Ninja Foodi Grill Air Fried Vietnamese style Fried Chicken inspired by @Marionskitchen

Ninja Foodi Grill XL Air fried Vietnamese Fried chicken with stovetop version. Hi Sweeties! We're making this Vietnamese FRIED CHICKEN inspired by watching Marion's Kitchen YouTube channel but with my own touches of flavor from the Americsn South. This is not an authentic Vietnamese recipe. It's a combination of techniques learned from watching Marion's Kitchen videos, taking classes by cookbook author Andrea Nguyen, and dining at local Atlanta restaurant The Companion that has a DELICIOUS version of Vietnamese fried chicken wings on their menu.

Here's the recipe for air fried Vietnamese FRIED CHICKEN as well as a stovetop version

3 pounds of chicken legs and thighs (wings will work too)
3 tablespoons of fish sauce
1 teaspoon granulated garlic
1 teaspoon powdered ginger
1 tablespoon of Knorr chicken bouillon powder

1 cup of cornstarch
2 tablespoons of baking powder
1 teaspoon of kosher salt
oil for frying or spraying

FOR THE SAUCE
1/4 cup of fish sauce
1/4 cup of cane syrup
3 tablespoons of fresh lime juice
1 or 2 red chiles like jalapeño depending on how hot you like it.

3 sprigs of fresh cilantro and fresh lime to garnish
Refrigerate the chicken for 2 hours up to overnight

Combine sauce ingredients, stir and simmer for 2 to 3 minutes. Set the sauce aside and cook the chicken.

Combine cornstarch, baking powder, salt, and chicken in a bag and shake to coat. Shake off excess cornstarch

To air-fry preheat your air fryer to 360 degrees Fahrenheit. Add the chicken to the airfreight and spray with oil. Cook for about 25 minutes turning once and spraying with oil as needed.

Increase the air fryer temperature to 400 degrees Fahrenheit and cook for an additional 5 to 8 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit

For the stovetop version heat approximately 1/2 an inch of oil in a skillet, (I'm using the Ninja Foodi Neverstick PREMIUM 3 quart) To 325 degrees.

Fry the chicken on both sides until the chicken is lightly browned but cooked to 165 degrees internally. Remove the chicken from the oil and increase the heat of the oil to 365 degrees. Add the chicken back to the oil for 2 to 3 minutes turning once.

When the chicken is finished cooking coat it with the sauce, sprinkle with cilantro, and serve with a fresh lime wedge.

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