Deep-Fried Stuffed Chicken with Lemongrass Sausage

1 small whole chicken (about 800g–1kg), deboned
Kitchen string or skewers

Vegetable oil, for deep frying

Lemongrass Sausage Stuffing

300g sausage meat
2 garlic cloves, finely chopped
2 spring onions, finely chopped
1 stalk lemongrass, finely chopped
1–2 tablespoons fish sauce
1 tablespoon palm sugar
3–4 tablespoons panko breadcrumbs

Dressing

1 garlic clove, finely chopped
1 red chilli, finely chopped
Juice of 1 lime
2 tablespoons fish sauce
1 tablespoon palm sugar

PREPARATION

1. Carefully debone the chicken by cutting along the spine and easing the meat away from the carcass while keeping the skin intact. Remove the carcass completely.
2. In a pestle and mortar, pound the garlic, spring onions and lemongrass into a rough paste.
3. Transfer the paste to a bowl with the sausage meat, fish sauce, palm sugar and panko breadcrumbs. Mix well until fully combined.
4. Stuff the mixture firmly inside the deboned chicken, shaping it so the bird resembles its original form.
5. Secure the opening with skewers or kitchen string and tie the legs and wings to hold the stuffing in place.

COOKING

1. Set up a steamer and steam the stuffed chicken over boiling water for 25 minutes until the filling is cooked through.
2. Remove the chicken and allow it to dry completely on a rack.
3. Heat vegetable oil in a wok or deep fryer to 180°C.
4. Carefully lower the chicken into the hot oil and deep fry for 8–10 minutes, basting with hot oil until the skin is golden brown and crisp.
5. Remove and drain well, then rest for 5 minutes before carving.
6. For the dressing, mix the garlic, chilli, lime juice, fish sauce and palm sugar until dissolved.
7. Slice the chicken into thick pieces and serve with the dressing on the side.

School of Wok Tips

• Steaming first ensures the stuffing cooks through before the skin crisps.
• Dry the chicken thoroughly before frying to reduce oil splatter.
• Any leftover stuffing can be rolled into balls and fried alongside the chicken.

FAQs

Can I use a whole large chicken instead of a small one?
Yes. A larger chicken will need a longer steaming time, usually 1–1.5 hours depending on size before deep frying.

Why steam the chicken before frying?
Steaming cooks the stuffing fully and keeps the meat juicy. The deep fry afterwards is purely to crisp the skin.

What can I do with leftover stuffing?
Roll the mixture into small balls, coat in panko breadcrumbs and deep fry until golden and crispy.