Recipes - Thai

Gai Tod Takrai (Thai Lemongrass Chicken)


Lemongrass is often used for flavouring dishes but for this Thai recipe, the takrai (lemongrass) is pounded until it becomes fine and stringy, and is fried crisp to be eaten along with the fried chicken. This recipe boils the chicken before deep-frying to keep the meat juicy and tender.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Snack
Cook Method: Deep-Fry
Cuisine: Thai









Ingredients:

700g chicken wings
3 stalks lemongrass (cut to 3cm segments)
½ tsp salt
Oil (enough to completely immerse the chicken wings when frying)




Steps:
  1. Bring a pot of water to boil and in the chicken pieces to cook for about 15-20 mins. Drain and set aside to cool.
  2. Using a stone mortar and pestle, pound the lemongrass pieces until stringy.
  3. In a wok or pan, add oil and heat over medium-high heat. Add in lemongrass to fry until crispy, strain and set aside.
  4. Next, turn up the heat and carefully add chicken to the wok. Continue frying until chicken turns golden brown. Remove fried chicken from wok and drain excess oil on paper towel.
  5. Place fried chicken and lemongrass into a clean pot. Cover with the pot lid and shake hard to mix well. Transfer gai tod takrai into a serving plate and serve as a snack with ice cold beer!

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Gai Tod Takrai (Thai Lemongrass Chicken)

Gai Tod Takrai (Thai Lemongrass Chicken)

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Lemongrass is often used for flavouring dishes but for this Thai recipe, the takrai (lemongrass) is pounded until it becomes fine and stringy, and is fried crisp to be eaten along with the fried chicken. This recipe boils the chicken before deep-frying to keep the meat juicy and tender.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Snack
Cook Method: Deep-Fry
Cuisine: Thai
Ingredients

700g chicken wings
3 stalks lemongrass (cut to 3cm segments)
½ tsp salt
Oil (enough to completely immerse the chicken wings when frying)

Instructions
  1. Bring a pot of water to boil and in the chicken pieces to cook for about 15-20 mins. Drain and set aside to cool.
  2. Using a stone mortar and pestle, pound the lemongrass pieces until stringy.
  3. In a wok or pan, add oil and heat over medium-high heat. Add in lemongrass to fry until crispy, strain and set aside.
  4. Next, turn up the heat and carefully add chicken to the wok. Continue frying until chicken turns golden brown. Remove fried chicken from wok and drain excess oil on paper towel.
  5. Place fried chicken and lemongrass into a clean pot. Cover with the pot lid and shake hard to mix well. Transfer gai tod takrai into a serving plate and serve as a snack with ice cold beer!

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