How to Prepare Favorite Fried chicken with lemon grass crisps by Marion’s kitchen

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, fried chicken with lemon grass crisps by marion’s kitchen. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Fried chicken with lemon grass crisps by Marion’s kitchen is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Fried chicken with lemon grass crisps by Marion’s kitchen is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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. Make ready 500 g Chicken thighs or legs
2. Take 2 stalks Lemon grass
3. Make ready 1 teasepoon sugar
4. Get 2-3 stalks coriander roots or stems only
5. Prepare 1-1/2 tablespoons oyster sauce
6. Make ready 3 cloves garlic
7. Get 1/2 teasepoon of peppercorn
8. Make ready 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

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)

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