Traditional Crispy Vietnamese Fried Chicken (Gà Rán Giòn Truyền Thống)

1.Pat chicken pieces very dry with paper towels. In a large bowl, combine fish sauce, sugar, black pepper, garlic powder, onion powder, and five-spice powder (if using). Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.

2.In a separate large bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and paprika for the dredging flour.

3.Remove chicken from the marinade, letting any excess drip off. Dredge each chicken piece thoroughly in the seasoned flour mixture, ensuring it's completely coated. Press the flour onto the chicken to create a thick crust. Shake off any excess flour.

4.Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 175°C (350°F). Do not overcrowd the pot; fry chicken in batches if necessary.

5.Carefully place 2-3 chicken pieces into the hot oil. Fry for 6-8 minutes per side, turning occasionally, until the chicken is golden brown and cooked through, reaching an internal temperature of 74°C (165°F). The total frying time will be approximately 12-16 minutes, depending on the size of the pieces.

6.Remove fried chicken from the oil and place on a wire rack set over a baking sheet to drain excess oil. This helps maintain crispiness. Repeat with remaining chicken pieces.

7.Serve immediately with steamed rice, pickled vegetables, or a sweet chili dipping sauce.