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Lemongrass Fried Chicken with Honey Chili Crisp and Charred Scallion Ranch Recipe

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4 from 52 reviews

Lemongrass Fried Chicken is a flavorful and crispy dish featuring marinated chicken drumsticks and thighs infused with aromatic lemongrass and Thai bird's eye chilies. The chicken is marinated overnight in a buttermilk-based mixture, coated with a seasoned flour blend, and fried to golden perfection. Served with a sweet and spicy honey chili crisp and optional charred scallion ranch, this recipe offers a delicious fusion of Southeast Asian flavors with classic Southern fried chicken techniques.

Ingredients

Chicken and Marinade

  • 6 chicken drumsticks
  • 4 bone-in skin-on chicken thighs
  • 3 cups buttermilk
  • 4 stalks lemongrass, tough outer leaves removed and chopped
  • 4 Thai bird's eye chilies
  • 1 tablespoon fish sauce
  • 1 egg
  • 1 tablespoon kosher salt (for marinade)

Flour Coating

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup cornstarch
  • 1 teaspoon white pepper
  • 1 tablespoon kosher salt (for flour mix)

Frying

  • Canola oil (for frying, about 3 inches deep)

Honey Chili Crisp

  • 1/4 cup chili oil with chili flakes or chili crisp
  • 2 tablespoons honey
  • 2 scallions, thinly sliced (white and light green parts separated from dark green parts)
  • 2 teaspoons grated ginger
  • 4 garlic cloves, finely minced

Optional Serving

  • Charred scallion ranch (optional)

Instructions

  1. Marinate the chicken: In a high-powered blender, combine buttermilk, chopped lemongrass, Thai bird's eye chilies, fish sauce, egg, and 1 tablespoon kosher salt. Blend until well mixed. Place chicken drumsticks and thighs into a large ziplock bag. Pour the marinade over the chicken, seal the bag pressing out excess air, and refrigerate overnight for optimal flavor infusion.
  2. Prepare the honey chili crisp: Heat chili oil in a small sauté pan over medium heat. Add the white and light green parts of the scallions, cooking 2-3 minutes until softened. Stir in honey, grated ginger, and minced garlic, cooking for an additional 2 minutes until garlic is fragrant but not browned. Finally, mix in the dark green parts of scallions and set the mixture aside to cool.
  3. Dredge the chicken: Remove chicken from refrigerator an hour before cooking to temper. In a shallow dish, whisk together flour, baking powder, cornstarch, white pepper, and 1 tablespoon kosher salt evenly. Remove chicken pieces from the marinade, letting excess drip off. Coat each piece thoroughly in the flour mixture, pressing flour onto the surface. Place coated chicken on a wire rack set above a baking sheet and rest for 10–15 minutes to allow coating to set.
  4. Fry the chicken: Heat about 3 inches of canola oil in a large Dutch oven or heavy pot over medium-high heat until it reaches 350°F. Reduce heat to medium to maintain steady frying temperature. Fry chicken in batches of 3-4 pieces, cooking for 8-12 minutes per batch until internal temperature reaches 165°F and crust is golden brown. Use a spider or slotted spoon to transfer fried chicken to a wire rack over a baking sheet. To keep cooked chicken warm and crispy, place it in a 200°F oven while frying remaining batches.
  5. Serve: Drizzle the fried chicken generously with the prepared honey chili crisp. Serve immediately alongside optional charred scallion ranch for dipping.
  6. Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 5 days. To reheat, warm in the oven at 325°F on a baking sheet or use an air fryer until heated through and crispy.

Notes

  • Marinating the chicken overnight enhances flavor and tenderness significantly.
  • Make sure the oil temperature remains steady during frying for a crispy crust and fully cooked chicken.
  • Resting the coated chicken before frying helps the flour adhere better and prevents clumping.
  • Use a thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
  • The honey chili crisp can be adjusted for heat by varying the amount or type of chili oil used.
  • Leftover fried chicken reheats best in the oven or air fryer to maintain crispiness.

Find it online: https://recipethrive.com/lemongrass-fried-chicken-with-honey-chili-crisp-and-charred-scallion-ranch-recipe/