Crispy fried quails (chim cút chiên bơ)

Me (on my wedding day): I promise to cherish and respect you, and stay with you, for all eternity.

Me (after the second week of home confinement with hubby): S%q%#%^@*!

Crispy fried quails (chim cút chiên bơ)

(Adapted from Vanh Khuyen

6 quails (cleaned, dried, and butterflied)

To marinate:
2 tsp onion powder
2 tsp garlic powder
1/2 tsp five-spice powder
1 tsp sugar
1 tbs Maggie 
1/2 tsp sesame oil

To fry:
Canola oil to fry
1/2 tbs butter

  1. Marinate quails with all ingredients above. Set aside for at least 15 minutes. 
  2. In a small skillet, add canola oil and fry quails in batches. Drain and set aside. 
  3. Before servings, quickly fry the quails again so the skin is crispy, or put in the oven set at 350F for 10 minutes. 
  4. Add 1/2 tbs butter and gently coat the quails. Serve hot.