Photograph of the finished Gà chiên sốt taru taru

Vietnam · Gà chiên xốt tartar

Gà chiên sốt taru taru

45 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.4 kg
  • Photograph of Mayonnaise Mayonnaise 280 g
  • Photograph of Pickled cucumbers Pickled cucumbers 240 g
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Onion Onion 1.2
  • Photograph of Panko breadcrumbs Panko breadcrumbs 360 g
  • Photograph of Flour Flour 180 g
  • Photograph of Oil Oil 1.3 l
  • Photograph of Lime Lime 2
  • Photograph of Black pepper Black pepper 16 g

Method

  1. 1 Remove the bones from the chicken thighs, then gently flatten the pieces and marinate with salt and pepper for 30 minutes.
  2. 2 Boil two eggs for 9 minutes, then finely chop both the yolks and whites.
  3. 3 Mix mayonnaise with chopped eggs, chopped pickled cucumbers, chopped onions, and lemon juice.
  4. 4 Squeeze out the excess water from the pickled cucumbers before mixing, otherwise the sauce will be thin and too sour.
  5. 5 Roll the chicken pieces in flour, dip them in the remaining egg, and then coat them with breadcrumbs.
  6. 6 Fry in oil at 170 degrees for 8 minutes, then let rest for 3 minutes, slice, and drizzle with tartar sauce.

With an appliance

  • Air fryer 40 min

    Step 6: Spray evenly with oil, then steam in a hot air pot at 195 degrees for 18 minutes, flipping at minute 10.

Start cooking