Everyone has their own interpretation of fried chicken, but what makes this my favourite fried chicken is the spice mix that the juicy tender chicken thighs are coated in. The warm spices in the spice mix pair beautifully with the aroma and citrusy notes from the lemongrass. Deliciously crispy chicken with a crunchy coating on the outside and juicy, tender meat on the inside.
Ingredients 17
Spice Paste
To Serve
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Method 7
Put the in a bowl. Add the , season with salt and mix well. Set aside for 10 minutes to marinate.
To make the spice paste, dry-roast the , , and until toasted. Remove from the heat and use a mortar and pestle to grind into a powder. Transfer the ground spices to a high-speed blender and add the , , , and and blend until a coarse paste forms. Add 1 tablespoon of water to get it going, if required.
Transfer the to the bowl and use your hands to thoroughly mix until coated. Set aside for 1 hour to marinate.
Crack the into the chicken bowl, add the and mix well.
Heat the neutral-flavoured cooking oil in a wok over a medium-high heat. To test if the oil is hot enough, put a wooden chopstick in the oil. If you see tiny bubbles gather around it, the oil is ready. (Alternatively, use a thermometer. It should register between 170–180°C/340–360°F.)
In two batches, gently drop the marinated into the oil and fry until golden and crispy on all sides – this will take about 15 minutes per batch. Strain the fried chicken using a slotted spoon and lay it on paper towel to drain.
Serve immediately with chilli sauce and mayonnaise.
