Crispy Lemongrass Chicken

Main Ingredients

  • 2 pieces or 400 grams chicken thigh, boneless and skin on
  • Cooking oil to fry  

Chicken marinade:

  • 2 pieces large red chillies
  • 10 cloves garlic
  • 4 pieces shallot
  • 4 stalks lemongrass
  • 1 inch fresh turmeric, peeled
  • A pinch of white pepper
  • A pinch of salt
  • 1 teaspoon sugar
  • 2 tablespoons fish sauce

Chicken batter:

  • 2 cups plain flour
  • 1 cup tapioca flour
  • 1½ - 2 cups sparkling water
  • ¼ teaspoon chilli powder
  • ½ teaspoon turmeric powder
  • A pinch of salt

Som tum:

  • 2 pieces small green chilli (or as desired)
  • 2 cloves garlic
  • A pinch of salt
  • Half of ripe tomato, sliced
  • 1 piece apple eggplant, sliced
  • 1 teaspoon fried dried shrimp
  • 2 tablespoons roasted peanut, crushed
  • 2 tablespoons palm sugar syrup
  • 1 tablespoon fish sauce
  • 1 tablespoon tamarind pulp
  • Fresh lime juice (from 1 piece lime)
  • 1 cup green papaya, julienned
  • 1 cup green mango, julienned

Sweet chilli sauce:

  • 4 pieces large red chillies
  • 2 pieces red bird’s eye chillies
  • 2 cloves garlic
  • 100 ml rice wine vinegar
  • 100 ml Heinz vinegar
  • A pinch of salt
  • ½ cup sugar


  • 2 coriander leaves sprigs
  • 2 leaves Romaine lettuce
  • 2 leaves Radicchio lettuce
  • 2 cucumber sticks
  • 1 lime wedge
  • 1 teaspoon large red chilli, julienned
  • A pinch of fried garlic


  • Prepare your chicken marinade by pounding all of fresh ingredients into a paste and then add in the seasonings of white pepper, salt, sugar and fish sauce.
  • Marinate your boneless chicken thigh in it overnight or for couple of hours.
  • When the chicken is ready, prepare your batter by combining plain flour, tapioca flour and sparkling water and then seasoning with chilli powder, turmeric powder and salt.
  • The batter should be still in runny consistency.
  • Heat your oil in the wok, meanwhile dip in your marinated chicken in the batter.
  • When the oil is hot enough, fry the chicken on a low heat to let the inside part cooked first before the outside part of the chicken gets burned.
  • When the chicken is cooked, increase the heat at the end and continue to fry until crispy and golden brown.
  • Pat dry and rest for a while for the second frying.
  • While resting the chicken, prepare your som tum.
  • Get a mortar and pestle, pound your small green chilli together with garlic.
  • Add a pinch of salt to help you breaking down the chilli and garlic.
  • Add tomato slices and apple eggplant slices, roughly pound to let the juices comes out.
  • Add in your fried dried shrimp, crushed roasted peanut, palm sugar syrup, fish sauce, tamarind pulp and fresh lime juice.
  • Mix it through.
  • Add in julienned green papaya and green mango at the end and lightly pound and mix well.
  • Heat again your oil in the wok and fry your chicken one more time just before serving to keep it crispy.
  • To assemble the dish, plating your som tum on a plate with your herbs garnish and lime wedge.
  • Serve your crispy chicken on the side with garnish of a sprig of coriander leaf and sprinkles of julienned large red chilli and fried garlic.
  • Serve also with sweet chilli sauce on the side.
  • To make the sweet chilli sauce, roughly blend your large red chillies, red bird’s eye chillies and garlic.
  • Then combine it with the rest of the ingredients in the pan, bring to the boil and simmer until thickened approximately 15 – 20 minutes.
  • Then cool it down. 
45 minutes
2 portions