Quick Thai Fried Chicken with Lemongrass - Recipe
By Maya Lin-Takahashi
There are an embarrassingly large number of fried-chicken recipes in my home-cooking repertoire. It's because I make what I like to eat, but I wouldn't be cooking it so often if others didn't like it, too.
Most people can't be bothered to fry chicken, preferring to go out for it (and I admit to liking fast-food chicken, especially Jollibee and Popeye's). So do your friends a favour: invite them over for dinner and cook up a meal of fried chicken.
This chicken is addictive. It's crunchy and flavourful, and although it's best when freshly fried, I've been known to eat the leftovers cold.
Leave the meat to marinate for at least 30 minutes, although two hours is better. Kaffir lime leaves come in pairs - you need four to six pairs, depending on size. They need to be very finely shredded, because if they're too thick, the pieces will be tough.
Maya is a hardware enthusiast who tests and reviews smart home devices, smartphones, wearables, and audio gear. She focuses on practical consumer value and build quality.
