4 chicken maryland pieces
1/3 cup cornflour (cornstarch)
vegetable oil or olive oil spray
steamed rice, to serve
sweet chilli sauce, to serve
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
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.
Serve the chicken with steamed rice and sweet chilli sauce.