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
Instructions
STEP 1
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.
STEP 2
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.
STEP 3
Add the cornflour to the chicken mixture and toss to combine.
STEP 4
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.
STEP 5
Serve the chicken with steamed rice and sweet chilli sauce.
