How to Make Perfect Fried chicken with lemon grass crisps by Marion’s kitchen

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, fried chicken with lemon grass crisps by marion’s kitchen. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Fried chicken with lemon grass crisps by Marion’s kitchen is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Fried chicken with lemon grass crisps by Marion’s kitchen is something which I’ve loved my whole life.

To begin with this particular 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 can achieve it.

The ingredients needed to make Fried chicken with lemon grass crisps by Marion’s kitchen:

1. Take 500 g Chicken thighs or legs
2. Prepare 2 stalks Lemon grass
3. Prepare 1 teasepoon sugar
4. Make ready 2-3 stalks coriander roots or stems only
5. Get 1-1/2 tablespoons oyster sauce
6. Prepare 3 cloves garlic
7. Make ready 1/2 teasepoon of peppercorn
8. Take 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

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)

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