How to Make Crispy Chicken & Tomato Rice

by Melissa Hamilton

Crispy chicken and tomato rice is a Vietnamese dish. The chicken is made with a crispy and savory skin and served alongside tomato rice. Some recipes may reference the meat as "crispy skin chicken." The chicken is cooked by roasting it with a seasoning that helps create an extra crispy skin. Tomato rice is made by cooking the rice with tomato paste and several other ingredients. The flavors pair nicely and make a delicious dinner.

Crispy Chicken

Cut off any excess skin and fat from the chicken. You don’t want to cut off all the skin, just any excess.

Whisk the sugar, pepper, sauces and oil together so they are fully mixed, then add the garlic. Add the chicken to the bowl and make sure all the chicken is covered with the marinade.

Cover the bowl with plastic wrap and chill for 12 to 24 hours. Remove the chicken from the marinade.

Add 1/2 tbsp. oil and the chicken to an oven-proof skillet on medium heat. Cook the chicken for seven minutes on one side then turn it over and cook the other side for three minutes.

Drain the fat and extra garlic from the pan, keeping the chicken in the pan, skin side up.

Place the skillet in the oven. Roast for 35 minutes or until the internal temperature of the chicken is 165 degrees Fahrenheit.

Remove from the oven and serve with the tomato rice.

Tomato Rice

Add oil to a skillet on medium heat. Cook the egg in the skillet. Scrambling the egg works best. Remove the egg from the skillet and set aside.

Add a little extra peanut oil and the garlic and cook on medium-high heat for two minutes.

Stir in the cooked rice for three minutes to thoroughly season the rice.

Mix in the tomato paste and the sugar and stir well. Return the egg to the rice and toss.

Serve immediately after adding the egg.

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  • “366 Delicious Ways to Cook Rice, Beans, and Grains”; Andrea Chesman; 1998
  • “The Asian Diet: Get Slim and Stay Slim the Asian Way (Capital Lifestyles)”; Diana My Tran; 2002
  • “The Vietnamese Cookbook (Capital Lifestyles)”; Diana My Tran; 2003
  • “Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors”; Andrea Nguyen et al; 2006

About the Author

Melissa Hamilton began writing professionally in 2007. She has enjoyed cooking creatively in the kitchen from a young age. In addition to writing cooking articles for various publications, she currently works in the restaurant industry as a food and beverage trainer.