“More flavor and less grease than normal fried chicken! Note that lemon grass stalks may be hard to find... omit if you can't find them, or use a dash of lemon juice (not too much though). We grow our own.”
READY IN:
1hr
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put shallots, garlic, ginger, turmeric, and lemon grass in a blender and process into a paste.
  2. Put soy sauce, water, and sugar into a large frying pan. Heat (to help sugar dissolve).
  3. Put chicken thighs in frying pan and cover with paste. Simmer, uncovered, until cooked (20-30 minutes). Turn about halfway through to ensure even cooking.
  4. Heat enough vegetable oil to deep-fry the chicken. Oil must be VERY hot - almost to the smoke point.
  5. Remove chicken thighs, season with salt and pepper, and deep-fry 6-8 minutes until surface is crisp and golden.
  6. While deep-frying chicken, heat the remaining water and drippings to thicken. Use this as a dipping sauce for the chicken.

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