This Thai Lemongrass Chicken combines fragrant lemongrass, garlic, and coriander with tender chicken thighs, all deep-fried until crispy and golden. Served with makrut lime leaves for added flavor, this dish pairs wonderfully with sticky rice or a crunchy papaya salad. It’s a perfect dish for those who love bold, aromatic flavors!

Full Recipe:

Ingredients

• 500g (1 lb) chicken thighs, cut into bite-sized pieces

• 2 stalks lemongrass, trimmed and cut into 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

Directions

1. Prepare the Chicken:
   Place the chicken in a large bowl. Pound the lemongrass with a mortar and pestle until it becomes light and stringy, then add it to the bowl with the chicken.

2. Make the Paste:
   In the same mortar, pound garlic, coriander roots, and peppercorns to a rough paste. Add this mixture to the chicken along with oyster sauce, fish sauce, sugar, and corn flour. Mix thoroughly, breaking up the clumps of lemongrass.

3. Fry the Chicken:
   Heat vegetable oil in a wok or saucepan. When the oil reaches 165°C/325°F (or when small bubbles form when a wooden spoon is dipped), cook the chicken in batches for 4-5 minutes until golden and cooked through. Remove any browned lemongrass before the chicken is ready.

4. Serve:
   Drain the chicken and lemongrass on paper towels, then toss everything into a large bowl. Add the finely sliced lime leaves, toss to combine, and serve.

Nutrients

• Calories: ~400 per serving

• Protein: 25g

• Fat: 30g

• Carbohydrates: 5g

• Sugar: 2g

This dish is fragrant, crispy, and packed with savory flavors, making it a perfect dish for a weeknight dinner or special occasion!

The Power of Lemongrass and Other Aromatics

Lemongrass is a key ingredient in Thai cooking, known for its citrusy aroma and slightly sweet flavor. It adds a refreshing fragrance to the chicken and infuses the dish with a layer of complexity. When combined with garlic, coriander roots, and black peppercorns, these ingredients form a fragrant paste that serves as the foundation for the marinade. This combination of herbs and spices is not only flavorful but also creates an aromatic experience that is characteristic of Thai cuisine.

• Lemongrass: Offers a zesty, slightly tangy flavor with a subtle sweetness that enhances the chicken’s natural flavors.

• Garlic: Adds an unmistakable pungency that balances the freshness of the lemongrass.

• Coriander roots: These roots are often used in Thai cooking for their deep, earthy flavor that complements the other ingredients.

• Black peppercorns: Provide a mild, warming heat that adds a depth of flavor to the paste.

This mixture, when pounded together in a mortar and pestle, releases the essential oils and flavors, which are then absorbed by the chicken, ensuring each bite is bursting with authentic Thai flavors.

Creating the Perfect Marinade

The chicken is marinated with a combination of oyster sauce, fish sauce, and sugar, which creates a balance of salty, umami, and sweet flavors.

• Oyster sauce: Adds depth and richness to the marinade, making the chicken flavorful and savory.

• Fish sauce: A staple in Thai cuisine, it enhances the umami profile and adds a salty, savory punch.

• Sugar: Balances the saltiness from the fish and oyster sauces, ensuring that the flavors are well-rounded and not overpowering.

Cornflour (cornstarch) is also added to the marinade to help create a crispy exterior when the chicken is fried. It acts as a coating, allowing the chicken to crisp up while keeping the inside juicy and tender. The cornflour also helps to lock in the flavors from the aromatics, ensuring the chicken is fully infused with the marinade before cooking.

Frying the Chicken to Perfection

The deep frying process is key to achieving the crispy texture that makes this dish so irresistible. The chicken is fried in vegetable oil at a temperature of 165°C (325°F), ensuring that it cooks evenly and becomes golden brown without becoming greasy. Frying in batches ensures that each piece gets the right amount of crispiness, while also preventing the oil temperature from dropping too much.

As the chicken fries, the lemongrass used in the marinade may brown. It’s important to remove the browned lemongrass before the chicken is done cooking, as it can become overly bitter. This step ensures that the chicken maintains its flavor profile without being dominated by the bitterness of overcooked lemongrass.

Makrut Lime Leaves: The Final Touch

Makrut lime leaves, also known as kaffir lime leaves, are a distinctive ingredient in Thai cuisine. They have a strong, citrusy aroma that is perfect for balancing the richness of the fried chicken. The leaves are finely sliced and added at the end, allowing their bright, fresh flavor to infuse the dish just before serving. The lime leaves not only enhance the overall aroma but also provide a final burst of citrusy freshness that complements the savory chicken.

Serving and Enjoying Thai Lemongrass Chicken

Once the chicken is fried and golden, it’s drained on paper towels to remove any excess oil. Toss the chicken and fried lemongrass with the finely sliced makrut lime leaves, allowing the citrusy flavor to permeate the chicken. This dish is best served hot and can be paired with a variety of sides.

• Sticky rice: The perfect accompaniment, sticky rice helps absorb the flavorful sauce and provides a neutral contrast to the boldness of the chicken.

• Papaya salad: A refreshing side dish made with shredded green papaya, peanuts, chili, and lime, offering a crunchy, zesty complement to the crispy chicken.

Conclusion

Thai Lemongrass Chicken is an aromatic, crispy dish that combines the bold flavors of lemongrass, garlic, coriander, and makrut lime leaves in a satisfying way. Deep-fried to golden perfection, the chicken is tender and flavorful on the inside, with a crispy exterior that delivers an irresistible texture. The addition of the fragrant lime leaves at the end adds an extra layer of freshness that elevates the dish, making it a true standout. Whether served with sticky rice or paired with a crunchy papaya salad, this dish brings the flavors of Thailand to your table, offering a delicious and aromatic meal that’s perfect for any occasion.