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Vietnamese popcorn chicken

Vietnamese popcorn chicken

3-4 Servings

00:10 Prep

00:10 Cook

Easy - You got this

A versatile fried chicken recipe that’s both perfect as a snack, or a satisfying meal when served with rice or instant rice paper sheets. This Vietnamese popcorn chicken recipe featuring succulent pieces of chicken marinated with anchovy salt, premium fish sauce and Chinese five spice powder, is guaranteed to have everyone asking for more.

Our family are quite partial to our fried chicken, whether it’s a home style fried chicken recipe or store bought from KFC. However, one KFC menu item that didn’t appear in our household when I was younger was KFC’s popcorn chicken. In fact, it wasn’t until attending a friend’s 13th birthday that I got my first taste, and I was immediately hooked!

These days, when I get a craving for it or the flavours of my mum’s Vietnamese fried chicken, I make this addictive Vietnamese popcorn chicken.

It’s an easy recipe to make and always a crowd pleaser but what I like about it most, is that it can be enjoyed in many ways and on multiple occasions.

Served simply with sweet chilli sauce, it’s the perfect weekend snack with the footy on in the background and a beer in hand. Add instant rice paper sheets, a plethora of Vietnamese herbs, and a sweet and tangy Vietnamese dipping sauce, and you have a quick and satisfying meal for entertaining large groups. Another delighting option is serving the succulent popcorn chicken in lettuce cups with a side of nuoc cham.

If KFC popcorn chicken is already a favourite, get ready to take it to the next level. Do yourself a favour and stock your pantry with anchovy salt, premium fish sauce and Chinese five spice powder, to experience the epic flavours of my Vietnamese popcorn chicken.

Vietnamese popcorn chicken
Vietnamese popcorn chicken

Ingredients:

Chicken marinade:

  • 1kg free range chicken thighs

  • 1 teaspoon anchovy salt

  • 1 tablespoon premium fish sauce

  • ½ teaspoon sea salt

  • 1 teaspoon garlic powder

  • 1 teaspoon Chinese five spice powder

  • 1 teaspoon sugar

  • ½ teaspoon white pepper



Dry batter:

  • 1 ½ cups plain flour

  • ½ teaspoon anchovy salt

  • 1 teaspoon sea salt



Other:

  • 1 egg

  • 1L cooking oil

Method:

How to marinate chicken:
1. Slice chicken into bite sized pieces then add to a mixing bowl, and marinate with remaining ingredients. Allow 1 hour to marinate or for best results keep overnight in the fridge.

How to fry chicken:
1. In a small bowl, crack an egg and beat well.
2. In a mixing bowl, add dry batter ingredients and combine well.
3. Dredge and coat each piece of chicken in egg then dry batter.
4. Bring cooking oil to 180C and deep fry in batches for 2-3 minutes or until golden.

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