: What gives Vietnamese Chicken the red tint? A local oriental restaurant used to sell "Vietnamese Chicken", a hot plate dish of big chunks of chicken breast with onion and spices. The distinguishing feature of the dish was

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What gives Vietnamese Chicken the red tint?
A local oriental restaurant used to sell "Vietnamese Chicken", a hot plate dish of big chunks of chicken breast with onion and spices. The distinguishing feature of the dish was a deep red tint of the chicken meat (on the surface; the inside was normal chicken meat color), even stronger than in the photo:

At one point they must have changed their recipe and the chicken is no longer red, just common yellowish typical to any fried chicken:

I can't really notice a difference in taste (maybe because it was a couple months since I had "red" until I bought "Vietnamese Chicken" and it was now yellow) - still, I'm curious what spice (or whatever other means) can give chicken meat this red coloration, and try making this dish myself.

(there's a bunch of recipes for this dish, but as I want the "red" variant, I'd like to be able to tell the "red" ones apart from the "yellow".)

Can you help me?

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