![Crispy Lemongrass Chicken](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/crispy-lemongrass-chicken--6d685237-0079-47fb-8a7b-4cf3e3617bdd.png)
Recipe
Crispy Lemongrass Chicken
Zesty Thai Lemongrass Chicken Delight
4.6 out of 5
Indulge in the vibrant flavors of Thai cuisine with this mouthwatering Crispy Lemongrass Chicken recipe. The dish combines tender chicken pieces marinated in aromatic lemongrass and spices, coated in a crispy golden crust, and served with a tangy dipping sauce.
Metadata
Preparation time
40 minutes
Cooking time
10 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low carb, Keto-friendly
Allergens
Soy, Shellfish (if using oyster sauce)
Not suitable for
Vegan, Vegetarian, Paleo, Pescatarian, Halal
Ingredients
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500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
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2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
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4 cloves garlic, minced 4 cloves garlic, minced
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1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
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2 tablespoons fish sauce 2 tablespoons fish sauce
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 tablespoon oyster sauce 1 tablespoon oyster sauce
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1 teaspoon sugar 1 teaspoon sugar
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1 teaspoon cornstarch 1 teaspoon cornstarch
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1 cup all-purpose flour 1 cup all-purpose flour
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1 teaspoon baking powder 1 teaspoon baking powder
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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
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1.In a bowl, combine the lemongrass, garlic, ginger, fish sauce, soy sauce, oyster sauce, sugar, and cornstarch. Mix well.
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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.
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3.In a separate bowl, whisk together the flour and baking powder.
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4.Heat vegetable oil in a deep pan or wok over medium-high heat.
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5.Take each marinated chicken piece and coat it in the flour mixture, shaking off any excess.
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6.Carefully place the coated chicken pieces into the hot oil and fry until they turn golden brown and crispy, about 5-7 minutes.
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7.Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
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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.
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