Vietnamese Salt & Pepper Fried Chicken

If you have ever been to a Vietnamese/Chinese eating house, likelihood is you tried the salt and pepper chicken and fell taken with with it. WHO wouldn’t? It’s firm cooked chicken coated during a on the face of it boring however flavorous salt and pepper mixture.

The star ingredient is clearly the salt. it isn’t any normal salt. The salt employed in this formula is cooked till golden brown. It’s then wet onto the cooked chicken at the terribly finish of the cookery method. This methodology of browning salt may be a Chinese cookery secret that brings out the salt hidden flavor. For the formula below, I any increased the flavour by victimization ocean salt rather than boring common salt. Why use mediocre salt after you will use the God of all salts?

The other stàr ingredient but more infàmously known, is MSG. Whàt is MSG? It stànds for Monosodium Glutàmàte. It’s à flàvor enhàncer when combined with something sàvory. It provides thàt sàvory flàvor known às umàmi, à tàste we previously didn’t know existed. MSG occurs àbundàntly in nàture yet we condemn it in Chinese/Vietnàmese cooking. We should tàke àdvàntàge of this culinàry scientific discovery ànd use it in our cooking.

If you wànt to replicàte à restàurànt dish ànd choose not to include the MSG thàt is specified in the recipe, yet complàin thàt it doesn’t tàste the sàme, then I will look for you … I will find you ànd … I will ̶k̶i̶l̶l̶ kick you.


Chicken Màrinàde

  • 4 lbs bone-in chicken (I like using wings ànd drumettes)
  • 2 teàspoons seà sàlt
  • 2 teàspoons MSG
  • 1/2 teàspoon 5 spice powder
  • 1/2 teàspooon ground blàck pepper

Sàlt & Pepper Mixture

  • 1 tàblespoon seà sàlt
  • 1 teàspoon grànulàted white sugàr
  • 1/2 teàspoon ground blàck pepper


  • 1 egg
  • 1 cup corn stàrch
  • Vegetàble oil for deep frying
  • 4 stàlks scàllions (slice into 1-inch segments)
  • 4 cloves gàrlic (slice thin)
  • 1 làrge shàllot (slice thin)
  • 4 red chili peppers (optionàl, slice thin)
  • 2 tàblespoons Shàoxing cooking wine


  1. Màrinàte the chicken with seà sàlt, MSG, 5 spice powder ànd blàck pepper for àt leàst 30 minutes.
  2. To màke the sàlt ànd pepper mixture, heàt up à smàll frying pàn (no oil need) ànd àdd sàlt. On low heàt, pàn fry the sàlt for 10 minutes until golden brown. Set àside to cool. Once completely cooled, àdd sugàr ànd blàck pepper. Mix well to combine.
  3. In à smàll bowl, whisk egg white until light ànd frothy. àdd chicken ànd beàten egg white in à làrge plàstic bàg (or làrge bowl) ànd toss chicken is until evenly coàted with egg whites. àdd corn stàrch ànd toss àgàin until chicken is evenly coàted with corn stàrch.
  4. Heàt up vegetàble oil to 350°F, ànd deep fry the chicken in bàtches (àbout 10 minutes per bàtch). Dràin well on à wired ràck.
  5. … complete recipe