Top 14 Most Delicious and Easy-to-Prepare Chicken Dishes

Stir-frying with lemongrass and chili is a popular choice for chicken. The spicy heat from the chili combined with the fragrant aroma of lemongrass makes this dish very appealing, especially when served with rice, which is filling. A special tip for this dish is to season with only salt and seasoning powder instead of fish sauce.

Ingredients:

• 1/2 chicken
• 2 stalks lemongrass
• 2 chili peppers
• 1 shallot
• 1 tablespoon fish sauce
• 1/2 tablespoon sugar
• 1 teaspoon soy sauce
• 1 tablespoon cooking oil
• 2 teaspoons seasoning powder
• 1/2 teaspoon salt

Instructions:

• Step 1: After buying the chicken, rub a bit of salt on it and rinse it clean. Pat dry and chop it into bite-sized pieces.
• Step 2: Slice lemongrass, chili, and shallot into small pieces.
• Step 3: Marinate the chicken: Place chicken in a bowl with 1 teaspoon seasoning powder, 1 tablespoon fish sauce, and mix well. Let it marinate for 20 minutes to ensure the chicken absorbs the flavor.
• Step 4: Stir-fry the chicken. Heat 1 tablespoon of oil in a pan, then sauté the shallot and garlic until fragrant. Add lemongrass and chili and stir-fry to release their aroma. Add the marinated chicken and cook until it firms up. Then add 1/2 tablespoon of sugar, 1 teaspoon soy sauce, 1/2 teaspoon salt, 1 teaspoon seasoning powder, and a little water. Stir-fry until the chicken is fully cooked, then taste and adjust seasoning if needed.

Popular chains like KFC, Texas Chicken, and Popeyes have made crispy fried chicken a favorite among enthusiasts, known for its crunchy golden coating. You can easily recreate this at home with ready-made crispy flour mixes available in stores. A helpful tip is to first dip the chicken in a batter mixture, then coat it with breadcrumbs to achieve a perfectly golden and fluffy crust.

Ingredients:

• 6-7 chicken drumsticks
• 250g crispy flour mix
• 30g cornstarch
• Salt
• Seasoning powder
• White pepper
• Chili powder
• A little soy sauce
• Cooking oil
• Chili sauce or ketchup

Instructions:

• Step 1: Rinse the drumsticks with vinegar and salt, rubbing them thoroughly. Clean well, and make two slits on each drumstick to help the marinade soak in and cook faster.
• Step 2: Place the drumsticks in a bowl, add salt, seasoning powder, pepper, chili powder, soy sauce, and mix with gloves to ensure the chicken absorbs the flavors. Marinate for at least one hour or overnight in the fridge for better flavor.
• Step 3: Mix the crispy flour and cornstarch, dividing it into two bowls. One will remain dry, and in the other, gradually add water until a thick batter forms.
• Step 4: Heat oil in a pan. Dip each marinated drumstick into the wet batter, making sure it's fully coated, then roll it in the dry flour mixture for an even coating.
• Step 5: Fry the drumsticks over medium heat until golden and crispy. Remove and place on a paper towel to absorb excess oil.

Enjoy your hot, crispy fried chicken, served with either chili sauce or ketchup depending on your taste!

Garlic fried chicken with fish sauce is a simple and delicious dish to make. After frying the chicken until the skin turns golden brown, remove it from the pan. Then, sauté garlic until fragrant and add the fried chicken. Mix sugar and fish sauce in a 1:1 ratio, tossing the chicken until it turns a rich brown color, which is when it’s perfectly cooked. This dish is particularly loved by children and can encourage them to eat more.

Ingredients:

• 500g chicken wings (or thighs if preferred)
• 2 garlic cloves
• 1-2 fresh chilies
• 1 small piece of ginger
• White wine
• Salt
• Other necessary seasonings: high-quality fish sauce, monosodium glutamate, finely ground black pepper, cooking oil.

Instructions:

• Step 1: Prepare the ingredients
  • Prepare the chicken: You can use wings or any chicken parts for this recipe. Clean the chicken thoroughly to eliminate any unpleasant odors. Rub the chicken with a bit of white wine, salt, and mashed ginger to sanitize and remove smells. Rinse the chicken and cut it into bite-sized pieces. Then, marinate the chicken with 1-2 teaspoons of fish sauce, ½ teaspoon of black pepper, ½ teaspoon of monosodium glutamate, and 1 teaspoon of oil. Mix well and let it marinate for about 15-20 minutes.
  • Prepare the other ingredients: Peel and wash the ginger, then crush and finely chop it. Wash the chili and slice it thinly, removing the seeds. For garlic, peel and crush it before finely chopping it.
• Step 2: Fry the chicken To ensure the chicken is crispy and tender, fry it before cooking. Heat some oil in a deep pan until it’s hot. Add the marinated chicken pieces and fry them until they turn golden brown and crispy. It’s best to fry the chicken fully submerged in oil for an even golden color. After frying, place the chicken on a paper towel to remove excess oil.
• Step 3: Cook the garlic fried chicken with fish sauce Once all ingredients are prepped, start cooking. Heat a little oil in a pan, adding garlic and frying until fragrant. Then, add a teaspoon of fish sauce and 1-2 teaspoons of sugar, cooking until it’s aromatic. Add the fried chicken into the pan and toss it to coat with the sauce. Adjust the seasoning and cook over high heat, stirring quickly to prevent burning. Once the chicken turns a caramelized brown color, the sauce thickens, add some chili slices, and then turn off the heat.
• Step 4: Serve Transfer the garlic fried chicken onto a plate and garnish to your liking. This dish pairs perfectly with cucumber slices or fresh herbs for balance. You can also enjoy it with hot, fluffy white rice. The crispy chicken, aromatic garlic, rich fish sauce, and spicy chili come together for a tasty and satisfying meal.

On cool days, enjoying hot garlic fried chicken with fish sauce and white rice is a comforting treat. The rich flavor will linger on your taste buds long after you finish eating.

This dish is probably one of the most traditional and simple ways to prepare chicken. Boiled chicken, shredded and served with salt, pepper, and a squeeze of lime, enhanced with fresh lime leaves – doesn't that sound appetizing? If you're short on time, don't forget to make this classic dish!

Ingredients:

• 1 free-range chicken (1-2kg).
• 1 small piece of ginger
• 2 stalks of spring onions
• Pepper, seasoning powder, lime, and fresh lime leaves for garnish

Instructions:

• Step 1: Wash the spring onions, separate the white parts, and cut them into quarters. Peel the ginger and slice it thinly, around 3-4 slices. Pour about 8-10cm of water into a rice cooker (measuring from the bottom), then press the cook button. Once the water boils, add the ginger and spring onions.
• Step 2: Add the chicken into the pot. If the water doesn't cover the chicken, don’t worry. Cook for about 10 minutes, then switch to the warm setting for another 20 minutes. (This time is accurate for a 1.3kg chicken; if it's larger, increase the cook time by 5-10 minutes depending on the weight). Test by poking a chopstick into the thickest part of the chicken; if no red juice runs out, the chicken is done.
• Step 3: Remove the chicken from the pot and allow it to cool. If you like crispy skin, immediately place the chicken in an ice bath for a few minutes before serving. Slice the lime leaves into thin strips.
• Step 4: Prepare the lime salt dip: combine pepper, seasoning powder, and finely chopped chili, then mix them well. When you're ready to eat, squeeze the lime juice into the mix. Chop the chicken into bite-sized pieces, sprinkle with lime leaves, and dip in the lime salt. Before chopping, you can brush the chicken with a thin layer of sesame oil for extra flavor and appeal. The leftover chicken broth can be used to make a delicious mushroom and tofu soup by adding some mushrooms, tofu, and cornstarch.

This rice cooker method saves time and eliminates the need to adjust heat, while still giving you perfectly boiled chicken: tender, juicy, and evenly cooked skin that is both tight and shiny.

Braised chicken with bamboo shoots is a relatively new but simple dish that can diversify your daily meals. The sweetness, crunchiness, and juiciness of the bamboo shoots help balance out the richness of chicken, making it a perfect dish for the festive seasons while still providing the necessary protein from the chicken.

Ingredients:

• 1 free-range chicken
• 100g dried shiitake mushrooms
• 120g bamboo shoots
• 1 green bell pepper
• 1 stalk of spring onions
• 10g sugar
• 2 star anise flowers
• 5g ginger
• 5 dried chilies
• 10g garlic
• 15ml rice wine
• 15ml soy sauce
• 15ml oyster sauce
• A pinch of salt

Instructions:

• Step 1: Boil a pot of water, briefly dip the chicken in the boiling water, then remove and chop the chicken into bite-sized pieces. Place the chicken in a bowl. Rinse the shiitake mushrooms and slice the green bell pepper.
• Step 2: Peel the garlic, chop the spring onion into pieces, slice the bamboo shoots, and slice the ginger. Add the ginger and soy sauce to the chicken bowl.
• Step 3: Add salt, rice wine, and oyster sauce to the mixture, then marinate the chicken for 20 minutes. Heat some oil in a deep pan, then sauté garlic, spring onions, ginger, and chilies.
• Step 4: Add the chicken to the pan and stir-fry until golden. Add sugar, shiitake mushrooms, and bamboo shoots and continue to cook.

If you have leftover chicken, don't miss out on this flavorful braised chicken with bamboo shoots! The chicken pieces are tender and delicious, pairing wonderfully with the crispy bamboo shoots. This dish is perfect when served with hot steamed rice.

The advantage of salt-baked chicken is that the meat retains its natural sweetness and flavor much better compared to boiling. This method is quite new but has become widely popular, offering a perfect chicken dish for parties, celebrations, and important events.

Ingredients:

• 1 small chicken, less than 1.5 kg
• Aluminum foil
• Whole salt, lemongrass, kaffir lime leaves

Instructions:

• Step 1: Clean the chicken thoroughly and let it dry. Prepare a heavy-bottomed pot (cast iron or clay pots are ideal). Wash and dry the pot. Line the pot with aluminum foil to preserve heat and prevent the chicken from sticking. Spread a layer of salt evenly at the bottom of the pot. Clean and crush the lemongrass. Wash and dry the kaffir lime leaves.
• Step 2: Divide the lemongrass and lime leaves into two portions. Place one portion on the bottom of the pot to create a barrier between the chicken and salt. Place the chicken on top, then cover it with the remaining lemongrass and lime leaves.
• Step 3: Cover the pot with a lid and start steaming the chicken. Steam for 20 to 30 minutes. Begin with high heat for the first 5 minutes to heat up the pot, then reduce to low heat for the remaining time. After turning off the heat, let the pot sit for 10 minutes. Do not add water while steaming the chicken.
• Step 4: Remove the chicken and cut it into bite-sized pieces. Serve with salt and lime dip if desired.

Another unique dish is stewed chicken with fermented tofu. For this recipe, it's important to marinate the chicken with fermented tofu, a little bit of wine, and some spices for about an hour before cooking. This ensures the flavors penetrate evenly, and the chicken will be more aromatic when cooked.

Ingredients:

• 5 chicken thighs (you can use a whole chicken or substitute with duck meat).
• Fermented tofu: Half a small jar
• Wine: 1 small cup (you can use white wine, red wine, or fruit wine, depending on your preference).
• Onion: 1 bulb
• Chili: 2 large pieces
• Lemongrass: 3 stalks
• Garlic: 5 cloves
• Necessary spices: Salt, sugar, seasoning powder, cooking oil...

Instructions:

• Step 1: Prepare the ingredients: After washing the chicken, cut it into pieces, and score the chicken thighs so the marinade can absorb into the meat. Mince the lemongrass and chili together. Chop the garlic separately. Clean the onion, cut half into rings, and chop the other half finely.
• Step 2: In a large bowl, combine the chicken, lemongrass, chili, half of the garlic, wine, fermented tofu, and chopped onion along with 1 teaspoon of salt, 2 teaspoons of sugar, and half a teaspoon of seasoning powder. Mix well and let it marinate for about 20 minutes.
• Step 3: Heat a pan, add half a tablespoon of cooking oil, and sauté the garlic until golden. Once the garlic is fragrant, add the marinated chicken and stir-fry until cooked. Then, add the remaining marinade and the onion rings, simmering over low heat for about 5 minutes. Taste and adjust seasoning before turning off the heat.

Serve this dish in a bowl, garnished with chili, pepper, and green onions to your liking. This dish pairs well with rice or bread and is a fantastic choice when hosting guests. It’s perfect for sipping wine while enjoying the savory chicken infused with the unique aroma of fermented tofu mixed with the richness of wine.

The ingredients for this dish have distinct colors and the chicken salad has a strong aroma with a balance of sourness, sweetness, and a pleasant taste. It should not be too salty, and the onions should be crunchy without being overpowering. Remember to arrange the dish neatly to make it more visually appealing and appetizing.

Ingredients:

• Chicken thighs (or breast): 400g
• Onion: 1 bulb
• Rau răm (Vietnamese herb): 1 bunch
• Lemon: 1 fruit
• Ginger: 10g
• Roasted peanuts: 50g
• Garlic: 1 small bulb
• Seasoning: salt, pepper, sugar

Instructions:

• Step 1: Prepare the chicken. Wash the chicken thoroughly, rubbing salt onto the skin and meat to clean it, then rinse with fresh water. Put the chicken in a pot with just enough water to cover, and boil over low heat to ensure the chicken cooks evenly. Add ginger to the water to eliminate any odor. Once the chicken is cooked, remove and let it cool before shredding the meat by hand. Slice the skin into small pieces.
• Step 2: Prepare the vegetables and seasoning. Peel the onion, slice it thinly into rings, and soak it in ice-cold water mixed with vinegar for about 30 minutes to reduce its sharpness. Afterward, rinse and drain. Wash and chop the rau răm into small pieces. Crush the roasted peanuts lightly, being careful not to crush them too finely. Peel and mince the garlic, using 2-3 cloves if the garlic is large.
• Step 3: Prepare the dipping sauce. This is the soul of the dish. Mix 1 lemon, 2 teaspoons of sugar, 1 tablespoon of fish sauce, 3 tablespoons of water, 4 small slices of chili, and minced garlic. Adjust the seasoning so the sauce is tangy, sweet, and slightly salty with a strong garlic flavor.
• Step 4: Toss the shredded chicken salad. Once all ingredients are prepared, place the chicken in a large bowl, drizzle 2 tablespoons of the dipping sauce over it, and mix well for about 5 minutes to let the chicken absorb the flavors. Add the onion and rau răm, pour 2 more tablespoons of the dipping sauce over, and stir well. Let it sit for another 15 minutes for the flavors to meld. Taste and adjust the seasoning to your liking. After about 20 minutes, plate the salad, sprinkle crushed peanuts and a little pepper on top, and enjoy with your family.

Braised Chicken with Quail Eggs is a unique and delicious dish, perfect for a family meal. If you're tired of the usual meals and need something new for tonight’s dinner, try this recipe for braised chicken with quail eggs. It's flavorful and nutritious, sure to please everyone. The tender chicken and savory quail eggs make for a delightful meal.

Ingredients:

• 400g chicken (preferably chicken thighs)
• 20 quail eggs
• 2 tablespoons of caramelized soy sauce
• 1 onion, 1/4 piece of ginger
• Seasoning: soy sauce, fish sauce, sugar, whole peppercorns
• This quantity serves approximately 3 people.

Instructions:

• Step 1: Start by boiling the quail eggs. While waiting, clean the chicken and cut it into bite-sized pieces. Slice the onion and ginger thinly. Once the quail eggs are cooked, remove them, cool them in cold water for 5 minutes, and peel the shells off.
• Step 2: Optionally, you can fry the quail eggs. This helps the eggs absorb more flavor and adds a nice aroma during the braising process.
• Step 3: In a pot, combine the chicken, quail eggs, ginger, onion, soy sauce, and the other seasonings. Add about half a cup of water and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes until the sauce thickens. When the liquid has reduced and thickened, turn off the heat.

If you're getting bored with the usual braised, boiled, or fried chicken, why not try something different with honey-glazed grilled chicken? The savory flavor, mouthwatering aroma, and golden color of this dish will immediately awaken your senses. Add this honey-glazed grilled chicken recipe to your kitchen collection!

Ingredients:

• 2 large chicken thighs (about 300g)
• 1/2 tbsp chili sauce
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp seasoning powder
• 1 tbsp sugar
• 1 tsp chili powder
• 1/2 bulb of garlic and shallots
• 1 tbsp salt

Instructions:

• Step 1: Clean the chicken thighs, removing any small feathers, then rub with salt and rinse with water to remove any odor. Score the skin to help the marinade penetrate better. Place the chicken in a large bowl to drain.
• Step 2: Prepare the marinade by grinding garlic and shallots and mixing them with chili sauce, soy sauce, fish sauce, seasoning powder, sugar, chili powder, and honey. Stir until the ingredients are well combined.
• Step 3: Pour the marinade over the chicken thighs, making sure they are thoroughly coated. Cover the bowl and let the chicken marinate for half a day to absorb the flavors.
• Step 4: Preheat the oven for 10 minutes. Place the marinated chicken on a baking tray, brushing it with the marinade. Bake at 200°C for 30 minutes, using the top and bottom heating function.
• Step 5: Every 10 minutes, brush the chicken with more marinade. After 30 minutes, remove the chicken, brush with the final coat of marinade, and bake for another 15 minutes until golden brown.

The bold and savory flavors are often the final goal for many Vietnamese dishes. If you love the taste of chicken combined with the rich, fragrant salt, salted crispy chicken will be a perfect choice. Tender chicken coated with a crispy layer of roasted salt, green beans, and sticky rice will be impossible to resist.

Ingredients:

• 300g chicken (thigh meat)
  
• 100g glutinous rice, 20g sesame seeds, 50g green beans
• Salt, pepper
• Garlic, lemongrass

Instructions:

• Step 1: First, roast the glutinous rice, sesame seeds, and green beans until cooked, then grind each ingredient separately. Mix all three with a pinch of salt and pepper to taste. Mince the garlic and lemongrass.
• Step 2: Heat oil in a pan and fry the chicken until golden, then remove it. Add lemongrass and garlic to the hot oil and stir-fry over high heat until fragrant.
• Step 3: Add the chicken back into the pan and stir-fry with the lemongrass and garlic. Once the chicken is well coated with the mixture, add the roasted salt and rice mixture from step 1 and continue stirring.
• Step 4: Finally, stir the chicken for another 3 minutes on high heat so the seasoning sticks to the chicken, and you're done.

This is a popular and simple dish to make. The refreshing cucumber paired with tender chicken breast will satisfy even the pickiest eaters. Don't forget to add some fresh herbs and peanuts to make the salad even more enticing. For best flavor, mix the salad with a pre-prepared fish sauce combined with garlic and chili to ensure even seasoning.

Ingredients:

• Chicken breast or thighs
• 2 cucumbers
• Half a small carrot
• Half an onion
• Peanuts
• Fried shallots
• Sugar, vinegar, salt, fish sauce

Instructions:

• Step 1: Wash the chicken and boil it in cold water. Once the water boils, skim off the foam and add a pinch of salt to the pot. After about 15 minutes, leave the chicken in the pot with the lid on to cook through without becoming overcooked. The chicken will continue cooking in the residual heat and remain tender.
• Step 2: While the chicken is cooking, prepare the cucumbers by removing the seeds for added crunch, and slice them into thick strips. Peel and slice the carrot, then soak it in water with one spoonful of vinegar. Thinly slice the onion and soak it in cold water with a bit of vinegar.
• Step 3: Prepare the fish sauce dressing by mincing the garlic and chili. Mix 3 tablespoons of sugar, 2 tablespoons of water, 2 tablespoons of fish sauce, and 1 tablespoon of vinegar.
• Step 4: Shred the chicken and mix it with 2 tablespoons of the prepared fish sauce dressing. Let it sit for 5 minutes while you toast the peanuts.
• Step 5: Add the cucumber, carrot, and onion to the bowl. Gradually drizzle the fish sauce dressing over the salad, adjusting the amount to taste. After 5 minutes, the flavors will have melded. Finally, serve the salad with fried shallots and peanuts on top.

After boiling a whole chicken until tender, remove it from the pot and add rice to cook until the grains are soft and fully expanded. Then, shred the chicken and add it back into the pot along with seasoning and fresh herbs, completing the porridge. This dish is not only convenient and delicious for adults recovering their health but also a nutritious meal for children.

Ingredients:

• 1.5 kg of chicken (preferably free-range chicken for a more flavorful and tender porridge)
• 100g white rice; 100g sticky rice
• 3 shallots, 1 lemon
• Fresh herbs: green onions, perilla, cilantro
• Seasoning: salt, fish sauce, seasoning powder, ground pepper

Instructions:

• Step 1: Prepare the ingredients. Rinse and soak the sticky rice and white rice together in water for 1 hour, then drain. Clean the chicken, remove the internal organs, and boil until fully cooked. Let it cool, then discard the bones and shred the meat into small pieces. Wash and chop the herbs, and crush the shallots.
• Step 2: Begin cooking the porridge. Add the soaked rice to the pot of chicken broth along with half of the shredded chicken, the chicken bones, and shallots. Simmer until the rice grains are fully cooked and the porridge reaches your desired consistency. Remove the bones and season to taste with salt, fish sauce, and add the herbs.
• Step 3: Prepare the fried shallots and fresh herbs. In a pan, heat oil and fry the shallots until fragrant. Then, add the remaining shredded chicken and stir-fry. Season to taste with fish sauce and other seasonings, and cook until the chicken is lightly browned. Serve the porridge topped with the sautéed chicken, fresh herbs, and a sprinkle of pepper for a complete dish.

Note: Since the porridge is already seasoned, be cautious when adding seasoning to the chicken to avoid making the porridge too salty.

This dish is popular and satisfies many diners. With the crunchiness of bamboo shoots and the sweet flavor of the chicken broth, it is an ideal choice for your family, especially during festive occasions like Lunar New Year or holidays.

Ingredients:

• High-quality chicken: 500-600g
• Glass noodles: 250g
• White wine: 110ml
• Dried bamboo shoots: 250g
• Herbs and other seasonings: Shiitake mushrooms, wood ear mushrooms, Vietnamese coriander, spring onions, and onions
• Seasonings: MSG, chicken stock powder, fish sauce, salt

Directions:

• Step 1: Prepare ingredients. Bamboo shoots: Rinse the bamboo shoots under cold water to remove any dust or impurities. Soften them by soaking them in warm salted water for 50-60 minutes. After soaking, rinse the shoots thoroughly, slice them into small pieces or tear them into strips according to your preference. Chicken: Clean the chicken with diluted salt water, then soak it in white wine to eliminate the odor. Rinse the chicken under cold water afterward. Glass noodles: Rinse and soak the noodles in cold water for about 20 minutes, then cut them into bite-sized pieces and let them drain. Mushrooms and wood ear mushrooms: Trim the shiitake mushrooms, soak the wood ear mushrooms to rehydrate, then slice them thinly. Herbs and onions: Wash and chop the herbs, slice the onion into wedges.
• Step 2: Make the broth. Add the chicken to a pot with enough water to cover it and bring it to a boil. Once the chicken is cooked, let it cool, then shred the meat and set aside. Keep the bones in the pot and continue simmering to extract more flavor. Be sure to skim off any foam that rises to keep the broth clear. Bamboo shoots: In a separate pot, bring water to a boil and cook the bamboo shoots to remove any bitterness and soften them. After cooking, rinse the bamboo shoots in cold water and set them aside. Discard the bamboo shoot water.
• Step 3: Finalize the dish. Heat a large pan and sauté the spring onions until fragrant. Add the shiitake mushrooms, wood ear mushrooms, onions, and bamboo shoots, stir-frying them until fully cooked and seasoned to taste. Remove the chicken bones from the broth and discard them. Add the sautéed bamboo shoots to the broth and simmer for another 20 minutes. While the broth is simmering, arrange the shredded chicken, spring onions, Vietnamese coriander, and glass noodles in bowls. Once the broth is ready, pour it over the ingredients in the bowls and wait for about 2 minutes before serving.

To maintain the traditional flavor of the dish, it is essential to follow the steps and timings carefully to prevent the noodles from becoming soggy and losing their taste.