Lemongrass Fried Chicken
Lemongrass Fried Chicken
Ingredients
For the Lemongrass Paste
- 2 stalks lemongrass, chopped
- 1 onion, chopped
- 6 cloves garlic
- 1 thumb-sized ginger, chopped
- 1 red chili, chopped
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon white pepper
- 1 teaspoon salt
- 100 ml water
For the Marinated Chicken
- 500 g chicken thighs, boneless, skin on
- 1 batch lemongrass paste, prepared above
For the Chicken Coating
- 150 g cornflour
- 150 g plain flour
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon cayenne pepper
For Frying
- as needed oil, for frying
Instructions
- 1
Add the chopped lemongrass, chopped onion, garlic cloves, chopped ginger, chopped red chili, curry powder, turmeric powder, white pepper, salt, and water into a food processor.
⏱️ 5 min
- 2
Blend all the ingredients until a smooth paste forms.
⏱️ 5 min
- 3
Place the chicken thighs into a bowl. Add the prepared lemongrass paste to the chicken.
⏱️ 2 min
- 4
Massage the paste thoroughly into the chicken pieces, ensuring each piece is well coated.
⏱️ 3 min
- 5
Marinate the chicken for at least 30 minutes, or ideally overnight for best flavor. (This contributes to passive time).
⏱️ 30 min
- 6
In a large bowl, combine the cornflour, plain flour, salt, paprika, onion powder, white pepper, garlic powder, ginger powder, and cayenne pepper.
⏱️ 3 min
- 7
Mix all the dry ingredients well to create the coating mixture.
⏱️ 2 min
- 8
Take each piece of marinated chicken and coat it generously in the flour mixture, ensuring it is fully covered.
⏱️ 5 min
- 9
Place the coated chicken pieces on a wire rack.
⏱️ 1 min
- 10
Heat oil in a deep pot or pan to 170°C.
⏱️ 5 min•🌡️ 170
- 11
Fry the chicken in batches for 6-8 minutes per batch, or until it is golden brown and cooked through. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking.
⏱️ 16 min•🌡️ 170
- 12
Once cooked, remove the chicken from the oil and place it on a wire rack to drain excess oil.
⏱️ 1 min
- 13
Serve the Lemongrass Fried Chicken immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemongrass Fried Chicken
For the Lemongrass Paste
- 2 stalks lemongrass, chopped
- 1 onion, chopped
- 6 cloves garlic
- 1 thumb-sized ginger, chopped
- 1 red chili, chopped
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon white pepper
- 1 teaspoon salt
- 100 ml water
For the Marinated Chicken
- 500 g chicken thighs, boneless, skin on
- 1 batch lemongrass paste, prepared above
For the Chicken Coating
- 150 g cornflour
- 150 g plain flour
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon cayenne pepper
For Frying
- as needed oil, for frying
Instructions
- 1
Add the chopped lemongrass, chopped onion, garlic cloves, chopped ginger, chopped red chili, curry powder, turmeric powder, white pepper, salt, and water into a food processor.
⏱️ 5 min - 2
Blend all the ingredients until a smooth paste forms.
⏱️ 5 min - 3
Place the chicken thighs into a bowl. Add the prepared lemongrass paste to the chicken.
⏱️ 2 min - 4
Massage the paste thoroughly into the chicken pieces, ensuring each piece is well coated.
⏱️ 3 min - 5
Marinate the chicken for at least 30 minutes, or ideally overnight for best flavor. (This contributes to passive time).
⏱️ 30 min - 6
In a large bowl, combine the cornflour, plain flour, salt, paprika, onion powder, white pepper, garlic powder, ginger powder, and cayenne pepper.
⏱️ 3 min - 7
Mix all the dry ingredients well to create the coating mixture.
⏱️ 2 min - 8
Take each piece of marinated chicken and coat it generously in the flour mixture, ensuring it is fully covered.
⏱️ 5 min - 9
Place the coated chicken pieces on a wire rack.
⏱️ 1 min - 10
Heat oil in a deep pot or pan to 170°C.
⏱️ 5 min•🌡️ 170 - 11
Fry the chicken in batches for 6-8 minutes per batch, or until it is golden brown and cooked through. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking.
⏱️ 16 min•🌡️ 170 - 12
Once cooked, remove the chicken from the oil and place it on a wire rack to drain excess oil.
⏱️ 1 min - 13
Serve the Lemongrass Fried Chicken immediately.
⏱️ 1 min