Aromatic Thai Lemongrass Chicken – Your Quick Flavor Adventure

Aromatic Thai Lemongrass Chicken is a quick, gluten-free dish that brings vibrant flavors of Thailand to your table.

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Prep Time 15

Cook Time 15

Marination Time 15

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

500 grams Chicken Thighs Tender cuts are ideal for juiciness; chicken breast can substitute for a leaner option.
50 grams Corn Flour Ensures a crispy coating when frying; all-purpose flour works as a substitute.

For the Marinade

2 stalks Lemongrass Fresh stalks are best, but paste can be used if fresh is unavailable.
4 cloves Garlic Always choose fresh for optimal taste; garlic powder can work in a pinch.
2 tablespoons Coriander Roots If unavailable, use more cilantro leaves.
1 teaspoon Black Peppercorns Provides depth and spiciness; ground black pepper can be used as an alternative.
2 tablespoons Oyster Sauce Contributes umami flavor and sweetness; soy sauce is a great vegetarian replacement.
1 tablespoon Fish Sauce Substitute with soy sauce or tamari for a vegan alternative.
1 teaspoon Sugar Balances flavors; honey or a sugar alternative can also be used.

For Cooking

500 ml Vegetable Oil Choose a neutral oil with a high smoke point, like canola.
4 leaves Makrut Lime Leaves Adds unique citrus aroma; lime juice can substitute if necessary.

Equipment

mortar and pestle
deep saucepan or wok
thermometer
slotted spoon

Method

Preparation

Begin by placing the bite-sized chicken thighs into a large mixing bowl. Set aside.
Take fresh lemongrass and trim the ends before slicing it into 4 cm batons. Pound the lemongrass until fluffy.
Add peeled garlic cloves, coriander roots, and black peppercorns to the mortar and pound into a rough paste.
Combine the freshly made paste, oyster sauce, fish sauce, sugar, and corn flour with chicken in the bowl, mixing thoroughly.
Heat vegetable oil in a deep saucepan or wok to around 165°C (325°F).
Fry the marinated chicken in batches for about 4-5 minutes until golden brown and crispy.
Use a slotted spoon to transfer fried chicken onto paper towels to drain excess oil and toss with lime leaves before serving.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 1.5mg

Notes

For optimal flavor, use fresh ingredients and consider marinating overnight. Store leftovers in an airtight container for up to 3 days.

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