Lemongrass Chicken

Adapted from The Domestic Goddess Wannabe with some adjustment
Her original recipe : http://thedomesticgoddesswannabe.com/2015/02/vietnamese-lemongrass-chicken-mid-joints/


Ingredients

1kg chicken mid-joints, or any other chicken parts

For the marinade

2–3 lemongrass stems, white part only
6 coriander roots, washed
5 red Asian shallots
3cm piece fresh ginger, peeled
3 garlic cloves
1 teaspoon ground turmeric
1 teaspoon ground white pepper
1 teaspoon Chinese five-spice
1 teaspoon ground cinnamon
2 tablespoon sugar
1 tbsp oyster sauce
1 tablespoon tamarind paste ( I use vinegar cos no tamarind paste)
fish sauce, to taste

To coat the chicken

1 cup of plain flour
1 tsp of baking powder
1 tsp of baking soda

Instructions

In a blender, add the ingredients (except fish sauce) to make the marinade. You can make adjustments – if you like the flavor of any ingredient, feel free to add more of it.
If you do not have a blender, you can also pound the ingredients with a mortar and pestle.
Blitz until quite smooth. Add fish sauce to taste.
Pour this over the chicken mid-joints (or whichever chicken part you are using). Mix to combine.
Cover the bowl with cling film and refrigerate for a minimum of 2 hours, over-night if possible.
An hour before cooking, add the flour, and stir to coat all the chicken and put on a wire rack
and return to fridge for drying
Deep-fry the chicken in batches until golden brown.