Fried chicken with lemon grass crisps by Marion’s kitchen

500 g Chicken thighs or legs

2 stalks Lemon grass

1 teasepoon sugar

2-3 stalks coriander roots or stems only

1-1/2 tablespoons oyster sauce

3 cloves garlic

1/2 teasepoon of peppercorn

1/2 teasepoon of fish sauce

1-2 tablespoons cornstarch just enough to cover the chicken

Cooking oil for deep frying

Remove the hard outer layer of the lemon grass then cut it at 1.5 inches long

Pound the lemon grass, peppercorn, coriander roots, garlic in a mortar and pestle to make a rough paste

Put the paste made in a mixing bowl and mix together with the chicken, fish sauce, sugar, oyster sauce and cornstarch

Let it sit for 30 minutes to an hour

Prepare a wok or deep pan with cooking oil and deep fry the chicken until golden brown. You need to include the bits of lemon grass in frying as those are also very tasty. You also need to remove any charred bits of the lemon grass to avoid making the oil dark.

Garnish with coriander leaves (optional)