Lemongrass fried chicken

Lemongrass fried chicken

By
From
East
Serves
4
Photographer
Leanne Kitchen

Ga xao xa ot, as this dish is called in Vietnamese, is as perfect a combination of lemongrass and chicken as you’re ever likely to find. We’ve opted for thigh meat, as it’s less likely to dry out than leaner breast meat, but feel free to use breast if you prefer. Whatever you do, don’t rush the marinating, as it needs time to do its thing! The resulting dish is a beautiful mixture of sweet caramel, lemongrass and chilli, but don’t forget the limes to squeeze over at the end, which help cut through the richness. Serve with steamed jasmine rice.

Ingredients

Quantity Ingredient
2 lemongrass stems, chopped, white part only, plus extra for garnish
5 small red asian shallots, chopped
5 garlic cloves, finely chopped
1 1/2 tablespoons vietnamese curry powder
80g caster sugar
1 teaspoon freshly ground black pepper
60ml fish sauce
900g boneless, skinless chicken thighs
60ml vegetable oil
3 medium red chillies, thinly sliced
2 limes, halved, to serve

Method

  1. Combine the lemongrass, shallots, garlic, curry powder, 2 teaspoons of the sugar, the pepper and fish sauce in a food processor and process until a coarse paste forms. Alternatively, use a mortar and pestle. Combine with the chicken in a bowl and, using your hands, toss to coat the chicken well. Cover the bowl with plastic wrap and refrigerate for 3–8 hours.
  2. Remove the chicken from the refrigerator and bring to room temperature.
  3. Meanwhile, combine the remaining sugar with 2 tablespoons water in a small saucepan and slowly bring to a simmer over medium–high heat. Cook for about 5 minutes or until a deep caramel colour. Remove from the heat and, taking care as the mixture will spit, add 2 tablespoons water, swirling the pan to combine well. Set aside.
  4. Drain the chicken well, reserving any liquid and wiping any excess solids off the chicken. In a large wok over medium–high heat, stir-fry the chicken in the oil, in 2 batches, for 12 minutes or until the chicken is cooked through and golden. Return all the chicken to the wok, add the reserved liquid, the caramel and chillies and toss to combine well. Continue cooking until the chicken is heated through and the liquid is very reduced. Serve with the lime halves to squeeze over.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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