If you love fried chicken then you gotta try this crispy chicken with lemongrass. Personally, I shoot to only have fried foods once or twice a week as part of my health is wealth initiative. Although it can be tempting and I break the rule every here and there, I do notice a difference in my health when greasy foods are limited. So yes, limit yourselves but when the opportunity presents itself- indulge!
Growing up in a Cambodian household, lemongrass was a common herb in our home. We use it in many different dishes to add a mild citrus taste with a hint of ginger, which ultimately provides a lemony aroma that can be detected while the chicken is frying.
I am really big on convenience and simplicity so I usually buy the pre chopped frozen lemongrass from my local oriental market. While you’re there, make sure you grab a pack of tempura flour as well.
If you prefer non-fried chicken, check out my Oven-Baked Chicken Wings. They are also seasoned Cambodian style and are equally as delicious without the oily aspect.
Crispy Fried Chicken with Lemongrass
Course: Main, AppetizersCuisine: CambodianDifficulty: Easy4
servings10
minutes20
minutesIngredients
1.5 lbs of chicken wingettes
For the seasoning:2 1/2 tbsp of fish sauce
2 tbsp of lemongrass (frozen or fresh)
1 tbsp of olive oil
3 1/2 tsp of sugar
3/4 tsp of garlic powder
1/2 tsp of MSG
1/4 tsp of black pepper
- For the flour:
1 cup of tempura flour
1 tsp of sugar
1/4 tsp of MSG
1/4 tsp of garlic powder
1/4 tsp of paprika
Sprinkle of black pepper
Directions
- After cleaning the chicken, add ingredients and mix well. As with anything else- the longer the marination, the tastier.
- Prepare the batter mix: add ingredients to the cup of tempura flour and stir evenly.
- Add vegetable oil to pot (about 1/3 of pot) and preheat over medium heat for 10 mins. Then splash a little water to ensure it’s hot enough, if it doesn’t sizzle pop then give it an additional 1-2 mins.
- Add the chicken to the flour mixture making sure to evenly coat each piece then put it in the oil and stir often to ensure chicken doesn’t burn at bottom of pan.
- Turn the temp up to medium-high (a 6 on my stove) now that all of the chicken is in the pot and continue to stir every so often- this is CRITICAL in not having burnt chicken!! Fry for 20 mins or until chicken is golden brown.
- Remove chicken from oil and place onto a basket layered with paper towels to rid excess oil.
- Serve with a side of hot sauce and rice or eat as appetizers, the choice is yours- ENJOY!
