Description
Enjoy the flavors of Vietnamese street food at home with these crispy air-fried quails, marinated in five-spice and finished with a buttery glaze.
Ingredients
Scale
Quails
- 6 whole quails (cut the backbone so quails lay flat; rinse and pat dry)
- 1 heaping tablespoon oyster sauce
- 2 teaspoons granulated sugar
- 1/2 teaspoon Chinese Five Spice Powder
- 2 teaspoons Shaoxing cooking wine
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 tablespoons unsalted butter (melted)
- Lime, pepper, salt dipping sauce
Vegetables (optional)
- Lettuce
- Vietnamese coriander/mint (rau ram)
Equipment Needed
Instructions
- Make the marinade: In a small bowl, combine the oyster sauce, sugar, Chinese five spice, cooking wine, ground black pepper, garlic powder and onion powder. Mix well.
- Marinate: Coat the quails with the mixture and marinate for at least one hour or overnight in the fridge for better results.
- Add butter: Right before air frying, coat marinated quails in melted butter.
- Air fry: Prep your air fryer by spraying it with a good layer of cooking oil to prevent sticking. Place the marinated quails into the air fryer basket and air fry for 20-30 minutes at 400°F. Flip half way through.
- Plate (optional): Transfer quails onto a bed of lettuce or Vietnamese coriander/mint with the side of lemon salt and pepper dipping sauce (optional).
- Prep Time: 1 hour, 20 minutes
- Cook Time: 25
- Category: appetizer
- Method: Fry
- Cuisine: asian, vietnamese