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    Fried Chicken Cakes Recipe (Bánh Gà Chiên Xù)

    Changing your boring daily meals with us is a good way to increase the flavor for all members in family. Today, I will introduce one of delicious Vietnamese Chicken Recipes for you guys. It is called Fried Chicken Cakes (Bánh Gà Chiên Xù). Eating with boiled rice and hot soup is my favorite way. How about you? Moreover, you can enjoy it as a snack meal after take a nap. It is really amazing.

    When you do want to make one of delicious Vietnamese Chicken Recipes like this one, please follow our instruction below and let us start making right now.

    300gr chicken meat (use the breast part)
    100gr carrot
    2 eggs
    1 small ginger
    Corn starch, panko bread crumb
    Spices: salt, pepper, sugar, vegetable oil.

    Step 1: Peel off the cover of carrot. Clean and slice small. Do the same process with ginger.

    Step 2
    : Clean chicken meat (cut off the bone and skin). Mince well.

    Step 3
    : Mix minced chicken meat with sliced carrot and ginger.

    Step 4
    : Here is the important step to create the flavor for one of delicious Vietnamese Chicken Recipes. Pour mixture in step 3 into bowl. Add 1 egg (use the white part), salt, pepper and 1 teaspoon vegetable oil. Use chopsticks to mix well.
    Step 5: Prepare 3 small bowls. One for Panko bread crumb, one for corn starch and one of stirred egg (use the left one). Separate mixture in step 4 into small balls. And one by one roll from corn starch, stirred egg and panko bread crumb.
    Step 6: Heat the oil (make sure it can cover all faces of chicken balls). Add one by one chicken balls and fry until they are crispy and turn brown yellow.

    Step 7: Put one plate added paper napkin to absorb wasted oil.

    Finally, you can serve one of stunning Vietnamese Chicken Recipes with us. Beside you can eat with boiled rice and hot soup as I told above, you can enjoy with chili sauce if you love spicy. I bet you will not regret about this decision. Hope you love it and Good Luck for your Cooking.

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