Top 9 Crispy Fried Dishes Every Home Cook Should Know

Ingredients:

• For the Dough:
  • 200g taro
  • 100g purple sweet potato
  • 10g sugar
  • 10g glutinous rice flour
• For the Green Bean Filling:
  • 100g cooked mung beans
  • 30g sugar
• For the Coating:
  • 1 beaten egg
  • Flour and batter flour, a little of each
  • Cooking oil

Instructions:

• Make the Dough:
  • Peel the taro and sweet potato, wash, and cut them into small pieces. Steam them for about 10 minutes until soft.
  • Once the vegetables are cooked, place them in a mixing bowl along with the rice flour and sugar. Use a fork to mash them while still hot and mix well to form a smooth, elastic dough.
• Prepare the Filling:
  • Put the cooked mung beans in a clean bowl, add sugar, and mix well. Mash the mixture with a fork, then divide it into equal portions. Shape each portion into a ball and set aside.
• Shape the Cakes:
  • Divide the dough into small pieces, flatten each piece, and place a green bean ball inside. Pinch the dough together to seal the filling inside.
  • At this stage, feel free to get creative and shape the cakes in your own style.
• Fry the Cakes:
  • Heat oil in a pan. While waiting for the oil to heat, prepare the flour and beaten egg in separate bowls. Dip each cake in the flour, then the egg, and fry until golden and crispy. Once done, remove from the oil and place on paper towels to drain excess oil.

Ingredients:

• Shrimp, potatoes
• Cheese
• Sweet potato starch
• Breadcrumbs
• Eggs
• Ginger, pepper, cooking wine

Instructions:

• Prepare the Potatoes: Peel the potatoes, cut them into small pieces, and boil until soft. Mash them in a bowl, then add corn starch, salt, pepper, and mozzarella cheese. Mix everything well.
• Shape the Potato Balls: Take a small amount of mashed potatoes, flatten it, and place a shrimp inside. Shape the potato around the shrimp, forming either a pear or round shape, according to your preference.
• Coat and Fry: Dip the stuffed potato ball in a bowl of beaten eggs, then roll it in breadcrumbs.
• Fry the Potato Balls: Heat oil in a pan over medium heat. Fry the potato balls until golden and crispy on the outside. Once done, remove them from the oil and place them on a paper towel to drain excess oil.

Ingredients:

• 400g chicken breast
• 2 eggs
• 3 shallots
• 2 hot chili peppers
• 4 stalks of green onions
• 50g flour
• 100g breadcrumbs
• 300ml cooking oil
• 1 teaspoon fish sauce
• Common seasonings (sugar, seasoning powder, salt, pepper)

Instructions:

• Prepare the Chicken: Rub the chicken breast with 1 tablespoon of salt, rinse it a few times with clean water, and set aside to drain.
• Chop the Chicken: Cut the chicken into small cubes, then blend it in a meat grinder until finely minced. Transfer the minced chicken into a bowl.
• Prepare the Vegetables: Wash and chop the green onions and chili peppers into small pieces. Peel and finely chop the shallots.
• Season the Chicken: Add the green onions, chili, shallots, 1 teaspoon of fish sauce, 1 teaspoon of seasoning powder, 1 teaspoon of sugar, 1/2 teaspoon of pepper, and 1 egg into the minced chicken. Mix everything well.
• Add the Flour: Add 50g of flour to the mixture and stir until the seasonings and chicken are fully incorporated and form a soft, sticky dough.
• Shape the Chicken Bites: Put on some plastic gloves and take about 1 tablespoon of the mixture, rolling it into small round balls. Repeat this process until all the mixture is used up.
• Coat the Chicken Bites: Beat one egg in a bowl and pour the breadcrumbs onto a plate. Dip each chicken ball into the egg, then coat it with the breadcrumbs.
• Fry the Chicken Bites: Heat 300ml of oil in a pan over medium heat. Fry the chicken balls for 10-15 minutes, turning them frequently until they are golden brown and crispy on all sides.
• Finish: Once the chicken bites are crispy and cooked through, remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil. Optionally, skewer the chicken bites for easy serving.

Ingredients:

• Fish and Marinade:
  • 500g fish fillets (red tilapia or catfish works, bones removed)
  • 1 tablespoon white wine (to remove the fishy smell)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon vegetable seasoning powder
• Wet and Dry Coating:
  • Wet coating: 1 egg, some self-raising flour, and sparkling water (or you can substitute with regular water)
  • Dry coating: 1 packet of breadcrumbs
• Vegetable oil for frying

Instructions:

• Prepare the Fish: Clean the fish fillets, remove the bones, and cut into bite-sized pieces. Rinse and pat dry with a towel.
• Marinate the Fish: In a bowl, mix the fish pieces with 1 tablespoon of white wine, 1/2 teaspoon of salt, 1/2 teaspoon of vegetable seasoning, and 1/2 teaspoon of black pepper. Let it sit for 10-15 minutes to absorb the flavors.
• Prepare the Coating: In a mixing bowl, combine self-raising flour with a beaten egg and some sparkling water (or regular water) to make a thick batter. Stir until smooth. The consistency should be neither too thick nor too thin.
• Coat the Fish: Pour breadcrumbs onto a plate. Take each piece of fish, dip it into the batter, and then roll it in the breadcrumbs until evenly coated. Repeat this process for all pieces of fish.
• Fry the Fish: Heat vegetable oil in a pan until it’s hot enough to fry. Test the oil by dipping a chopstick into it — if bubbles form around the chopstick, the oil is ready. Lower the heat to medium-low.
• Fry the Fish: Fry the fish pieces, turning them regularly until golden and crispy on all sides. Once done, remove the fish from the oil and place them on a plate lined with paper towels to absorb excess oil.
• Serve: Plate the crispy fish with fresh lettuce, cucumber, and serve with hot chili sauce or ketchup for dipping. Enjoy!

Ingredients:

• Pork Tenderloin
• 100g all-purpose flour
• 200g breadcrumbs
• 2 eggs
• 1 piece of ginger
• Seasoning: salt, pepper, oyster sauce, ketchup, Worcestershire sauce, sugar

Instructions:

• Prepare the Pork: Rinse the pork tenderloin with salt and water. Use paper towels to dry the meat. Trim off any excess fat and connective tissue around the edges to prevent the meat from curling during frying.
• Tenderize the Meat: Lay the pork flat on a surface and gently pound both sides using a meat mallet to ensure an even thickness. If you don’t have a mallet, you can use the edge of a knife to pound the meat diagonally, which helps soften it. After tenderizing, fold the meat back into its original shape.
• Prepare the Egg Wash: Crack the eggs and separate the yolks. Whisk them with a little milk until smooth, ensuring there are no large bubbles.
• Grate the Ginger: Peel and finely grate the ginger.
• Coat the Pork: Spread the flour and breadcrumbs into two separate plates. Season the pork with a little salt, pepper, and sugar for 10-15 minutes.
• Coat the Pork: After marinating, dip the pork slices first into the flour, shaking off any excess. Then, dip into the egg wash, followed by a generous coating of breadcrumbs, pressing down lightly to ensure it sticks.
• Fry the Pork: Heat oil in a pan. Once the oil is hot, fry the pork pieces until golden and crispy. It’s important to fry the pork in batches, ensuring the oil covers the meat well. Fry over medium-low heat to avoid burning the coating.
• Finishing: Gently turn the pork to avoid disturbing the coating. Once the pork is golden and crisp, remove and place it on a plate lined with paper towels to absorb excess oil.
• Serve: Serve the crispy fried pork on a plate with lettuce and a side of ketchup or your favorite dipping sauce.

Ingredients:

• 20 large shrimp
• 1 egg
• 100g breadcrumbs
• 100g crispy flour for coating
• 200ml cooking oil

Instructions:

• Clean the shrimp under cold water and let them drain.
• Remove the shrimp heads, then peel the shells leaving the tail shell intact. Also, remove the black vein along the back of the shrimp.
• Once peeled, make a shallow cut along the belly of the shrimp to improve its appearance when fried. Avoid cutting too deep to prevent the shrimp from splitting in half.
• Pour the crispy flour into a bowl.
• Grind the breadcrumbs finely so they will stick better to the shrimp during coating.
• Crack the egg and beat it well until the yolk and white are thoroughly mixed.
• Dip the prepared shrimp first in the crispy flour, then in the egg wash, and finally coat with the breadcrumbs.
• Heat 200ml of oil in a pan over high heat. Once the oil is hot, lower the heat and carefully drop the shrimp into the oil. Fry them until the coating turns golden and the shrimp are fully cooked.
• After frying, remove the shrimp from the oil and let them drain on a strainer to avoid excess oil, making them less greasy.

Ingredients:

• Quail eggs
• Dry tamarind
• Breadcrumbs
• 1 egg
• Flour
• Garlic
• Seasonings: sugar, fish sauce
• Roasted peanuts

Instructions:

• Soak the dry tamarind in warm water, stir to dissolve, and strain to extract the tamarind juice.
• Boil the quail eggs until cooked, then peel the shells off.
• Beat an egg with a pinch of seasoning and flour in a small bowl. Dip the quail eggs in the egg mixture, then coat them in breadcrumbs, and fry until golden brown.
• Sauté garlic until fragrant, then add the tamarind juice, sugar, and fish sauce. Stir to create a thick sauce.
• Add the fried quail eggs to the sauce, toss gently to coat without breaking the crispy coating. Serve on a plate, topped with crushed peanuts and a few sprigs of Vietnamese coriander for added aroma.

Ingredients:

• 300g Mozzarella cheese
• 2 eggs
• 100g flour
• 100g breadcrumbs
• Cooking oil
• Green peppercorns
• Chopped parsley

Instructions:

• Cut the mozzarella cheese into small, bite-sized sticks.
• Beat the eggs with green peppercorns. Mix the breadcrumbs with chopped parsley.
• Dip the cheese sticks into the flour, coating them evenly, then dip into the egg mixture, followed by the breadcrumbs. Place the cheese sticks in the freezer for 30 minutes to 1 hour, then repeat the coating process to ensure the cheese is well covered, which helps keep the cheese intact and crispy when frying.
• Freeze the coated cheese sticks for 1-2 hours. Heat oil in a pan, then fry the cheese sticks until golden brown and crispy. Garnish with parsley for added color and flavor.
• Serve the crispy cheese sticks hot, enjoying the crunchy exterior and the melted, gooey cheese inside.

Ingredients:

• Sandwich bread
• Ripe bananas
• Breadcrumbs
• Egg
• Flour for frying
• Mayonnaise or chili sauce

Instructions:

• Trim the crust off the bread slices, then flatten them using a rolling pin.
• Peel the bananas, place them in the center of the flattened bread slices, secure them with a toothpick, dip in beaten egg, and coat with breadcrumbs.
• Heat oil in a pan, then fry the banana sandwiches until golden brown.
• The result is a deliciously fragrant dish with a crispy exterior and a sweet, warm filling inside. It’s incredibly irresistible.