Lemon leaf chicken jerky is a timeless snack loved by many. Today, join the team at Kho Bo Cali to discover the secret to making perfectly tender chicken jerky right in your kitchen. Using a simple pan and an air fryer, we’ll show you how to create this incredibly aromatic and tasty treat with ease!
1. How to Make Lemon Leaf Chicken Jerky Using a Pan
Making lemon leaf chicken jerky in a pan is a skillful task, as it requires finesse to avoid burning. However, this method ensures that the jerky retains its inherent sweetness without becoming overly dry.
Ingredients for Making Lemon Leaf Chicken Jerky Using a Pan
To prepare lemon leaf chicken jerky using a pan, you’ll need the following ingredients:
- 500g chicken thigh meat
- 3g lemon leaves
- 3 stalks lemongrass
- 20g chili peppers
- 20g garlic, shallots
- Seasonings: 4 fish sauce, 4 cooking oil, 1 MSG, 1 sugar, bouillon, chili powder, honey
Ingredients for Making Pan-Fried Lemon Leaf Chicken Jerky
Step-by-Step Guide to Making Lemon Leaf Chicken Jerky Using a Pan
Step 1: Prepare the Ingredients
Crush one stalk of lemongrass to boil the chicken, thinly slice the remaining portion.
Cut the lemon leaves into long strips.
Mince the garlic, chop 3 chili peppers.
Place the crushed lemongrass and shallots in a pot of water to boil the chicken with 1 teaspoon of bouillon and cook for about 30 minutes. Boil the chicken
Step 2: Shred the chicken meat
After the chicken is cooked, transfer it to a bowl and pour cold water over it, let it soak for about 1 minute. – Remove the chicken and soak it in ice water or cold water to cool down, rinse thoroughly, drain and shred it into strips along the grain.
Shredding Chicken Meat for Making Lemon Leaf Chicken Jerky
Step 3: Prepare the sauce
In a bowl, mix 1 teaspoon chili powder, 4 teaspoons fish sauce, 4 teaspoons cooking oil, 1 teaspoon MSG, 1 teaspoon sugar, 2 teaspoons bouillon, and 2 teaspoons honey, then stir well. Preparing the Sauce
Step 4: Dry the chicken
- Sauté minced garlic and chili on the pan, then add the prepared sauce and 2 cups of chicken broth.
Simmering the Sauce on the Pan
- Once the sauce is boiling, add the shredded chicken and stir well. Stir until the sauce is fully absorbed into the chicken, then add the lemon leaves and whole chili peppers. Stir evenly and turn off the heat.
Adding Chicken to Stir
- Place the chicken in the oven and bake for another 10 minutes at 150°C. If you prefer it drier, you can continue baking for 1-2 more times.
- If you don’t have an oven, you can air-dry the chicken outside under the sun.
We hope that by following this recipe from Khô Bò Cali, you’ve discovered the secret to making perfectly tender lemon leaf chicken jerky to treat your whole family. We wish you great success on your very first try!
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