The rice flour gives these deep fried chicken legs a great crispy exterior. The interior stayed juicy with wonderful tropical flavors. The lime herb rice is a nice refreshing side that compliments the chicken.
1.2 kg chicken drumsticks
1/2 teaspoon salt
3/4 cup rice flour
Vegetable oil or canola oil, for deep-frying
2 stalks lemongrass (white part only), roughly chopped
1 brown onion, roughly chopped
3 garlic cloves, peeled
1.5 cm piece fresh ginger
1 tablespoon fish sauce
1 teaspoon ground turmeric
2 teaspoons white sugar
1/2 teaspoon sesame oil
3/4 teaspoon salt
1/4 teaspoon ground white pepper
LIME HERB RICE
2 cups cooked white long-grain rice, cooled
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1/2 large red chili, roughly chopped
1 lime, juiced, plus extra wedges to serve
1 tablespoon grape-seed oil
Step 1 Make Marinade: Place lemongrass, onion, garlic, ginger, fish sauce, turmeric, sugar, sesame oil, salt and pepper in a food processor. Process until smooth, adding a little water if needed (see note).
Step 2 Place drumsticks in a large bowl. Add the marinade. Toss to coat. Cover. Refrigerate overnight to allow flavors to develop.
Step 3 Make Lime herb rice: Combine rice, mint, coriander, chili, lime juice and grape-seed oil in a bowl. Season with salt and pepper.
Step 4 Drain drumsticks, discarding marinade. Place drumsticks in a bowl. Sprinkle with the salt. Add rice our. Toss to combine.
Step 5 Pour enough vegetable oil into a large saucepan or wok to come 5cm up the side. Heat over medium-high heat (oil should reach 165ºC). Deep-fry drumsticks, in batches, turning, for 12 minutes or until deep golden brown and cooked through. Transfer to paper towel to drain. Serve chicken with rice and lime wedges.