I’ve been obsessed with these Thai lemongrass fried chicken wings ever since I first made them! They’re marinated in lemongrass, garlic, and fish sauce, then coated in tempura flour and fried until golden and crisp.
🍗 Ingredient Tips & Substitutes
- Chicken wings You can also use the lemongrass marinade for chicken thighs, drumsticks, or other cuts.
- Tempura flour Used in Thai fried chicken instead of buttermilk to create an extra crispy coating. It absorbs less oil and helps prevent soggy skin, giving the wings a light, crunchy texture that stays crisp after frying.
- Lemongrass A fragrant, citrusy stalk used in Thai cooking, available at Asian grocery stores. We use the tender white part for marinades to add aroma and fresh flavor.
- Fish sauce I prefer the Megachef brand for its clean salty, umami flavor.
- Dark soy sauce (optional) Adds deeper color and a slightly sweet, rich flavor.
- Chicken bouillon powder Boosts the savory flavor in the marinade; RosDee or Knorr are two common brands.
- White peppercorns
- Garlic
- Oil A neutral oil with high smoke point, like vegetable or canola oil, is best for deep-frying.
Prefer a lighter option? Try my grilled lemongrass chicken instead!
🥣Dipping sauce options
Serve these crispy lemongrass wings with sticky rice and any of the dipping sauces below.
This Thai lemongrass fried chicken recipe is a lifesaver for parties or an easy appetizer. You can prep it ahead, and it always comes out crispy and packed with citrusy flavor. Tried it? Let me know what you think in the comments!
🍗 More Asian chicken recipes to try
Thai Lemongrass Fried Chicken Wings Recipe
These Thai lemongrass chicken wings are marinated in garlic, fish sauce, and lemongrass, then fried until crispy and golden with bold citrus flavor.
Equipment
- Measuring spoons and cups
- Cutting board and sharp knife
- Mortar and pestle
- Large mixing bowl for marinating
- Wok or deep pan for deep-frying
- Slotted spoon or spider strainer
- Wire rack or paper towels for draining excess oil
Ingredients
- 20 oz chicken wings
- 2 tbsp fish sauce
- ½ tsp white peppercorns
- tempura flour as needed to coat the wings
- 2 stalks lemongrass
- 2 cloves garlic
- ¼ tsp chicken bouillon
- ¼ tsp dark soy sauce optional
- oil as needed for deep-frying
Instructions
Make the marinade
- Trim the tough bottom part from both lemongrass stalks and set them aside. Cut the remaining stalks into 1-inch pieces.
- Pound the 1-inch lemongrass pieces in a mortar and pestle until shredded. Set aside for frying later.
- Pound the tough lemongrass bases with garlic and white peppercorns into a rough paste.
- Transfer the paste to a large mixing bowl. Add fish sauce, chicken bouillon powder, and dark soy sauce (if using).
- Add the chicken wings and mix thoroughly. Cover and refrigerate for at least 30 minutes or overnight.
Coat and fry
- After marinating, toss the chicken wings with tempura flour until evenly coated.
- Toss the shredded lemongrass with a bit of tempura flour as well.
- Heat oil in a wok over medium heat. Fry the shredded lemongrass until golden and crisp. Set aside to drain.
- Fry the chicken wings in batches until golden brown and crispy. Drain on a wire rack for best texture.
Serve
- Serve hot with rice, dipping sauce, and the crispy fried lemongrass on top or on the side.
Video
Nutrition Facts
Thai Lemongrass Fried Chicken Wings Recipe
Amount per Serving
Calories
659
% Daily Value*
Fat
63
g
97
%
Saturated Fat
8
g
50
%
Trans Fat
0.4
g
Polyunsaturated Fat
17
g
Monounsaturated Fat
36
g
Cholesterol
79
mg
26
%
Sodium
1019
mg
44
%
Potassium
275
mg
8
%
Carbohydrates
4
g
1
%
Fiber
0.3
g
1
%
Sugar
0.5
g
1
%
Protein
20
g
40
%
Vitamin A
152
IU
3
%
Vitamin C
2
mg
2
%
Calcium
30
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
👩🍳 How to make lemongrass fried chicken
Step 1: Make the marinade
- Trim the tough bottom part from both lemongrass stalks and set those pieces aside. Cut the rest of the stalks into 1-inch pieces.
- Pound the 1-inch lemongrass pieces in a mortar and pestle until shredded. Set aside.
- Pound the tough bottom parts of the lemongrass together with the garlic and white peppercorns into a rough paste.
- Transfer the paste to a large mixing bowl. Add fish sauce, dark soy sauce (if using), chicken bouillon powder, and white pepper.
- Add the chicken wings to the bowl and mix well until evenly coated. Cover and refrigerate for at least 30 minutes, or overnight for maximum flavor.
Step 2: Fry the wings
- After marinating, toss the wings with tempura flour until lightly coated.
- Toss the shredded lemongrass with a little tempura flour to help it crisp up when fried.
- Heat oil in a wok over medium heat. Fry the shredded lemongrass until golden and crispy, then transfer to a paper towel or wire rack to drain.
- Fry the chicken wings in batches until golden brown and crispy. Drain on a wire rack for best texture.
- Serve the wings hot with jasmine rice, dipping sauce, and the fried lemongrass threads on top or on the side.
❓Frequently asked questions
Can I freeze marinated wings? Yes, you can freeze marinated chicken wings. Place the wings and marinade in an airtight container or freezer bag, then freeze for up to 2 months. Thaw in the refrigerator before cooking to maintain flavor and texture.
