Lemongrass Fried Chicken

I can’t see how anyone can resist crunchy, crispy, juicy fried chicken for I simply cannot although it is normally very unhealthy. I eat a fair bit of junk (please don’t judge me), but as a consolation, I try to make them as healthy as possible. To reduce the sin level with fried chicken, I make sure they are only deep fried in clean olive oil, and heavily infused with herbs that are high in antioxidants, lowers cholesterol, and aids the digestion of fats.

This recipe uses lemon grass and curry leaves. I am not sure how available curry leaves would be around the world but they are really easy to grow and great with anything fried. You can even deep fry the leaves, crush it and sprinkle over pizza.

Ingredients :

16 chicken mid-joint wings

3 tbsp curry leaves

2 stalks lemon grass

1 big lime

1 cup plain flour

1 cup breadcrumbs


black pepper

Olive oil for deep frying



Chop lemon grass into small pieces and put into a blender with 2 tbsp of curry leaves, the zest and juice of 1 lime, salt and pepper.

Blend until it becomes a paste and rub it into chicken in a large bowl.

Cover bowl with plastic wrap and leave in fridge to marinate for at least 2 hours.

Drain any excess liquid off the chicken.

Combine flour and breadcrumbs.

Heat oil in deep fryer until hot. To know if oil is ready for deep frying, insert a wooden chopstick into the oil. If the oil bubbles vigorously around the chopstick, it is ready.

Throw in remaining 1 tbsp of curry leaves into the oil and they should be crisp in 10 seconds or until they stop hissing.

Lay them on paper towel and set aside.

Thoroughly coat chicken with flour mixture and deep fry until golden brown.

Drain off excess oil and toss in crispy curry leaves to serve.

6 Responses to “Lemongrass Fried Chicken”
  1. these look amazing… i’m so hungry right now! i’ve never heard of curry leaves… does it give off the same flavor if i use curry powder?

    • foodandscent says:

      The flavour is slightly similar but not entirely. Imagine curry power turning into lush fresh green plant with all the flavours minus the spiciness and heat. When used in curries, the plant lifts the scent of the curry.

      I found that the dried version can be found online! http://www.savoryspiceshop.com/spices/currylvs.html

      But yes, you can try with curry powder. I’m sure it will go well with the lemongrass!

      • Yin says:

        I can smell the fresh lemon grass over in Kiwi too even only looking at the photo 😛
        I grow lemon grass in my garden over here in Auckland but no luck with curry leaves.
        I always eat this at Vietnamese restaurant, maybe time for me to try on my own with your recipe 🙂
        Thanks for sharing.

      • foodandscent says:

        Isn’t it great when you can grow your own herbs and vegetables? What’s nice with this recipe is the strands of lemongrass fibre when deep fried not only taste yummy and crispy, it’s also very visually exciting.

  2. This looks like such a good way to ‘spice’ up a simple but delicious favourite of ours – fried chicken!

    Shari from http://www.goodfoodweek.blogspot.com

  3. Mmmmmmm wow that does look good!! What a beautiful blog, such elegance& taste 🙂 Thank you for sharing.

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