Ingredients
- 700g chicken thighs, cut into 3cm pieces
- 3 stalks lemongrass, cut into 4cm pieces
- 6 garlic cloves
- 3 coriander root stems
- 2 tsp whole black peppercorns
- 3 tbsp oyster sauce
- 1½ tbsp fish sauce
- 3 tsp rice wine vinegar
- 1½ tsp sugar
- 3 tbsp corn flour
- Oil for deep frying
- 2 bird’s eye chillies, finely sliced
- 5 lime leaves, finely sliced
- ½ cup coriander leaves
Method
- Using a mortar and pestle, pound the lemongrass until it forms stringy pieces. Place lemongrass into a bowl with the chicken pieces.
- Place the garlic, coriander root and peppercorns into the mortar and pestle and pound until it forms a paste and the coriander root stems are stringy. Place into the bowl with the chicken.
- Add oyster sauce, fish sauce, rice wine vinegar, sugar and corn flour to the chicken and massage into the chicken so it is evenly covered and the lemongrass pieces are not clumped together.
- Heat oil in a sauce pan to 165 degrees and cook the chicken in batches for 4-5 minutes until golden brown. If the lemongrass is cooking too quickly, remove from oil as soon as it turns golden. Place chicken onto a wire rack whilst cooking the remaining batches.
- Transfer the chicken to a large bowl and add the sliced chillies, lime leaves and coriander leaves. Toss to combine and transfer to a plate for serving.
Product used in recipe
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
