- 1 kg Chicken midjoints
- 2 tbsp Plain flour
- 3 stalks Lemongrass, sliced thinly
- 4 Lime leaves, just tear into small pieces
- 2 tsp Salt
- A dash of Black Pepper
- 2 tsp Chicken stock
- Sugar to taste
A new taste that I have tried after so many years, and I did not even see this dish sold in Thailand when I visited them almost every year! And I am very glad that my Thai friend taught me how to do this.
Firstly, sliced thinly the lemongrass, you may remove the root part of it before slicing. Tear the lime leaves into small pieces so that there is a greater surface area. Next, mix all ingredients together and mix well to ensure that each chicken mid joint is coated evenly with the marinade as we will require them to do the work when we put them in the fridge. You may want to do this dish one day in advance so ensure that the chicken is marinated thoroughly.
When the chicken is ready to be fried, remove all the spices and set aside as we will need to fry them later. Fry the chicken midjoints by batches. Then when they are fried, now it is time to fry the lemongrass. Just drop them into the hot oil and fry them till golden brown.
Serve the fried lemongrass on top of the fried midjoints.