Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 90 reviews

This Lemongrass Fried Chicken recipe combines tender, juicy chicken marinated in a fragrant buttermilk and lemongrass mixture with a crispy, flavorful crust. Enhanced by a sweet and spicy honey chili crisp sauce, this dish offers a delicious twist on classic fried chicken with Southeast Asian inspired flavors, perfect for a satisfying meal that serves eight.

  • Total Time: 13 hours 45 minutes
  • Yield: 8 servings

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 birds eye chilies
  • 1 tablespoon fish sauce
  • 1 egg
  • Kosher salt (1 tablespoon for marinade + 1 tablespoon for dredge)

Dredge

  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup cornstarch
  • 1 teaspoon white pepper

Honey Chili Crisp Sauce

  • 1/4 cup chili oil with chili flake 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

For Frying

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

Optional

  • Charred scallion ranch (for serving)

Instructions

  1. Marinate the chicken: In a high-powered blender, combine the buttermilk, chopped lemongrass, Thai birds eye chilies, fish sauce, egg, and 1 tablespoon kosher salt. Blend until well combined. Place the chicken drumsticks and thighs in a large ziplock bag and pour the buttermilk marinade over them. Seal the bag, pressing out excess air, and refrigerate overnight to let the flavors infuse thoroughly.
  2. Make the honey chili crisp sauce: In a small sauté pan or pot over medium heat, add the chili oil. Stir in the white and light green parts of the sliced scallions and cook for 2-3 minutes until softened. Add honey, grated ginger, and minced garlic, cooking for another 2 minutes until the garlic is fragrant but not browned. Stir in the dark green parts of the scallions and remove from heat. Set aside.
  3. Dredge the chicken: Remove the chicken from the fridge about 1 hour before cooking to come to room temperature. In a shallow dish, whisk together the all-purpose flour, baking powder, cornstarch, white pepper, and 1 tablespoon kosher salt until well combined. Take the chicken pieces out of the marinade, shaking off excess liquid, and thoroughly coat each piece in the flour dredge, pressing the mixture firmly into the meat. Place coated chicken on a wire rack over a baking sheet and let rest for 10-15 minutes to help the coating adhere.
  4. Fry the chicken pieces: Heat about 3 inches of canola oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the oil reaches 350°F. Reduce the heat to medium to maintain temperature. Fry the chicken in batches of 3-4 pieces, cooking each batch for 8-12 minutes until the chicken is golden brown and its internal temperature registers 165°F on a meat thermometer. Use a spider or slotted spoon to transfer fried chicken to a wire rack set over a baking sheet to drain. Keep finished chicken warm in a 200°F oven while frying remaining batches.
  5. Serve: Once all chicken is fried, drizzle generously with the prepared honey chili crisp sauce and serve with charred scallion ranch on the side, if desired. Enjoy immediately for best texture and flavor.
  6. Storage Instructions: Store leftover fried chicken in an airtight container in the refrigerator for up to 5 days. To reheat and maintain crispiness, warm the chicken on a baking sheet in a 325°F oven or in an air fryer until heated through and crispy.

Notes

  • Marinating the chicken overnight helps tenderize the meat and infuse it with lemongrass and chili flavors.
  • Resting the dredged chicken before frying improves the coating’s adhesion for a crispier crust.
  • Maintain oil temperature around 350°F for even cooking and to prevent greasy chicken.
  • Use a thermometer to ensure chicken reaches safe internal temperature of 165°F.
  • The honey chili crisp adds a perfect balance of heat and sweetness to complement the fried chicken.
  • Charred scallion ranch is optional but adds a creamy and smoky flavor contrast.
  • Author: Madelynn
  • Prep Time: 15 minutes (plus 12 hours marinating)
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Southeast Asian

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