Lemongrass Chicken - Airfried and Fried

I have done a very simple Turmeric and Lemongrass Chicken earlier which involved marinating the chicken and baking it. It is a very straight forward and easy method of cooking the chicken. This current version involves more processes as we have to pound the lemongrass and blend the chili before we can marinate, airfry and finally fry the chicken in the pan. However, the final dish is more fragrant as the finely pounded lemongrass is fried together with the chili paste. 


Ingredients:

• Half a chicken
• 2 tbsp turmeric powder
• 2 tbsp chili powder or chili flakes
• 4 stalks of lemongrass
• 1 tsp black pepper powder
• 1 tsp salt
• 2 tbsp cooking oil
• All of chili paste
• 10 pcs red chilies
• 4 pcs dried chilies
• 3 cloves garlic
• 1 small red onion
• Cooking oil to saute chili paste

Method:

• Prepare the lemongrass. Wash and cut them into 1-inch length. Pound them to break up them into fine strands.

• Prepare the chili paste by blending/pounding the red chilies, dried chilies, garlic and red onion.

• Wash and pat dry the chicken with kitchen towel. Put the chicken into a mixing bowl.

• Mix the turmeric powder, chili powder/chili flakes, a bit of the pounded lemongrass, black pepper powder, salt and cooking oil to form a paste.

• Rub the paste on the chicken completely.

• Let the marinated chicken stand for a minimum of 30 minutes.

• Airfry the chicken at 240 degree Centigrade for 30 minutes, turning them half way to ensure all pieces are cooked.

• Remove the chicken from the airfryer when done.

• Heat up a pan or wok with cooking oil.

• Saute the chili paste and the remaining lemongrass till fragrant.

• Add the airfried chicken pieces to the pan or wok. Stir till all the pieces are covered with the chili paste and lemongrass.
  

• Transfer the chicken to a serving plate.