If you like the fragrance of lemongrass, then this Lemongrass Fried Chicken Drumstick is a must-try recipe. For better taste, you may prepare it one day ahead and keep it refrigerated to marinate overnight.
Check out our lemongrass air fryer chicken chop and sesame fried chicken drumsticks as well, chicken lovers.
CHINESE VERSION: 香茅炸鸡腿
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Lemongrass Fried Chicken Drumsticks | MyKitchen101en
Yield: 8 pieces
Ingredients:
- 1 kg chicken drumsticks (about 8 pcs, each about 125 g, cleaned)
- 4 ½ tbsps cornstarch
Ingredients for marinade:
- 6 stalks lemongrass
- 1 sprig curry leaf
- 15 g garlic
- 20 g shallot
- 40 g onion
- 200 g water
- ½ tsp ground pepper
- 1 tsp curry powder
- 2 ¾ tsps fine salt
- 3 ½ tbsps fine sugar
Instructions:
1 Dry cleaned chicken drumsticks with kitchen towels.
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2 Pierce chicken drumsticks with holes using a fork.
3 Combine lemongrass, curry leaf, garlic, shallot and onion in blender, add in 200 g of water, blend until fine. Add in ground pepper, curry powder, salt and sugar, blend until combined.
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4 Pour half of marinade into zip lock bag, put in chicken drumsticks, pour in the remaining marinade, zip the bag, coat each drumstick well with marinade.
5 Keep refrigerated to marinate for at least 3 hours. (Reminder: I usually marinate it overnight for better taste.)
6 Transfer marinated chicken drumsticks to large pan (discard excess marinade), add in cornstarch, mix well.
7 Preheat 750 ml of cooking oil to 170°C/340°F, turn to medium heat. Put in chicken drumsticks, fry for about 11-12 minutes, until golden brown. (Reminder: If your drumstick is larger, then you need to increase the cooking time, adjust accordingly.)
8 Turn to medium-high heat for 1 minute before removing from oil.
9 Put fried chicken drumsticks on strainer ladle to drain off the oil.
Lemongrass Fried Chicken Drumsticks
If you like the fragrance of lemongrass, then this Lemongrass Fried Chicken Drumstick is a must-try recipe. For better taste, you may prepare it one day ahead and keep it refrigerated to marinate overnight.
- 1 kg chicken drumsticks (about 8 pcs, each about 125 g, cleaned)
- 4½ tbsps cornstarch
For marinade:
- 6 stalks lemongrass
- 1 sprig curry leaf
- 15 g garlic
- 20 g shallot
- 40 g onion
- 200 g water
- ½ tsp ground pepper
- 1 tsp curry powder
- 2¾ tsps fine salt
- 3½ tbsps fine sugar
- Dry cleaned chicken drumsticks with kitchen towels.
- Pierce chicken drumsticks with holes using a fork.
- Combine lemongrass, curry leaf, garlic, shallot and onion in blender, add in 200 g of water, blend until fine. Add in ground pepper, curry powder, salt and sugar, blend until combined.
Pour half of marinade into zip lock bag, put in chicken drumsticks, pour in the remaining marinade, zip the bag, coat each drumstick well with marinade.
- Keep refrigerated to marinate for at least 3 hours. (Reminder: I usually marinate it overnight for better taste.)
Transfer marinated chicken drumsticks to large pan (discard excess marinade), add in cornstarch, mix well.
Preheat 750 ml of cooking oil to 170°C/340°F, turn to medium heat. Put in chicken drumsticks, fry for about 11-12 minutes, until golden brown. (Reminder: If your drumstick is larger, then you need to increase the cooking time, adjust accordingly.)
Turn to medium-high heat for 1 minute before removing from oil.
- Put fried chicken drumsticks on strainer ladle to drain off the oil.
This recipe yields 8 fried chicken drumsticks.
The nutritional value for reference is for 1 fried chicken drumstick.
