Deep-fried quails are often found as street food in Vietnam. Street vendors would pre-fry the quails and stack them on the small window of their push carts for display. The vendor would fry the quails again to order until golden brown and serve them with a side of pickled or fresh vegetables, and a peppery lemon dipping sauce. They are cheap, quick, and delicious.
Here in the States, quails are mainly served in fancy restaurants for special occasions such as weddings or big family-style dinners. Fresh ones are not readily available but I can easily find them frozen in small packages of 6.
The quails are tiny so they have very little meat. Whatever meat is there, however, is really tasty. You can eat them with pickled daikons and carrots, fresh slices of cucumbers, or Vietnamese coriander (rau răm).
To eat the quail, tear off a hindleg or any piece, dip it in the sauce then enjoy. Chase it with your preferred vegetables. The only criterion is don’t eat fried quails with a fork and knife, even when served in a fancy restaurant. Not only is it impractical, but we can never be friends.
Recipe below. Happy cooking.
Crispy Fried Butter Quail (Chim Cut Chien Bo)
- Total Time: 35 minutes
- Yield: 6 1x
Description
Looking for a taste of Vietnam street food without leaving home? Try this simple yet delicious crispy fried quail recipe. Brushed with melted butter, this savory and authentic dish is sure to delight.
Ingredients
Quail Marinade
- 6 quails
- 1 tablespoon oyster sauce
- 2 teaspoons granulated sugar
- 1 teaspoon honey
- 1/2 teaspoon Chinese Five Spice Powder
- 2 teaspoons Shaoxing cooking wine
- 1/2 teaspoon ground black pepper
- 1 garlic clove (minced)
- 1 small shallot (minced)
- 2 tablespoons unsalted butter (melted)
- Vegetable oil for deep frying
Dipping Sauce and Side Vegetables
- 2 tablespoons lime juice
- 1/2 teaspoon sea salt
- 1 teaspoon ground black pepper
- Thai chili peppers (optional; sliced thin)
- Vietnamese coriander (Rau Răm)
- Pickled daikon and carrots (Đồ Chua)
Instructions
- Prep the quails: Remove innards, if any, then cut in half along the backside. Marinate the quails for at least 15 minutes with oyster sauce, sugar, honey, Chinese five spice powder, cooking wine, ground black pepper, garlic, and shallots. For best results, marinate overnight in the fridge.
- Pan Fry: Add about 1 inch of oil to a skillet and heat on medium-high or 350°F. Pan-fry for about 4 minutes per side until golden brown. Transfer to a serving platter and brush on melted butter.
- Make the dipping sauce and serve: Combine lime juice, salt, ground black pepper, chili peppers (optional) in a small bowl. Serve fried quails with dipping sauce and Vietnamese coriander (Rau Răm) and/or pickled daikon and carrots (Đồ Chua).
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese
