Did you know that with just a few simple steps, you can make delicious, crispy dried chicken with lemon leaves right at home? Let’s gather the ingredients and get into the kitchen so you can enjoy this “addictive” snack that the whole family loves.
For snack lovers, dried chicken with lemon leaves is no longer unfamiliar. Each piece of chicken is infused with rich seasoning, blended with the mild heat of chili and the fresh aroma of lemon leaves, creating an irresistible culinary experience. More than just a snack, many people also learn how to make dried chicken with lemon leaves to treat friends and family, or even turn it into an attractive business idea.
Ingredients for Making Dried Chicken with Lemon Leaves
To create a truly aromatic, crispy, and flavorful batch of dried Chicken with Lemon Leaves, the key lies in choosing fresh, high-quality ingredients and balancing the seasoning just right. Below is a complete and detailed list to help you prepare this irresistible snack at home:
1. Chicken – The Main Ingredient
Prepare 300g of fresh chicken breast. Choose pieces that are firm, lean, and low in fat. This will help the chicken retain its natural sweetness while achieving a perfectly dry and slightly chewy texture during the drying or frying process.
2. Fresh Herbs & Aromatics
These ingredients give the dish its signature scent and lingering flavor:
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20g fresh lemon leaves, thoroughly washed and thinly sliced into fine strips to release their refreshing citrus aroma
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15g lemongrass stalk, lightly crushed and finely minced to enhance the fragrance
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5g shallots, peeled and minced
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10g garlic and 5g fresh ginger, finely chopped for warmth and depth
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10g fresh chili, adjust to your preferred level of spiciness
3. Supporting Ingredients
These help remove unwanted odors and boost the natural flavor of the chicken:
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10ml white wine, used to cleanse and deodorize the raw chicken
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100g chicken broth, adding depth, moisture, and a light savory taste during cooking
4. Essential Seasonings
A harmonious blend of spices is what gives Dried Chicken with Lemon Leaves its unforgettable flavor:
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Salt
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Seasoning powder
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Brown sugar
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Cooking oil
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Annatto oil (for a natural golden-red color)
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Five-spice powder, bringing a warm, slightly sweet and aromatic touch
With all of these ingredients carefully prepared, you are now fully equipped for the next step, transforming simple chicken breast into a mouthwatering, addictive homemade delicacy that everyone in your family (and beyond) will love.
Step-by-Step Guide to Making Fragrant, Crispy Dried Chicken with Lemon Leaves
Creating a perfect batch of dried Chicken with Lemon Leaves is not only about following a recipe — it’s about paying close attention to each step, from cleaning the ingredients to seasoning and drying the chicken just right. Below is a more detailed and easy-to-follow version of the process, helping you achieve a flavorful, aromatic, and beautifully textured snack at home.
Preparing the Ingredients
The first and most important step is to prepare all the ingredients carefully to ensure the final dish is both delicious and free from any unpleasant odors.
Start by rubbing a little salt over the surface of the chicken breast. This helps eliminate any remaining odor and impurities. Rinse the chicken several times with clean water, then drain and set aside.
Next, peel the ginger and remove the outer layer of the lemongrass. Cut them into short pieces so they can easily release their aroma during cooking. Wash the lemon leaves in diluted salt water to remove dirt and bacteria, then slice them into thin strips. This is what gives the dish its fresh, citrusy fragrance.
Peel and finely chop the shallots, garlic, and chili peppers. For the shallots, divide them into two portions: one part will be used for stir-frying, and the rest will be added later to enhance the aroma and flavor of the finished product.
Boiling the Chicken
Place a pot on the stove and add the prepared chicken breast along with about 5g of lemongrass, ginger, whole shallots, a pinch of salt, seasoning powder, and 10ml of white wine. The white wine helps to further remove any gamey smell and makes the chicken more fragrant.
Boil the chicken until it is just cooked through, tender on the inside but still firm enough to hold its shape. Avoid overcooking, as this can make the meat dry and tough.
Once cooked, immediately transfer the chicken into a bowl of ice water. This step helps tighten the meat fibers, making the chicken firmer, easier to shred, and giving it that slightly chewy texture characteristic of authentic dried Chicken with Lemon Leaves.
After a few minutes, remove the chicken and shred it into thin, even strips. Keep them medium-sized so the seasoning can absorb evenly in the next step.
Stir-Frying the Shredded Chicken
Heat a pan over medium heat and add 20g of cooking oil. When the oil is hot, sauté the chopped garlic, shallots, and chili until they turn golden and release a rich, mouthwatering aroma.
Add the shredded chicken into the pan and stir continuously for a short time so that the chicken is well coated with the fragrant oil. Pour in 100ml of chicken broth, which keeps the meat moist and boosts the savory flavor.
Now it’s time to build the signature taste and color of dried Chicken with Lemon Leaves. Add 20g of annatto oil for a beautiful golden-orange hue, along with 50g of brown sugar, 5g of seasoning powder, 2g of salt, and 2g of five-spice powder. Stir everything together until the chicken is evenly covered with the seasoning and begins to develop a glossy, caramelized look.
Finally, add the finely chopped lemongrass and the thinly sliced lemon leaves. Continue stirring until most of the liquid has evaporated and the chicken is fully infused with the aromatic herbs and spices.
Drying the Chicken
Line a baking tray with aluminum foil and spread the seasoned chicken evenly over the surface, making sure it is not piled too thickly.
Place the tray in the oven and dry the chicken at 120°C (248°F) for about 50 minutes. During this time, the chicken will gradually lose moisture, becoming light, slightly crispy, and wonderfully fragrant.
Once done, remove the tray from the oven and let the chicken cool completely. As it cools, it will become even crispier and more flavorful.
Key Tips You Should Remember When Making Dried Chicken with Lemon Leaves
To achieve a perfectly aromatic, crispy, and flavor-packed batch of Dried Chicken with Lemon Leaves, paying attention to a few small but crucial details can make all the difference. These simple yet effective tips will help you avoid common mistakes and elevate your homemade dried chicken to restaurant-quality perfection.
Choose Fresh, High-Quality Chicken
The quality of the chicken is the foundation of a successful dish. Always select chicken breast that looks fresh, with a light pink color and a natural shine. When gently pressed, the meat should feel firm and spring back quickly, indicating freshness. The skin should be thin and slightly yellow, not pale or darkened.
Avoid chicken that appears overly white, grayish, or has an unpleasant smell, as this can affect both the taste and texture of your Dried Chicken with Lemon Leaves. Fresh, lean chicken will ensure your final product is tender, naturally sweet, and beautifully chewy after drying.
Shred the Chicken into Even Strips
Shredding the chicken correctly is an important step that many people overlook. If the strips are too thin, the chicken may break apart, become overly dry, and lose its visual appeal. On the other hand, strips that are too thick will not absorb the seasonings evenly, resulting in inconsistent flavor.
Aim for medium-sized, uniform strips. This helps each piece soak up the spices, herbs, and lemon leaf aroma while maintaining a pleasantly firm and slightly chewy texture once dried.
Proper Storage for Long-Lasting Freshness
After finishing your Dried Chicken with Lemon Leaves, allow it to cool completely before storing. The best way to preserve its flavor and crispness is by placing it in a clean, dry, airtight glass jar or food container.
Keep the container in a cool, dry place, away from sunlight and humidity. If stored properly, your dried chicken can stay fresh, delicious, and crunchy for several days — making it a perfect make-ahead snack for the whole family.
For longer storage, you can also keep it in the refrigerator, but be sure to seal it tightly to prevent moisture from affecting the texture.
No Oven? Use a Pan Instead
If you don’t have access to an oven, don’t worry, you can still make excellent dried Chicken with Lemon Leaves using a frying pan.
As you stir-fry the shredded, seasoned chicken, continue to stir constantly over low to medium heat until the moisture evaporates and the chicken begins to dry and firm up. This process usually takes about 5–7 additional minutes after most of the liquid is gone.
Another effective method is to lightly fry the shredded chicken until it turns slightly golden, then let it drain to remove excess oil. After that, return it to the pan and stir with the added seasonings until it becomes dry, aromatic, and perfectly textured. This technique not only saves time but also helps lock in a rich, savory flavor.
