Crispy Fried Chicken Snack with Dipping Sauce

Healthy Lifestyle

Cooking Ingredients

  1. Plant-based Crispy Fried Chicken

Classic Vietnamese Dipping Sauce:

  1. ¼ Cup Fish Sauce
  2. ¼ Cup Sugar
  3. ⅓ Cup Water
  4. 2 tbsp Lime Juice, Freshly Squeezed
  5. 2 tsp Rice Wine Vinegar
  6. 1 Clove Garlic, Finely Diced
  7. 1 Small Thai Chilli Pepper, Finely Diced
  8. 1 tbsp Shredded Carrot
  9. 1 tsp Chili Garlic Sauce (optional)

Vietnamese Soy Dipping Sauce

  1. 1 Tablespoon Sesame Oil
  2. 2 Teaspoons Minced Garlic
  3. 1 Scallion (Sliced Thinly; Separate Whites and Greens)
  4. 1 Teaspoon Red Pepper Flakes (optional)
  5. 1/4 Cup Rice Wine Vinegar
  6. 1/2 Cup Granulated White Sugar
  7. 3/4 Cup All-purpose Soy Sauce

Vietnamese Ginger Fish Sauce

  1. 1/4 Cup Fish Sauce
  2. 2 Tablespoons Granulated White Sugar
  3. Fresh ginger (Adequate)
  4. 5 Garlic Cloves
  5. Juice of Half a Large Lemon/Lime
  6. 1-2 Red Chilli Peppers (Sliced Thin; Remove Seeds)
  1. Deep fried plant-based chicken until crispy brown and set aside.

Sauce: Classic Vietnamese Dipping Sauce

  1. Set aside the carrots. Add fish sauce, chilis, sugar, vinegar and lime together in a small bowl and stir together until the sugar dissolves completely. Done!

Sauce: Vietnamese Soy Dipping Sauce

  1. In a small sauce pan, heat up sesame oil on medium high.
  2. Add garlic, whites of scallions and red pepper flakes. Gently fry until garlic starts to brown.
  3. Stir in vinegar, sugar and soy sauce. Simmer on low heat for 2-3 minutes.
  4. Sprinkle with green part of scallion when ready to serve.

Sauce: Vietnamese Ginger Fish Sauce

  1. In a medium bowl, mix together fish sauce and sugar until completely dissolved.
  2. Pound ginger and garlic cloves with a mortar and pestle until completely pulverized then smashed ginger and garlic to the fish sauce/sugar mixture.
  3. Add lime juice and chili peppers. Stir to combine.

Ready To Serve!

1. Vegan

2. With Tofu Skin

3. Herbs and Spices

Vietnamese Series

Cooking Video

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