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| Nutrient | Per serving1 plate (approx. 400 g) | Per portion400 g |
|---|---|---|
| Sugar | ~15 g | ~15 g |
| Energy | ~2800 kJ | ~2800 kJ |
| Sodium | ~1200 mg | ~1200 mg |
| Protein | ~35 g | ~35 g |
| Fat, total | ~30 g | ~30 g |
| Carbohydrate | ~45 g | ~45 g |
| Saturated fat | ~6 g | ~6 g |
Crispy fried chicken thighs in a bold lemongrass and soya sauce with chilli and fresh herbs
Crispy fried chicken thighs, lemongrass, soy sauce, garlic, red chilli, capsicum, onion, Thai basil, coriander, vegetable oil.
Lemongrass and soy are foundational flavours in Vietnamese cooking, traditionally used to marinate meats for grilling or stir-frying. This dish offers a modern, textural take on classic poultry dishes by combining a crispy coating with a rich, aromatic glaze. The generous addition of fresh herbs provides a bright, aromatic contrast to the savoury depth of the soy sauce.
Contains soy and gluten (soy sauce, chicken coating). May contain traces of fish sauce, peanuts, shellfish, egg, dairy, and sesame from shared kitchen equipment.
Best consumed immediately to maintain maximum crispiness. Refrigerate any leftovers in an airtight container within 2 hours and consume within 2 days.
If refrigerated, allow to come to room temperature for 10 minutes before reheating.
Ready to eat. If reheating from cold, bake at 180 degrees Celsius or use an air fryer until the chicken is heated through and the coating is recrisped. Microwaving is not recommended as it will soften the crust.
Serve piping hot alongside steamed jasmine rice. Garnish with extra fresh chilli and herbs if desired.
