Fried Chicken with Lemongrass

Fried Chicken with Lemongrass (gai tod dta-krai) is a very easy snack dish which goes great with beer! Boiling the chicken first makes it juicy and tender.


  • 2 cups chicken (legs and wings work best)
  • enough oil to coat your pan 1″ deep
  • 3 lemongrass stalks
  • 1/2 teaspoon salt


  1. Rinse and boil the chicken for about 15-20 minutes. Drain and set aside to cool.
  2. Cut the chicken into pieces, larger than bite-size (about 1.5-2.5″ long).
  3. Cut the lemongrass stalks into 1″ segments, and smash in a stone mortar and pestle until stringy.
  4. Fry the lemongrass first in the oil on medium-high heat. When crispy set aside. Add the chicken, but make sure the oil is hot before you drop the chicken in. It’ll probably splatter a lot, so you might want to use one of those splatter screens.
  5. Remove the fried chicken and drain. Place into a pot with the lemongrass. Cover with a lid and shake hard to mix well.
  6. Serve. Goes well with beer!


This recipe is similar to Fried Chicken with Salt, but using lemongrass instead. Both are common beer or snack foods, usually shared with friends.



Boil the chicken for 15-20 minutes


Drain well and cut into 3-4" pieces


Smash the lemongrass into strings


Fry the chicken & lemongrass until browned


Shake the chicken and lemongrass in a pot