Sun-dried chicken in fish sauce, or gà khô nước mắm, is a Vietnamese culinary gem, a symphony of savory, sweet, and umami flavors that will tantalize your taste buds. This dish transcends the ordinary, offering a complex and intensely flavorful experience unlike anything you've tasted before. The sun-drying process concentrates the chicken's natural sweetness, creating a tender yet intensely chewy texture that pairs beautifully with the pungent, salty richness of the fish sauce marinade. The aromatic blend of garlic, chili, and sugar further elevates this dish to an unforgettable culinary adventure.
Imagine perfectly balanced flavors dancing on your tongue – the salty tang of fish sauce, the subtle sweetness of caramelized sugar, the gentle heat of chili, all perfectly complementing the rich, sun-dried chicken. Ready to embark on this flavorful journey? Let's dive into the step-by-step process of making this irresistible Vietnamese delicacy.
Tools Needed
- Knife
- Toothpick or sharp stick
- Frying pan
Ingredients
- Small chicken: 800-900 grams
- Fish sauce: 6 tablespoons
- Chicken seasoning: 1.5 tablespoons
- Sugar: 1.5 tablespoons
- Pepper: 2 teaspoons
- Garlic
- Oil
Step-by-Step Instructions
Step 1. Prepare and Marinate the Chicken
- Remove internal organs and cut into smaller pieces. Slightly flatten thicker parts for even cooking.
- Mix fish sauce, chicken seasoning, sugar, pepper, and garlic. Marinate the chicken for 40-50 minutes.
Step 2. Sun-Dry the Chicken
- Place the marinated chicken in direct sunlight for 3-4 hours, flipping occasionally to ensure even drying.
Step 3. Fry the Chicken and Garlic
- Fry garlic until golden brown.
- Fry the sun-dried chicken in medium heat until golden brown, ensuring even cooking. Add enough oil to coat the chicken evenly.
Step 4. Serve
- Sprinkle fried garlic on top of the fried chicken.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Use small chickens (800-900 grams) for optimal frying and faster cooking time.
- To ensure even drying, use a toothpick or sharp stick to lock the wings together during the sun-drying process.
- Don't overcook; aiming for a golden-brown color is sufficient. Overcooking will result in a bitter taste.
- Use medium heat while frying. High heat can cause uneven cooking.
Nutrition
- N/A
FAQs
1. Can I use regular-sized chicken instead of small chicken pieces?
Yes, you can! Just be sure to adjust the cooking time accordingly. Larger pieces will require longer drying and frying times to ensure they are cooked through.
2. How long can I store the sun-dried chicken?
Store the cooled chicken in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it for up to 2 months.
This sun-dried chicken in fish sauce recipe delivers a truly unforgettable culinary experience, showcasing the vibrant flavors of Vietnamese cuisine. From its addictive texture to its perfectly balanced savory-sweet profile, this dish is sure to become a new favorite. Enjoy the fruits of your labor – a delicious and satisfying treat that's perfect for sharing!