Lemongrass Fried Chicken

• 16 chicken mid-joint wings
• 3 tablespoons curry leaves
• 2 stalks lemon grass
• 1 lime
• 1 cup plain flour
• 1 cup breadcrumbs
• salt
• black pepper
• olive oil for deep frying
• chicken
• lemongrass

1. Chop lemon grass into small pieces and put into a blender with 2 tbsp of curry leaves, the zest and juice of 1 lime, salt and pepper.
2. Blend until it becomes a paste and rub it into chicken in a large bowl.
3. Cover bowl with plastic wrap and leave in fridge to marinate for at least 2 hours.
4. Drain any excess liquid off the chicken.
5. Combine flour and breadcrumbs.
6. Heat oil in deep fryer until hot. To know if oil is ready for deep frying, insert a wooden chopstick into the oil. If the oil bubbles vigorously around the chopstick, it is ready.
7. Throw in remaining 1 tbsp of curry leaves into the oil and they should be crisp in 10 seconds or until they stop hissing.
8. Lay them on paper towel and set aside.
9. Thoroughly coat chicken with flour mixture and deep fry until golden brown.
10. Drain off excess oil and toss in crispy curry leaves to serve.

chicken, curry, lemon grass, lime, flour, breadcrumbs, salt, black pepper, olive oil, chicken, lemongrass

Taken from www.yummly.com/recipe/Lemongrass-Fried-Chicken-1660424 (may not work)