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

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, fried chicken with lemon grass crisps by marion’s kitchen. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Fried chicken with lemon grass crisps by Marion’s kitchen is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Fried chicken with lemon grass crisps by Marion’s kitchen is something that I have loved my whole life. They are fine and they look wonderful.

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To get started with this particular recipe, we must first 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 can achieve 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. Get 1 teasepoon sugar
  4. Get 2-3 stalks coriander roots or stems only
  5. Make ready 1-1/2 tablespoons oyster sauce
  6. Take 3 cloves garlic
  7. Get 1/2 teasepoon of peppercorn
  8. Prepare 1/2 teasepoon of fish sauce
  9. Make ready 1-2 tablespoons cornstarch just enough to cover the chicken
  10. Take Cooking oil for deep frying

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Steps 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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