Crispy 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
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons fish sauce 2 tablespoons 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 cornstarch 1 teaspoon cornstarch
• 1 cup all-purpose flour 1 cup all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lemongrass, garlic, ginger, fish sauce, soy sauce, oyster sauce, sugar, and cornstarch. Mix well.
2. 2.
   Add the chicken pieces to the marinade and toss until they are well coated. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   In a separate bowl, whisk together the flour and baking powder.
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, shaking off any excess.
6. 6.
   Carefully place the coated chicken pieces into the hot oil and fry until they turn golden brown and crispy, about 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 Lemongrass Chicken hot with a side of tangy dipping sauce.

Treat your ingredients with care...

• Lemongrass — To release the flavors, bruise the lemongrass stalks with the back of a knife before chopping.
• Chicken — For the best texture, use boneless chicken thighs as they are more tender and juicy compared to chicken breast.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of grated lime zest to the marinade.
• If you prefer a spicier kick, add a finely chopped chili pepper to the marinade.
• To achieve a crispier coating, double coat the chicken by dipping it in the flour mixture, then in a beaten egg, and finally back in the flour mixture.
• Serve the Crispy Lemongrass Chicken with a side of steamed jasmine rice and a fresh cucumber salad for a complete Thai meal experience.
• If you don't have oyster sauce, you can substitute it with hoisin sauce for a slightly different flavor profile.

Serving advice

Serve the Crispy Lemongrass Chicken as a main course, accompanied by steamed jasmine rice and a side of tangy dipping sauce. 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 the tangy dipping sauce in the center for easy access. Serve with jasmine rice on the side and a vibrant cucumber salad for a visually appealing presentation.