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Butter Lemongrass Chicken Thai-Style

by Angie Liew

Butter Chicken with an Asian touch.

Butter Chicken with an Asian touch.

This Asian inspired lemongrass butter chicken is a quick, simple and delicious dish to prepare. It tastes sweetish, yet a bit sour and hot as tom yam paste is added. Perfect to be served with hot piping steamed white rice.    …. Great taste without much effort.  

Butter Lemongrass Chicken Thai-Style
Recipe Type: Chicken
Cuisine: Asian
Author: Huang Kitchen by Angie Liew
Prep time:
Cook time:
Total time:
Serves: 4
This Asian inspired lemongrass butter chicken is a quick, simple and delicious dish to prepare. It tastes sweetish, yet a bit sour and hot as tom yam paste is added. Perfect to be served with hot piping steamed white rice. …. Great taste without much effort.
Ingredients
  • 2 chicken whole legs (500g), skin removed, cut into pieces
  • 28g butter, room temperature
  • 1 tablespoon chopped lemongrass
  • 1 teaspoon chopped bird’s eye chili (chili padi)
  • 1 teaspoon chopped kaffir lime leaves
  • 1 tablespoon tom yam paste
  • 100 ml water
  • Marinade:
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 egg, beaten
  • 1 tablespoon cornflour
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon white pepper
Instructions
  1. Mix chicken pieces with marinade. Leave to marinade for at least 1/2 hour.
  2. Mix tom yam with the water.
  3. Heat up a wok or non-stick pan. Then melt butter in pan. Add in chicken pieces and pan fry on low heat until golden brown.
  4. Add in chopped lemongrass, bird’s eye chili, kaffir lime leaf. Stir fry until aromatic.
  5. Then add in the tom yam solution and continue to fry until all the liquid has been absorbed and the chicken is dry. Dish up and serve warm with steamed rice.

Butter Lemongrass Chicken Thai-Style

Recipe by Huang Kitchen, Angie Liew
This Asian inspired lemongrass butter chicken is a quick, simple and delicious dish to prepare. It tastes sweetish, yet a bit sour and hot as tom yam paste is added. Perfect to be served with hot piping steamed white rice. .... Great taste without much effort.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour

Tap or Hover to Adjust Servings

Servings: 4

Ingredients
 

  • 2 chicken whole legs, , skin removed, cut into pieces, 500g
  • 28 g butter, room temperature
  • 1 tablespoon lemongrass, chopped
  • 1 teaspoon bird's eye chili, or chili padi, chopped
  • 1 teaspoon kaffir lime leaves, chopped
  • 1 tablespoon tom yam paste
  • 100 ml water

Marinade:

  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 egg, beaten
  • 1 tablespoon cornflour
  • 1 tablespoon all-purpose flour
  • ½ teaspoon sesame oil
  • ½ teaspoon white pepper

    Instructions
     

    • Mix chicken pieces with marinade. Leave to marinade for at least 1/2 hour.
    • Mix tom yam with the water.
    • Heat up a wok or non-stick pan. Then melt butter in pan. Add in chicken pieces and pan fry on low heat until golden brown.
    • Add in chopped lemongrass, bird's eye chili, kaffir lime leaf. Stir fry until aromatic.
    • Then add in the tom yam solution and continue to fry until all the liquid has been absorbed and the chicken is dry. Dish up and serve warm with steamed rice.

Enjoy!

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Cuisine: Asian
Keyword: chicken
  To cook butter lemongrass chicken: Butter Lemongrass Chicken Thai Style

 First, remove skin from chicken whole legs. Then cut into bite size pieces and set aside. You can also choose to debone the chicken before cutting into pieces.

    Butter Lemongrass Chicken Thai Style

 Prepare ingredients to marinade the cut chicken pieces.

    Butter Lemongrass Chicken Thai Style

Add the prepared ingredients into the chicken pieces in a bowl.

    Butter Lemongrass Chicken Thai Style

 Mix the chicken with the ingredients and marinade for about 1/2 hour.

    Butter Lemongrass Chicken Thai Style

 While chicken is left to marinade, finely chopped some lemongrass.

    Butter Lemongrass Chicken Thai Style

Also chopped some bird’s eye chillies.

      Butter Lemongrass Chicken Thai Style

And finely chopped some green lime kaffir leaves.

    Tom Yam Paste solution

Mix the tom yam paste with the water.

    Butter Lemongrass Chicken Thai STyle

 To start cooking the butter chicken, melt some butter in a non-stick pan or wok.

    Butter Lemongrass Chicken Thai Style

Add in the marinated chicken pieces.

    Butter Lemongrass Chicken Thai Style

With low to medium heat, pan-fry the chicken until golden brown.

    Butter Lemongrass Chicken Thai Style

Then add in chopped lemongrass, bird’s eye chillies and fine kaffir leaves.

    Butter Lemongrass Chicken Thai Style

Stir fry until aromatic.

    Butter Lemongrass Chicken Thai Style

Add in the tom yam – water solution.

    Butter Lemongrass Chicken Thai Style

 Continue to stir fry.

    Butter Lemongrass Chicken Thai Style

Fry until dry and the sauce has been absorbed into the chicken pieces.

    Butter Lemongrass Chicken Thai Style

Dish up onto serving platter.

    Butter Lemongrass Chicken Thai Style  

Garnish with some chopped green kaffir leaves, lemongrass and red chillies. Serve with piping hot steamed rice.

AS ALWAYS …..ENJOY!

 

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