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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Crispy Air-Fryer Lemongrass Chicken

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So this is what happened when I bought my first air fryer! I’d never cooked in one before so I was eager to try out some of my favourite recipes and see if the air fryer stacked up to normal deep frying. The result is really good,the chicken is crispy and golden, and there’s no need to lots of oil.

WATCH THIS RECIPE

CRISPY AIR-FRYER LEMONGRASS CHICKEN

PREP TIME

25 minutes (plus marinating)

COOK TIME

40 minutes

SERVES

2

Ingredients

4 chicken maryland pieces 

1/3 cup cornflour (cornstarch) 

vegetable oil or olive oil spray 

steamed rice, to serve 

sweet chilli sauce, to serve 

  

Lemongrass paste: 

2 lemongrass stalks, bruised, pale part finely chopped  

2 red shallots, chopped 

1 tsp sea salt 

3cm piece ginger, peeled, chopped 

2cm piece galangal, peeled, chopped 

2 garlic cloves, roughly chopped 

1 tsp ground turmeric 

1 tsp ground cumin

Steps

For the lemongrass paste, place the lemongrass, shallots and salt in a mortar. Use a pestle to pound to a medium coarse paste. Add the ginger and pound again until a paste forms. Add the galangal and pound again. Then add the garlic and pound to form a paste (pounding after each ingredient makes it easier than adding them in all at once). Stir through the turmeric and cumin. 

Cut the marylands in half to separate the leg from the thigh. Place in a bowl. Add the lemongrass paste and use tongs to toss to combine. Cover and place in the fridge for 2-3 hours or overnight to marinate if you have the time. Otherwise, these can be used straight away. 

Add the cornflour to the chicken mixture and toss to combine.  

Spray the basket of an air fryer with oil. Place the chicken in the air-fryer, placing the thighs skin-side down (make sure there’s space between the pieces to allow the air to circulate). Spray with oil and cook, turning a few times and spraying with extra oil if necessary, for 25 minutes at 200°C/390°F until crisp and tender.  

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Serve the chicken with steamed rice and sweet chilli sauce. 

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