Photograph of the finished Fried Chicken with Lemongrass and Lime Leaf

Vietnam · Gà chiên sả lá chanh

Fried Chicken with Lemongrass and Lime Leaf

45 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken wings Chicken wings 3.5 lb
  • Photograph of Lemongrass Lemongrass 7.1 oz
  • Photograph of Makrut lime leaves Makrut lime leaves 2.8 oz
  • Photograph of Cornstarch Cornstarch 7.1 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Oil Oil 5 ⅓ cups
  • Photograph of Chilli Chilli 12
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Marinate the chicken wings with fish sauce, half of the chopped lemongrass, and pepper for 30 minutes.
  2. 2 Pat dry, then coat with cornstarch and deep-fry at 170°C for 9 minutes until crispy.
  3. 3 Sauté the remaining chopped lemongrass in a little oil over low heat for 4 minutes until golden and crispy.
  4. 4 Sauté the lemongrass separately over low heat to ensure it's crispy and fragrant; sautéing it with the chicken will burn it black.
  5. 5 Finely chop the lime leaves and fry them for 10 seconds in hot oil.
  6. 6 Toss the chicken with crispy lemongrass, sugar, and chili, then sprinkle with fried lime leaves when serving.

With an appliance

  • Air fryer 40 min

    Replace step 2: spray oil evenly, then heat in a pan at 200 degrees for 20 minutes; continue sautéing the lemongrass and lime leaves in the pan.

Start cooking