Lemongrass Fried Chicken – a delicious recipe with chicken, curry, lemon grass, lime, flour, breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Chop lemon grass into small pieces and put into a blender with 2 tbsp of curry leaves, the zest and juice of 1 lime, salt and pepper.
2
Blend until it becomes a paste and rub it into chicken in a large bowl.
3
Cover bowl with plastic wrap and leave in fridge to marinate for at least 2 hours.
4
Drain any excess liquid off the chicken.
5
Combine flour and breadcrumbs.
6
Heat oil in deep fryer until hot. To know if oil is ready for deep frying, insert a wooden chopstick into the oil. If the oil bubbles vigorously around the chopstick, it is ready.
7
Throw in remaining 1 tbsp of curry leaves into the oil and they should be crisp in 10 seconds or until they stop hissing.
8
Lay them on paper towel and set aside.
9
Thoroughly coat chicken with flour mixture and deep fry until golden brown.
10
Drain off excess oil and toss in crispy curry leaves to serve.
880
kcal
Calories
17
g
Fat
47
g
Carbs
131
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 16 chicken mid-joint wings, 3 tablespoons curry leaves, 2 stalks lemon grass, 1 lime, and more.
Yes, Lemongrass Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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