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. Use chicken thighs, which are more tender than breasts. If you do not have enough time to cut the thighs, use wings or small drumsticks directly.

Serves 4, as a snack or starter.

 

4 chicken thighs, deboned and cut in 6 equal pieces (bite-size)

2 tablespoons soy sauce

4 lemongrass stalks, shredded

2 kaffir lime leaves, finely sliced

6 tablespoons tempura batter 

 

Marinate the 24 chicken pieces in soy sauce for about 20 minutes.

Mix lemongrass stalks and kaffir leaves with the tempura batter mix (if you don’t have tempura flour, just mix 2 tablespoons wheat flour with 4 tablespoons water).

Coat the chicken pieces with the tempura-lemongrass-kaffir mixture. Then deep fry until golden (about 4 minutes). Drain on kitchen paper and serve with sweet and sour cucumber relish.

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