Crispy Thai Lemongrass Chicken

Ingredients

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 3 stalks lemongrass, finely chopped 3 stalks lemongrass, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 1/2 cup all-purpose flour 1/2 cup all-purpose flour
• 1/4 cup cornstarch 1/4 cup cornstarch
• Vegetable oil, for frying Vegetable oil, for frying
• Sweet chili sauce, for serving Sweet chili sauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lemongrass, garlic, fish sauce, soy sauce, oyster sauce, sugar, ground coriander, and ground white pepper. Mix well.
2. 2.
   Add the chicken pieces to the marinade and toss until they are evenly coated. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   In a separate bowl, combine the all-purpose flour and cornstarch.
4. 4.
   Heat vegetable oil in a deep pan or wok over medium-high heat.
5. 5.
   Take each marinated chicken piece and coat it in the flour mixture, ensuring it is evenly coated.
6. 6.
   Carefully place the coated chicken pieces into the hot oil and fry until they turn golden brown and crispy, approximately 5-7 minutes.
7. 7.
   Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Crispy Thai Lemongrass Chicken hot with sweet chili sauce for dipping.

Treat your ingredients with care...

• Lemongrass — To release the maximum flavor, bruise the lemongrass stalks with the back of a knife before finely chopping them.
• Chicken — Using boneless chicken thighs ensures a tender and juicy result. However, you can also use boneless chicken breasts if preferred.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes to the marinade.
• To achieve an even crispier texture, double-coat the chicken by dipping it in the marinade and flour mixture twice.
• If you don't have oyster sauce, you can substitute it with hoisin sauce for a slightly different flavor profile.
• Serve the Crispy Thai Lemongrass Chicken with a side of steamed jasmine rice and a refreshing cucumber salad for a complete meal.
• Leftovers can be reheated in the oven to regain their crispiness.

Serving advice

Serve the Crispy Thai Lemongrass Chicken as a main course, accompanied by steamed jasmine rice and a side of sweet chili sauce for dipping. Garnish with fresh cilantro leaves and sliced red chili for an extra pop of color and flavor.

Presentation advice

Arrange the golden-brown chicken pieces on a platter, garnished with fresh cilantro leaves. Place a small bowl of sweet chili sauce in the center for dipping. Serve with jasmine rice in a separate bowl or on individual plates.