Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of boneless, skinless chicken thighs into 1-inch pieces and place them in a large mixing bowl.

2. 2

   Add 3 finely minced lemongrass stalks, 4 minced garlic cloves, 1 inch of grated fresh ginger, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and 1 teaspoon of white pepper to the chicken, mixing well to ensure the chicken is thoroughly coated.

3. 3

   Let the marinated chicken rest for at least 20 minutes to allow the flavors to meld.

4. 4

   In a separate bowl, combine 0.5 cup of cornstarch and 0.25 cup of all-purpose flour.

5. 5

   Dredge each piece of marinated chicken in the cornstarch and flour mixture, ensuring an even coating, and shake off any excess.

6. 6

   Heat 4 cups of vegetable oil in a deep pot or wok to 175°C (350°F) over medium-high heat.

7. 7

   Carefully deep-fry the chicken pieces in batches for 5-7 minutes, or until golden brown and cooked through, ensuring not to overcrowd the pot.

8. 8

   Remove the crispy lemongrass chicken bites with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil before serving immediately.