Thai Lemongrass Chicken

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Thai Lemongrass Chicken

My Thai Lemongrass Chicken recipe is a bit different that you might see in Thai restaurants. I remembered eating fried fish patties at Thai restaurants and I didn’t care for the texture of the patties because of the green beans that were added.  I tried making the patties with chicken using all white meat, but it was too dry and a bit dense. 

I experimented using a combination of white and dark meat chicken which gave me the texture I was looking for.  The white meat gave the patties the smooth texture while the dark meat gave it more flavor and a chunky texture.  Using flavors I am more familiar with and grew up eating,

I added minced lemongrass and shallots for a subtle flavor that will not overwhelm the delicate chicken.  To give my Thai Lemongrass Chicken some flavor and fat, I incorporated coconut milk and to add a bit “bounce” or “crunch” as we Vietnamese say, I used a pinch of Alsa baking powder to the mixture. 

After frying the Thai Lemongrass Chicken, they can be served on top of bun (rice noodles), used in lettuce wraps, or a Banh Mi with pickled vegetables.

If you any questions please let me know in the comments section.

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Thai Lemongrass Chicken

Thai Lemongrass Chicken


  • Author: Palate Teaser
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 6 1x

Description

My Thai Lemongrass Chicken recipe is a bit different that you might see in Thai restaurants. I remembered eating fried fish patties at Thai restaurants and I didn’t care for the texture of the patties because of the green beans that were added. I tried making the patties with chicken using all white meat, but it was too dry and a bit dense.


Scale

Ingredients

  • 2 lbs Chicken
  • 1 tsp Pepper
  • 2 tsp Salt
  • 2 tsp Sugar
  • 2 tbsp Lemongrass
  • 2 Green Onion
  • 3 tbsp Fish Sauce
  • 3 tbsp Coconut Milk
  • 2 pinches of Baking Powder
  • 1 bunch Cilantro
  • 1 Shallot
  • 4 cloves Garlic

Instructions

  1. Coarsely chip garlic, shallot, green onions, and cilantro
  2. Cut chicken into 1 inch cubes. Be sure to keep the fat from the chicken
  3. Place garlic, shallot, green onion, and cilantro into food processor and blend all ingredients
  4. Add 2 Tbsp of Lemongrass, all chicken, 2 tsp sugar, 2 tsp salt, 1 tsp pepper, 3 Tbsp fish sauce, 3 Tbsp coconut milk, and a few pinches of baking powder
  5. Blend all ingredients for 2 minutes
  6. Place ingredients into flat dish, cover with plastic wrap, and refrigerate for 2 hours
  7. Heat pan to medium and coat with oil
  8. Use an ice cream scoop to add mixture to pan
  9. Cook 2 minutes on each side
  10. Serve with your favorite dipping sauce

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