A vibrant and aromatic Vietnamese chicken dish, air-fried to crispy perfection. This recipe combines the savory depth of fish sauce with fresh garlic, spicy chili, and fragrant lime leaves for an unforgettable, easy meal.
Air Fryer Vietnamese Chicken
A vibrant and aromatic Vietnamese chicken dish, air-fried to crispy perfection. This recipe combines the savory depth of fish sauce with fresh garlic, spicy chili, and fragrant lime leaves for an unforgettable, easy meal.
Ingredients
- 1 kg chicken drumsticks or thighs bone-in
- 4 tbsp fish sauce
- 2 tbsp brown sugar or honey
- 4 cloves garlic minced
- 1-2 red bird's eye chilies finely chopped (adjust to taste)
- 0.5 tsp black pepper freshly ground
- 1 tbsp vegetable oil or other neutral oil
- 2 kaffir lime leaves thinly sliced (optional)
- 1 tsp salt for cleaning chicken (optional)
Instructions
- Clean the chicken thoroughly and pat it very dry with paper towels. For thicker pieces, score the skin and flesh lightly to help the marinade penetrate and cook evenly.
- In a medium bowl, whisk together the fish sauce, brown sugar (or honey), minced garlic, chopped red chilies, black pepper, vegetable oil, and sliced kaffir lime leaves (if using) to create the marinade.
- Rub the marinade all over the chicken pieces, ensuring they are well coated. Place the chicken in a sealed bag or covered bowl and refrigerate to marinate for at least 30 minutes, or ideally 2-4 hours for maximum flavor. You can marinate it overnight if preferred.
- Preheat your air fryer to 180°C (350°F) for 5 minutes. This ensures even cooking and crispier skin.
- Arrange the marinated chicken pieces in a single layer in the air fryer basket. Do not overcrowd the basket; cook in batches if necessary to allow air to circulate properly.
- Air fry the chicken for 20-25 minutes, flipping the pieces halfway through cooking, until the chicken is cooked through and the skin is golden brown and crispy. The internal temperature should reach 74°C (165°F).
- Remove the chicken from the air fryer and let it rest for 3-5 minutes before serving. This allows the juices to redistribute, keeping the chicken tender and moist.
Notes
For best results, marinate the chicken for at least 2 hours, or up to overnight. Adjust the amount of chili to your preferred spice level. Serve with steamed jasmine rice, vermicelli noodles, or a fresh cucumber salad. A squeeze of fresh lime juice after cooking enhances the flavors.
