Mít Chiên

Questions

What is Mít Chiên?

Crispy deep-fried young jackfruit bites coated in a light batter, a trendy Vietnamese street snack. This reference files it under Vietnamese appetizer: made on the stovetop, rated easy and about 30 minutes start to finish.

How hot should the oil be for Mít Chiên?

For Mít Chiên, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Why pat it dry first in Mít Chiên?

Step 3 reads: "Pat the 20 oz shredded into bite-sized pieces canned young green jackfruit in brine, drained pieces dry with paper towels to remove excess moisture." Surface water has to boil off before anything can brown. Drying at step 3 means the food sears in the first minute instead of steaming.

What can I use instead of cornstarch in Mít Chiên?

The entry for Mít Chiên calls for 1/2 cup cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Can I make Mít Chiên less spicy?

Yes. The heat in Mít Chiên comes from 1/4 cup chili sauce or sriracha. For a milder plate, start with half the chili sauce and add more to taste at the end; nothing else in the method changes.

Is Mít Chiên gluten-free?

Yes. As written, nothing in the ingredient list for Mít Chiên is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the cornstarch.

Can I freeze Mít Chiên?

It is not a good candidate. Refrigerate what is left of Mít Chiên within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.