Fried chicken with lemon grass crisps by Marion’s kitchen
Fried chicken with lemon grass crisps by Marion’s kitchen

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, fried chicken with lemon grass crisps by marion’s kitchen. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Fried chicken with lemon grass crisps by Marion’s kitchen is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Fried chicken with lemon grass crisps by Marion’s kitchen is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook fried chicken with lemon grass crisps by marion’s kitchen using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Fried chicken with lemon grass crisps by Marion’s kitchen:
  1. Take 500 g Chicken thighs or legs
  2. Make ready 2 stalks Lemon grass
  3. Make ready 1 teasepoon sugar
  4. Get 2-3 stalks coriander roots or stems only
  5. Make ready 1-1/2 tablespoons oyster sauce
  6. Get 3 cloves garlic
  7. Prepare 1/2 teasepoon of peppercorn
  8. Prepare 1/2 teasepoon of fish sauce
  9. Prepare 1-2 tablespoons cornstarch just enough to cover the chicken
  10. Get Cooking oil for deep frying

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Instructions to make Fried chicken with lemon grass crisps by Marion’s kitchen:
  1. Remove the hard outer layer of the lemon grass then cut it at 1.5 inches long
  2. Pound the lemon grass, peppercorn, coriander roots, garlic in a mortar and pestle to make a rough paste
  3. Put the paste made in a mixing bowl and mix together with the chicken, fish sauce, sugar, oyster sauce and cornstarch
  4. Let it sit for 30 minutes to an hour
  5. Prepare a wok or deep pan with cooking oil and deep fry the chicken until golden brown. You need to include the bits of lemon grass in frying as those are also very tasty. You also need to remove any charred bits of the lemon grass to avoid making the oil dark.
  6. Garnish with coriander leaves (optional)

Shanghai sheng jian bao / pan-fried buns, crisp-bottomed with a tender, savory vegan filling that melts in the mouth, soup-dumping style. Super flavorful and perfect with rice and a side salad. The most time consuming part, aside from waiting for the chicken to marinate, is cutting up the lemongrass. You need a sharp knife, but really, the trick is that you only. Cut the chicken breasts on an angle into thin slices, starting at the thin end of the fillet.

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