Thai Lemongrass Fried Chicken Wings
These Thai lemongrass chicken wings are marinated in garlic, fish sauce, and lemongrass, then fried until crispy and golden with bold citrus flavor.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 20 oz chicken wings
- 2 tbsp fish sauce
- ½ tsp white peppercorns
- tempura flour (as needed to coat the wings)
- 2 stalks lemongrass
- 2 cloves garlic
- ¼ tsp chicken bouillon
- ¼ tsp dark soy sauce (optional)
- oil (as needed for deep-frying)
Instructions
- 1
Make the marinade
- 2
Trim the tough bottom part from both lemongrass stalks and set them aside. Cut the remaining stalks into 1-inch pieces.
- 3
Pound the 1-inch lemongrass pieces in a mortar and pestle until shredded. Set aside for frying later.
- 4
Pound the tough lemongrass bases with garlic and white peppercorns into a rough paste.
- 5
Transfer the paste to a large mixing bowl. Add fish sauce, chicken bouillon powder, and dark soy sauce (if using).
- 6
Add the chicken wings and mix thoroughly. Cover and refrigerate for at least 30 minutes or overnight.
- 7
Coat and fry
- 8
After marinating, toss the chicken wings with tempura flour until evenly coated.
- 9
Toss the shredded lemongrass with a bit of tempura flour as well.
- 10
Heat oil in a wok over medium heat. Fry the shredded lemongrass until golden and crisp. Set aside to drain.
- 11
Fry the chicken wings in batches until golden brown and crispy. Drain on a wire rack for best texture.
- 12
Serve
- 13
Serve hot with rice, dipping sauce, and the crispy fried lemongrass on top or on the side.