Vietnamese Fish Sauce Fried Chicken

Steps

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1. 1
   Rinse the chicken pieces thoroughly and pat dry. Cut the thighs and wing roots into bite-sized chunks using a sharp knife to prevent splintering the bones.
   ▶ ≈0:36
2. 2
   Place the chicken in a bowl and season with seasoning powder, pepper powder, and a small pinch of five-spice powder—just enough to add subtle flavor without overpowering. Add 1 tablespoon of cooking oil, toss well to coat, and let marinate for about 15 minutes.
   ▶ ≈1:06
3. 3
   Prepare the garlic by crushing cloves and chopping them coarsely—no need for fine mincing.
   ▶ ≈1:42
4. 4
   Coat the marinated chicken pieces with about 3 tablespoons of cornstarch or flour, creating a thin, even layer for extra crispness.
   ▶ ≈2:02
5. 5
   Heat oil in a small pot, adding 1 tablespoon of cornstarch or flour to prevent splattering. Heat the oil over high heat until very hot, then carefully fry the coated chicken pieces.
   ▶ ≈1:54
6. 6
   First fry: Cook the chicken until golden brown, then remove and let cool for 5 to 7 minutes.
   ▶ ≈2:36
7. 7
   Prepare the fish sauce dipping sauce by mixing 3 tablespoons fish sauce, 2 tablespoons sugar, about 1/4 teaspoon MSG, a few drops of soy sauce, and 2 tablespoons water. Stir well until combined; make it more concentrated if serving with rice.
   ▶ ≈2:45
8. 8
   Crush whole black peppercorns gently in a plastic bag to prevent them from scattering. If whole peppercorns are unavailable, regular ground pepper works too.
   ▶ ≈3:12
9. 9
   Second fry: Heat the oil to maximum heat and fry the cooled chicken pieces for 2 to 3 minutes until they turn a beautiful golden brown, ensuring maximum crispness.
   ▶ ≈3:37
10. 10
    Pour 2 tablespoons of the frying oil into a large skillet over medium heat. Add the minced garlic and cook until golden. Remove about half of the cooked garlic and set aside for garnish.
    ▶ ≈4:08
11. 11
    Pour the prepared fish sauce mixture into the skillet and bring to a boil. Add the crushed black peppercorns and stir until the sauce begins to thicken.
    ▶ ≈4:30
12. 12
    Add the fried chicken to the sauce and toss quickly for about 30 seconds until evenly coated.
    ▶ ≈4:39
13. 13
    Turn off the heat, sprinkle with the reserved fried garlic, transfer to a serving plate, and enjoy immediately while hot to maintain the crispiest texture.
    ▶ ≈4:51