Gà muối ớt chiên, fried salt, and chili chicken is the perfect protein to serve for Vietnamese family-style meals which include steamed jasmine rice, canh (Vietnamese soups), and/or stir-fried veggies. So quick, simple, and flavor-packed.
My mom made something very similar with pork belly, but chicken is the healthier option and still packed with so much good flavor.
1.5 pounds boneless chicken thighs
1 tablespoon Huy Fong chili garlic sauce or sambal
1 teaspoon salt
1 teaspoon granulated garlic
A few tablespoons of oil for frying
Season Chicken – Season boneless chicken thighs with chili garlic sauce, salt, and granulated garlic. Let the chicken marinate for at least 1 hour.
Pan-fry Chicken – Heat skillet on medium-high heat. Pan-fry chicken chicken for 3-4 minutes on each side until a beautiful crust forms on the chicken. Serve with hot steamed rice and your favorite canh.
- This seasoning combo is perfect for other fried proteins like pork belly and whole fish.
- Instead of frying, you can grill over direct heat.