500g (1 lb) chicken thighs, cut into bite-sized pieces
2 stalks lemongrass, trimmed and cut into roughly 4cm batons
5 garlic cloves
2 coriander (cilantro) roots
2 tsp whole black peppercorns
2 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
2 tbsp corn flour (cornstarch
vegetable oil for deep frying
5 makrut lime leaves, destemmed and finely sliced
Incredible recipe
My garden, with cilantro, lemon grass, thai basil, had everything needed for this recipe. It was a blast to make. Love using mortar and pestle. Know the pounded mix is filled with fresh flavor. Easy recipe and delicious. Thank you so much❤️
The easiest fried chicken!
I don’t have a mortar and pestle so breaking down the lemongrass provided a good arm workout. Other than that, prepping and assembling the ingredients was easy and fast and I cut my chicken small enough that it cooked at the same time as the lemongrass “fluff” and nothing burned (yay!). Very delicious! I loved that there wasn’t flour in this recipe so my clothes and my house didn’t smell like grease and that fried smell that usually accompanies frying. Husband loved it as well. Served with a simple steamed jasmine rice. Next time I’ll have a spicy cucumber salad with it as well.