Chicken Breast Bánh Xèo

Ingredients

• 250 g Chicken breast (Trimmed, thinly sliced, then cut into small, even pieces)
• 0.5 tsp Salt (For marinating the chicken)
• 0.5 tsp Oyster sauce (For marinating the chicken)
• 0.5 tsp Garlic powder (For marinating the chicken)
• 0.5 tsp Onion powder (For marinating the chicken)
• Black pepper (To taste)
• Yellow onion (Finely chopped or thinly sliced; estimated amount)
• 100 ml Water (For the batter)
• 50 g Potato starch (For the batter)
• 50 g Cornstarch (For the batter)
• 1 tbsp Neutral cooking oil (Estimated amount for pan-frying; the source does not specify oil)
• 3 tbsp Soy sauce (For the dipping sauce)
• 2 tbsp Rice vinegar (For the dipping sauce)
• 1.5 tbsp Sugar (Source gives 1–2 tablespoons; adjust to taste)
• 1.5 tbsp Water (Source gives 1–2 tablespoons; adjust the dipping sauce consistency to taste)
• 1 tsp Sesame oil (For the dipping sauce)
• 1 tsp Roasted sesame seeds (For the dipping sauce)
• Garlic (Minced, for the dipping sauce; estimated amount)
• Bird's eye chili (Finely sliced or chopped, to taste; estimated amount)
• Scallions (Cut into sections, slit lengthwise, and soaked in ice water for garnish; estimated amount)
• Ice (For soaking the scallions; not consumed as part of the finished dish)

Steps

1. 1

   Rinse and trim the chicken breast. Slice it thinly, rotate the slices, and cut them into three smaller pieces so the chicken cooks evenly.

2. 2

   Place the chicken in a bowl. Add the salt, oyster sauce, garlic powder, onion powder, black pepper, and chopped or thinly sliced onion. Toss thoroughly so every piece is coated.

3. 3

   In a separate bowl, combine the potato starch and cornstarch with the water. Stir until smooth, then gradually add the batter mixture to the marinated chicken while mixing continuously. Stop when the chicken is evenly coated and the mixture has become thick and cohesive.

4. 4

   Heat a frying pan over medium heat and add the cooking oil. Spread the chicken-and-batter mixture into the pan in an even layer. Fry over medium heat for about 5 minutes, or until the underside is golden brown and crisp.

5. 5

   Turn the pancake carefully and fry the second side for about 5 minutes, until both sides are golden and crisp and the chicken is fully cooked through, reaching 165°F/74°C internally.

6. 6

   While the pancake cooks, cut the scallions into sections and slit them lengthwise. Place them in ice water until they curl and become crisp, then drain well.

7. 7

   Make the dipping sauce by stirring together the soy sauce, rice vinegar, sugar, water, sesame oil, roasted sesame seeds, minced garlic, and bird's eye chili. Taste and adjust the sugar, water, or chili if desired.

8. 8

   Transfer the cooked pancake to a cutting board and cut it into pieces. Top with the curled scallions, drizzle or serve with the dipping sauce, and eat while hot.

Notes

The source calls for frying over medium heat for approximately 10 minutes total. The quantity of pepper, onion, garlic, chili, scallions, and frying oil is not specified; amounts are practical estimates. Serve immediately for the crispest texture.

Nutrition per serving

• main
• Vietnamese-inspired
• high-protein
• crispy
• pan-fried
• chicken
• dairy-free