Ginger-Lemongrass Fried Chicken
Courtesy of: 
Makes 4 Servings
  • 1½ pounds bone-in, skin-on chicken thighs (about 4 pieces)
  • 2 tablespoons chopped garlic
  • ¼ cup chopped red onion
  • 2 tablespoons peeled, chopped fresh ginger
  • 2 tablespoons chopped lemongrass
  • 1 cup plus 2 tablespoons vegetable oil, divided
  • 2 tablespoons soy sauce
  • 1 large egg
  • 1 teaspoon ground ancho chile pepper
  • 2 teaspoons curry powder
  • ½ teaspoon Chinese five-spice powder
  • 2 tablespoons rice flour
  • 2 teaspoons kosher salt
  • Congee and Green Sambal, to serve
  • Garnish: fresh cilantro leaves, sliced green onion
  1. Place chicken pieces in an airtight container.
  2. In the container of a blender, combine garlic, onion, ginger, lemongrass, 2 tablespoons oil, soy sauce, egg, chile pepper, curry powder, five-spice powder, rice flour, and salt. Pulse until incorporated, 5 to 6 times. Pour over chicken, cover, and toss to coat; refrigerate for 24 hours.
  3. In a 10-inch cast-iron skillet, heat remaining 1 cup oil over medium-high heat until a deep-fry thermometer registers 375°. Place a wire rack inside a rimmed baking sheet.
  4. Remove chicken from marinade, letting some excess drip off. Carefully place chicken skin side down in skillet. Cook until an instant-read thermometer inserted in the thickest portion registers 170°, 6 to 8 minutes per side. Remove and let drain on prepared rack. Serve over Congee with Green Sambal. Garnish with cilantro and green onion, if desired.
Recipe by Taste of the South at