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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, fried chicken with lemon grass crisps by marion’s kitchen. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Fried chicken with lemon grass crisps by Marion’s kitchen is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Fried chicken with lemon grass crisps by Marion’s kitchen is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have fried chicken with lemon grass crisps by marion’s kitchen using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Fried chicken with lemon grass crisps by Marion’s kitchen:

1. Prepare 500 g Chicken thighs or legs
2. Make ready 2 stalks Lemon grass
3. Prepare 1 teasepoon sugar
4. Prepare 2-3 stalks coriander roots or stems only
5. Take 1-1/2 tablespoons oyster sauce
6. Take 3 cloves garlic
7. Make ready 1/2 teasepoon of peppercorn
8. Take 1/2 teasepoon of fish sauce
9. Get 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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