Will Meyrick Recipe | Thailand | Crispy Lemongrass Chicken

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Southeast Asia is renowned for its delicious street food, and Thailand is no exception, offering a perfect balance of salty, sweet, sour, and spicy flavors. In this video, I team up with Shannon Smerdon, Head Chef of Mama San Bali, to cook up Crispy Lemongrass Chicken served with fresh som tam green papaya salad. Bring the vibrant flavors of Thai cuisine into your kitchen with this popular street dish. Join us in making this Thai culinary delight!

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SUMMARY
MAIN INGREDIENTS
2 pieces (or 400 gr.) chicken thigh, boneless and skin on
cooking oil to fry

CHICKEN MARINADE
2 pieces large red chillies
10 cloves garlic
4 pieces shallot
4 stalks lemongrass
1 inch fresh turmeric, peeled
A pinch of white pepper
A pinch of salt
1 teaspoon sugar
2 tablespoons fish sauce

CHICKEN BATTER
2 cups plain flour
1 cup tapioca flour
1½ – 2 cups sparkling water
¼ teaspoon chilli powder
½ teaspoon turmeric powder
A pinch of salt

SOM TUM
2 pieces small green chilli (or as desired)
2 cloves garlic
A pinch of salt
Half of ripe tomato, sliced
1 piece apple eggplant, sliced
1 teaspoon fried dried shrimp
2 tablespoons roasted peanut, crushed
2 tablespoons palm sugar syrup
1 tablespoon fish sauce
1 tablespoon tamarind pulp
Fresh lime juice (from 1 piece lime)
1 cup green papaya, julienned
1 cup green mango, julienned

SWEET CHILLI SAUCE
4 pieces large red chillies
2 pieces red bird’s eye chillies
2 cloves garlic
100 ml rice wine vinegar
100 ml Heinz vinegar
A pinch of salt
½ cup sugar

GARNISH
2 coriander leaves sprigs 2 leaves Romaine lettuce 2 leaves Radicchio lettuce 2 cucumber sticks 1 lime wedge 1 teaspoon large red chilli, julienned A pinch of fried garlic
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STEP BY STEP
Prepare your chicken marinade by pounding all of fresh ingredients into a paste and then add in the seasonings of white pepper, salt, sugar and fish sauce.
Marinate your boneless chicken thigh in it overnight or for couple of hours.
When the chicken is ready, prepare your batter by combining plain flour, tapioca flour and sparkling water and then seasoning with chilli powder, turmeric powder and salt. The batter should be still in runny consistency.
Heat your oil in the wok, meanwhile dip in your marinated chicken in the batter.
When the oil is hot enough, fry the chicken on a low heat to let the inside part cooked first before the outside part of the chicken gets burned.
Pat dry and rest for a while for the second frying.
While resting the chicken, prepare your som tum.
Get a mortar and pestle, pound your small green chilli together with garlic (add a pinch of salt to help you breaking down the chilli and garlic).
Add tomato slices and apple eggplant slices, roughly pound to let the juices comes out.
Add in your fried dried shrimp, crushed roasted peanut, palm sugar syrup, fish sauce, tamarind pulp and fresh lime juice. Mix it through.
Add in julienned green papaya and green mango at the end and lightly pound and mix well.
Heat again your oil in the wok and fry your chicken one more time just before serving to keep it crispy.
Serve your crispy chicken on the side with garnish of a sprig of coriander leaf and sprinkles of julienned large red chilli and fried garlic. Serve also with sweet chilli sauce on the side.

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Dive into the vibrant world of Chef Wil Meyrick, a culinary maestro who has journeyed from the bustling streets of London to the sun-soaked shores of Sydney, before finally anchoring his passion in the rich tapestry of Southeast Asia.

With his name now echoing through the kitchens of Indonesia and Australia, Chef Meyrick has cultivated a collection of five celebrated restaurants, including the acclaimed Mamasan, ranked 50 in Miele Guide's Asia Top 50 Restaurants. Alongside Hujan Locale, Honey & Smoke, Billy Ho in Bali, and Will St. in Perth, his establishments are a testament to his relentless pursuit of culinary excellence and his devotion to uncovering the most authentic flavours from the heart of local markets and kitchens.

But the Wil Meyrick experience extends far beyond the dining table as he also leads in curating many extraordinary culinary adventures.

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Will Meyrick's website:

Will Meyrick Experiences: Cooking Classes, Street Food Tour, Gastronomic Cruises & Cultural Tours

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Will Meyrick Restaurants:

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