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Thursday, November 17, 2011

Chim Cút Rôti Chiên Giòn ( Deep Fried Quails)

Thanksgiving is approaching fast and I couldn't wait to prepare fresh homemade meals for my family.  I told my husband that throughout this week, I will serve him Thanksgiving dishes everyday . . . only for him to have seconds on Thanksgiving day.

Every Thanksgiving I would start out in the kitchen from the early morning.  The first order of business,  bake a turkey.   I would cook up at least eight dishes plus desserts to feed the whole army which includes my own family, my husband's brother's side of the family and our friends.  Our traditional Thanksgiving and Christmas meals usually start at noon and end late at night after the dinner. A full day fulfilled with good food, love, warmth and gratitude.

Usually on Thanksgiving day, I'm usually steeped with the preparation that I can't blog. This year, I decided to make my favorite Thanksgiving dishes a head of time to share with my blog readers through my Facebook page.  Thanks to my family who is willing to sacrifice their normal meals so that I can achieve my plan.

If you haven't checked it out yet,  head over there for more food:

One of my favorite dishes to serve on this holiday season is Chim Cút Rôti (deep fried quails).  I like to serve Chim Cút Rôti with mashed potatoes or black rice  (xôi nếp than) with Chinese sausages (lạp xưởng) and thousand year eggs (trứng bắc thảo)  and a side dish of pecan butter sweet potatoes. Quails marinated with some of my favorite ingredients like garlic, shallots, curry powder and five-spice powder give this dish a full, wonderful aroma.
RECIPE: Chim Cút Rôti Chiên Giòn (Fried Quails)


For  Fried Quails
A pack of 6 Quails, washed thoroughly with salt, pat dried with paper towel
2 tablespoons chopped Garlic
2 tablespoons chopped Shallots
1/4 cup Soy Sauce
1/4 cup (4 tablespoons) Brown Sugar
3 tablespoons Oil
1/2-1 teaspoon Pepper
1 teaspoon Five Spice Powder
1/2 tablespoon Curry Powder
Oil, for deep fry
Making Fried Quails

Combine the marinate ingredients together in a bowl and mix well.  Add quails to marinate and leave to marinate for at least 1 hour or overnight  in the fridge.

Put oil in a wok or a saucepan over high heat. To tell when oil is hot enough for deep frying, dip a chopstick l into the oil as it heats up. If the oil starts to bubble steadily, then the oil is hot enough for frying. Reduce the heat to medium low. Remove the quails from marinate and fry the quails for 5 minutes or until crisp and golden. During the frying process, use a strainer to remove the marinated garlic and shallots and save it. Remove quails from oil then place onto paper towel. Brush quails all over with melted butter for a glossy finish and enhanced flavor.
Making Roti Sauce

In a saucepan, cook the left over marinate sauce over medium heat for about a couple minutes.  Add the fried marinated garlic and shallots.  Pour into a small bowl and serve it as a roti sauce.  Last year, instead of deep frying, I seared the marinated quails then combined the roti sauce with the quails and baked, then broiled for the last couple minutes.

Enjoy quails with a mixture of salt, pepper, and lime juice dipping sauce.
Have a warm, sweet, joyful Thanksgiving!


  1. Yum..Wow, 4 new recipes in 2 weeks..I can't wait to try them out. Have you ever thought of putting your recipes into a collection and publish it into a book? You can give it to friends or family as a gift or pass it down to your daughters later as a way of preserving our culinary heritage for the next generation. There are not many Vietnamese cookbooks in English on the market and the Vietnamese version books are not very reliable or practical and home cooks usually keep their recipes in their head or within the family so I'm afraid our culinary might be lost for the next generation.. Keep up the good work and thank you for sharing your time and recipes with us. Happy Thanksgiving to you and your family

  2. I tried your recipe but the skin doesn't turn out crisp although it look beautiful. Also , how do you know when the quail is fully cooked? I use the candy thermometer to measure the temperature of the oil 350, and fry about 5 minutes or golden brown ( although the temperature does drop a bit lower during the frying, and a few of the quails still a bit red inside near the breast bone? Hope you and your family has a happy Thanksgiving . Just out of curiosity, how do you manage to do all those dishes in one morning?

  3. Thanks. I tried, and it tasted very good.

  4. hello chi !! em rat thich nhung mon an chi nau nhin rat ngon , ah chi cho em hoi ? chi mua may xay thit hieu gi ?

    1. Máy xay thịt của chị hiệu Cuisinart. Cuisinart Elite 12 cup die-cast food processor . Walmart đang on sale for $179. Giá thường là khoảng $249.
      Chị thấy Costco cũng có bán.

  5. Hi chi Loan, I made fried quails yesterday following your recipe and they came out perfect. I got tons of compliments from my family. The recipe is super easy to follow to! We ate them with homemade xo^i chie^n pho^\ng instead of black rice. Thank yoi for this delicious recipe!!!

    A quick question: if I want to use chicken wings instead of quails, do I need to make any change to the recipe?

    1. Yum! Xôi chiên phồng sounds really good. Do you have a picture of it to show me? You can email me at
      If you use chicken wings, it should be fine if using the same recipe.
      I also have cánh gà chiên nước mắm recipe on the blog if you want to try it.

  6. Hi Loan, I am wondering if I can use this recipe with cornish hens? If not, where can I purchase quails? Thank you

    1. I usually buy frozen quails at any Asian supermarkets. I haven't tried cornish hens but I think it should be fine. You can either grill, bake or deep fry these birds. Grilling is the best !