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Vietnamese Mint and Ginger Chicken (Gà Chiên)

Author: Michelle De La Cerda


  • 1 tbsp extra virgin olive oil
  • 1/ 2 tsp white pepper
  • 3/4 tsp sugar
  • 6 garlic cloves; minced grated
  • 1/3 cup fresh mint/ chopped
  • 1 tsp ground ginger
  • 1/4 cup fish sauce
  • 1 tsp garlic chili sauce
  • 1 tsp onion powder
  • 2 1/2 lbs chicken; cubed
  • 5 tbsp high heat cooking oil (+/- to taste)
  • Sweet Chili Cucumber and Onion Salad
  • Cooked Jasmine rice


  1. Cut chicken and place in a zip seal bag
  2. In a bowl, combine olive oil, white pepper, sugar, garlic, mint, ginger, fish sauce, chili sauce, and onion powder; whisk until combined
  3. Pour liquid into bag, squeezing out the air and seal
  4. Shake the bag, coating the chicken in the sauce
  5. Allow the chicken to marinate a minimum of one hour, turning the bag every 15 minutes, but can marinate up to overnight, turning every few hours if possible
  6. Heat a wok or large pan over high heat
  7. Add the 5 tbsp oil, and heat
  8. Once the oil is hot, pour the entire contents of the bag into the wok/pan and cook for about 7 minutes, stirring occasionally
  9. Reduce head to medium high and cook an additional 5 minutes or until the chicken is cooked through
  10. Serve over jasmine rice, or any rice of choice and top with Sweet Chili Cucumber and Onion Salad
  11. Enjoy