Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1 kilogram of boneless, skinless chicken thighs into bite-sized pieces and set aside in a large bowl.

2. 2

   In a food processor, combine 2 thinly sliced stalks of fresh lemongrass (after removing tough outer layers), 4 minced cloves of garlic, 1 cup of plain Greek yogurt, 2 tablespoons of olive oil, 2 teaspoons of red pepper flakes, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper; blend until smooth to form a marinade.

3. 3

   Pour the lemongrass marinade over the chicken pieces, ensuring all pieces are well coated, then cover the bowl and refrigerate for at least 2 hours or preferably overnight.

4. 4

   In a separate shallow dish, whisk together 1.5 cups of all-purpose flour and 0.5 cup of cornstarch to create the dry dredge.

5. 5

   Dip each marinated chicken piece first into 2 lightly beaten large eggs, letting any excess drip off, and then thoroughly coat each piece in the flour-cornstarch mixture, pressing to ensure the coating adheres well.

6. 6

   Heat 2 cups of vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 175-180 degrees Celsius (350-360 degrees Fahrenheit).

7. 7

   Carefully deep-fry the coated chicken pieces in batches, without overcrowding the pot, for 5-7 minutes per batch or until golden brown and cooked through, ensuring an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).

8. 8

   Remove the fried chicken with a slotted spoon and place it on a wire rack set over paper towels to drain excess oil, then garnish with chopped fresh mint leaves before serving.