The first time I tried Thai Lemongrass Chicken, I was captivated by the heady combination of flavors that danced on my palate. The zesty aroma of lemongrass filling the kitchen felt like a warm embrace, drawing everyone in for a taste. This dish isn’t just another fried chicken recipe; it’s a culinary journey that transports you straight to the vibrant streets of Thailand with every bite.
With just a handful of ingredients and a mere 20 minutes of cooking time, this Thai Lemongrass Chicken brings excitement back into weeknight dinners. Imagine serving up beautifully golden, crispy chicken infused with the earthy notes of garlic and coriander, finished with a sprinkle of fragrant lime leaves. Whether you’re hosting friends or just craving something delicious that’s far from the usual fast food, this dish proves that homemade magic is within everyone’s reach. So, grab your apron, and let’s delve into this delightful recipe that promises to impress and satisfy!
Why is Thai Lemongrass Chicken a Must-Try?
Breathtaking flavors: The rich combination of lemongrass, garlic, and coriander elevates this dish beyond ordinary fried chicken.
Quick and easy: With only 20 minutes of cook time, it’s perfect for busy weeknights.
Crispy texture: The deep-frying method creates a tantalizing, golden-crisp exterior that you’ll love.
Versatile pairing: This chicken pairs wonderfully with sticky rice or Thai papaya salad for a complete meal.
Crowd-pleaser: Serve it at gatherings, and watch how quickly it disappears! Whether you’re a seasoned chef or a kitchen newbie, you’ll find joy in making this delightful dish.
Thai Lemongrass Chicken Ingredients
For the Chicken Marinade
• 500 g chicken thighs – tender and juicy, perfect for absorbing the delicious flavors.
• 2 stalks lemongrass – the star ingredient that adds a refreshing citrusy aroma.
• 5 garlic cloves – brings depth and richness to the dish.
• 2 coriander (cilantro) roots – enhances the herbal notes and adds unique flavor.
• 2 tsp whole black peppercorns – for a warm, spicy kick.
• 2 tbsp oyster sauce – lends a savory umami taste that complements the dish beautifully.
• 1 tbsp fish sauce – adds a touch of oceanic umami; just a little goes a long way!
• 1 tsp sugar – balances the flavors perfectly, enhancing the sweetness of the chicken.
• 2 tbsp corn flour (cornstarch) – creates that irresistibly crispy coating.
For Frying and Garnish
• Vegetable oil – for deep frying to achieve that lovely golden crust.
• 5 makrut lime leaves – sliced finely, they add an aromatic zing that brightens the dish.
Dive into this engaging journey with Thai Lemongrass Chicken and discover how every ingredient intertwines to create a comforting and delightful meal.
How to Make Thai Lemongrass Chicken
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Prepare the Chicken: Place the chicken thighs into a large mixing bowl, ready to soak up all the vibrant flavors of the marinade.
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Pound the Lemongrass: Use a mortar and pestle to pound the lemongrass until it’s light, fluffy, and stringy. This releases its fragrant essence, which you’ll add to the chicken bowl.
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Make the Marinade: In the mortar, pound the garlic, coriander roots, and black peppercorns into a rough paste. Combine this with the chicken, adding oyster sauce, fish sauce, sugar, and corn flour. Mix thoroughly with your hands, breaking up any clumps of lemongrass.
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Heat the Oil: Fill a saucepan or wok about one-third full with vegetable oil. Heat it over high until it reaches 165°C/325°F, or when small bubbles form around a wooden spoon dipped into the oil.
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Fry the Chicken: Work in batches, cooking the chicken with bits of lemongrass for about 4-5 minutes, or until golden brown and cooked through. Remove any browned lemongrass bits before draining the chicken on paper towels.
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Combine and Serve: Toss the crispy chicken and lemongrass into a large bowl and add finely sliced makrut lime leaves. Gently combine and serve this vibrant dish hot.
Optional: Serve with a side of sticky rice for a complete meal experience.
Exact quantities are listed in the recipe card below.
Thai Lemongrass Chicken Variations
Feel free to customize this delectable recipe and create your unique spin on Thai Lemongrass Chicken!
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Gluten-Free: Substitute oyster sauce with gluten-free soy sauce and fish sauce with tamari for a delightful, gluten-free meal.
You won’t sacrifice flavor with these swaps! -
Spicy Kick: Add 1-2 chopped Thai bird chilies to the marinade for a fiery burst of heat.
This will elevate your dish to a whole new level of deliciousness! -
Crispy Coating: Use panko breadcrumbs instead of corn flour for an even crunchier texture.
These fluffy breadcrumbs will take your crispy chicken to the next level! -
Herb Boost: Mix in fresh basil or mint with the makrut lime leaves for added freshness.
The contrasting flavors will really enhance the overall dish! -
Vegetarian Delight: Replace chicken with tofu cubes or cauliflower bites for a plant-based version.
Simply marinate and fry them for a satisfying alternative! -
Coconut Flavor: Introduce a splash of coconut milk in the marinade for a rich, tropical note.
This will add a creamy layer of flavor to your Thai Lemongrass Chicken! -
Sweet Citrus: Squeeze in the juice of half an orange or lime into the marinade for a citrusy twist.
This brightens the dish, balancing the savory notes beautifully! -
Air Fryer Alternative: Cook the coated chicken in an air fryer for a healthier option with less oil.
You’ll achieve that same crunch with fewer calories and less mess!
Enjoy creating these variations and make this dish your own!
How to Store and Freeze Thai Lemongrass Chicken
Fridge: Store any leftover Thai Lemongrass Chicken in an airtight container for up to 3 days to keep it fresh and flavorful.
Freezer: For longer storage, freeze the chicken in a freezer-safe bag for up to 3 months. Be sure to remove excess air to prevent freezer burn.
Reheating: To reheat, place the chicken in a preheated oven at 180°C/350°F for about 10-15 minutes until heated through. This helps maintain the crispy texture.
Serving Tip: Serve with new lime leaves or a fresh side to revive the dish’s delicious flavors after storage!
Expert Tips for Thai Lemongrass Chicken
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Choose Quality Chicken: Opt for fresh chicken thighs instead of frozen ones for better flavor and texture in your Thai Lemongrass Chicken.
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Perfect Lemongrass Prep: Be sure to pound the lemongrass thoroughly to release its essential oils. This step is key to infusing the chicken with that aromatic flavor.
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Oil Temperature Matters: Use a thermometer to monitor the oil temperature. Cooking at around 165°C/325°F ensures the chicken cooks evenly and becomes perfectly crispy.
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Batch Frying Best: Fry the chicken in small batches to avoid overcrowding. This guarantees each piece is surrounded by hot oil, leading to that golden, crunchy exterior.
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Serving Fresh: Serve immediately after frying for the best texture. If needed, keep the cooked chicken warm in a low oven while you finish frying the rest.
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Avoid Soggy Crust: After frying, drain the chicken on paper towels thoroughly. This helps maintain the crispy texture and keeps the dish light and delicious.
What to Serve with Thai Fried Chicken with Lemongrass?
Elevate your meal by accompanying this fragrant chicken dish with delightful sides that complement its vibrant flavors.
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Sticky Rice: Soft and chewy, sticky rice absorbs the rich flavors of the chicken while providing a satisfying contrast in texture. It’s a classic that pairs beautifully with the lemongrass essence.
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Thai Papaya Salad: A fresh, zesty salad that adds a crisp, cooling element with its bright flavors and crunchiness, perfectly balancing the fried chicken’s richness.
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Coconut Curry Vegetables: Creamy and fragrant, this dish introduces a delightful warmth with coconut milk and spices, enhancing the overall experience without overpowering the chicken.
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Cucumber Salad: Light and refreshing, it features sliced cucumbers and a tangy vinegar dressing, bringing a refreshing contrast to the savory depth of the chicken.
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Peanut Sauce: Drizzling a rich, creamy peanut sauce provides a luxurious complement with its nutty flavors, making each bite of chicken memorable.
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Thai Iced Tea: The sweet and creamy nature of this traditional drink pairs wonderfully with the dish, offering a refreshing contrast while complementing the flavors on your plate.
Enjoying these sides with your Thai Lemongrass Chicken will transform your meal into a truly delightful feast that keeps everyone wanting more!
Make Ahead Options
These Thai Lemongrass Chicken are ideal for busy cooks who love to meal prep! You can marinate the chicken thighs up to 24 hours in advance, allowing the flavors to deeply infuse and enhance the dish’s taste. Simply prepare the marinade by combining the pounded lemongrass, garlic, coriander roots, peppercorns, oyster sauce, fish sauce, sugar, and corn flour with the chicken in a bowl, then refrigerate it until you’re ready to cook. Additionally, you can chop the makrut lime leaves ahead and store them in an airtight container for up to 3 days. When you’re ready to enjoy the Thai Lemongrass Chicken, simply heat the oil and fry the marinated chicken as directed, ensuring the finish is just as crispy and delicious as when freshly made!
Thai Lemongrass Chicken Recipe FAQs
How do I select fresh lemongrass for this recipe?
Absolutely! When choosing lemongrass, look for stalks that are firm and plump with a vibrant green color. Avoid any with dark spots or a dried-up appearance, as these can indicate age. The stalks should smell fragrant and citrusy, a sign of freshness that will impart wonderful flavor to your Thai Lemongrass Chicken.
How can I store leftover Thai Lemongrass Chicken?
To keep your leftover Thai Lemongrass Chicken fresh, store it in an airtight container in the fridge for up to 3 days. Be sure to allow it to cool completely before sealing it up to prevent condensation.
Can I freeze Thai Lemongrass Chicken, and if so, how?
Yes! To freeze, let the chicken cool entirely, then place it in a freezer-safe bag. Press out as much air as possible before sealing to avoid freezer burn. It can be stored for up to 3 months. For best results, reheat in the oven to restore that crispy texture.
What should I do if my chicken isn’t crispy?
If your chicken isn’t turning out crispy, first make sure the oil is hot enough—around 165°C/325°F is ideal. Also, avoid overcrowding the pan when frying; this can lower the oil temperature and result in soggy chicken. Fry in batches to ensure even cooking and achieve that beautiful crispiness.
Are there any dietary considerations I should keep in mind?
Very! If cooking for someone with seafood allergies, check the labels on your oyster and fish sauces, as they may contain allergens. For a non-seafood alternative, consider using soy sauce or a vegetarian oyster sauce instead. Also, if you’re adapting the dish for your pets, it’s best to serve them plain cooked chicken without any marinades or seasonings.
Crispy Thai Lemongrass Chicken: A Flavorful Homemade Delight
Ingredients
Equipment
Method
- Prepare the Chicken: Place the chicken thighs into a large mixing bowl, ready to soak up all the vibrant flavors of the marinade.
- Pound the Lemongrass: Use a mortar and pestle to pound the lemongrass until it’s light, fluffy, and stringy. This releases its fragrant essence, which you’ll add to the chicken bowl.
- Make the Marinade: In the mortar, pound the garlic, coriander roots, and black peppercorns into a rough paste. Combine this with the chicken, adding oyster sauce, fish sauce, sugar, and corn flour. Mix thoroughly with your hands, breaking up any clumps of lemongrass.
- Heat the Oil: Fill a saucepan or wok about one-third full with vegetable oil. Heat it over high until it reaches 165°C/325°F, or when small bubbles form around a wooden spoon dipped into the oil.
- Fry the Chicken: Work in batches, cooking the chicken with bits of lemongrass for about 4-5 minutes, or until golden brown and cooked through. Remove any browned lemongrass bits before draining the chicken on paper towels.
- Combine and Serve: Toss the crispy chicken and lemongrass into a large bowl and add finely sliced makrut lime leaves. Gently combine and serve this vibrant dish hot.