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Crispy Lemongrass Chicken

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Crispy Lemongrass Chicken is a fragrant and flavorful Southeast Asian–inspired dish featuring tender chicken marinated in lemongrass, garlic, and fish sauce, then fried until golden brown and perfectly crisp. The result is a beautifully balanced meal that’s aromatic, crunchy, and delicious with rice or fresh herbs.

Ingredients

  • 1 lb boneless, skinless chicken thighs or breasts
  • 2 lemongrass stalks, finely minced (white part only)
  • 3 cloves garlic, minced
  • 2 shallots, finely chopped
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar or honey
  • 1 tbsp lime juice or rice vinegar
  • 1/2 tsp ground black pepper
  • 1/4 cup cornstarch or rice flour (for coating)
  • Vegetable oil, for frying
  • Fresh cilantro or mint, for garnish
  • Lime wedges, for serving

Instructions

  1. In a mixing bowl, combine minced lemongrass, garlic, shallots, fish sauce, soy sauce, sugar, lime juice, and black pepper. Mix well to form a marinade.
  2. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for best flavor.
  3. Remove chicken from the marinade and lightly coat each piece in cornstarch or rice flour for extra crispiness.
  4. Heat oil in a large skillet over medium-high heat. Fry chicken for 3–4 minutes per side until golden and cooked through.
  5. Transfer to a paper towel–lined plate to drain excess oil. Let rest for a few minutes before slicing.
  6. Garnish with cilantro or mint and serve with lime wedges. Enjoy with steamed jasmine rice or a fresh salad.

Notes

  • Use fresh lemongrass for the best aroma and flavor.
  • Marinate for at least 30 minutes if you’re short on time—longer marination enhances the flavor.
  • For a healthier version, air fry or grill the chicken instead of frying.
  • Double-fry for extra crispiness: fry once until light golden, rest, then fry again until deep golden brown.
  • Serve with pickled vegetables or chili dipping sauce for a complete meal.

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