Fried chicken, lemongrass and kaffir lime leaves


In Thailand, street stalls start selling fried chicken at dawn. That's how popular this dish is, including at breakfast! Here is an easy and tasty recipe where the chicken is first marinated before being fried with lemongrass and kaffir leaves.

Serves 2 (12 pieces).


300 g chicken (preferably chicken thighs), cut in 12 equally sized pieces

½ tablespoon sesame oil

1 tablespoon soy sauce


Frying batter:

6 tablespoons tempura flour

7 tablespoons water

1 pinch salt

2 kaffir leaves, very thinly sliced

20 g lemongrass, very thinly sliced


Frying oil

Marinate the chicken in sesame oil and soy sauce for about 20 minutes.

In the meantime, prepare the batter by mixing the ingredients thoroughly.

Drain the chicken, then coat with the batter and fry at 170°C for about 3 minutes or until golden brown. Drain on kitchen paper.

Serve with a sweet and sour cucumber relish.

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