fried chicken method is my go-to to quickly satisfy the family without fuss. This recipe uses a ready made batter and seasoning mix that I'm convinced Vietnamese restaurants use as well.
- 2 lbs chicken wings
- 1 teaspoon First Street Seasoned Salt (or your choice of seasoning salt)
- 1 teaspoon chicken bouillon powder
- ½ cup Mr. Hung Fried Chicken Batter Mix (or your choice of fried batter mix)
- ⅓ cup water
- Vegetable oil for deep frying
- 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 2 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.
Easy, crunchy , and delicious - everything you need in fried chicken. Components 2 lbs chicken wings 1 teaspoon First Street Seasoned Salt (or your choice of seasoning salt) 1 teaspoon chicken bouillon powder ½ cup Mr.
Hung Fried Chicken Batter Mix (or your choice of fried batter mix) ⅓ cup water Vegetable oil for deep frying Method 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 2 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.
