Step 1

STEP 1

Step 2

For the lemongrass paste, place the lemongrass, shallots and salt in a mortar. Use a pestle to pound to a medium coarse paste. Add the ginger and pound again until a paste forms. Add the galangal and pound again. Then add the garlic and pound to form a paste (pounding after each ingredient makes it easier than adding them in all at once). Stir through the turmeric and cumin.

Step 4

STEP 2

Step 5

Cut the marylands in half to separate the leg from the thigh. Place in a bowl. Add the lemongrass paste and use tongs to toss to combine. Cover and place in the fridge for 2-3 hours or overnight to marinate if you have the time. Otherwise, these can be used straight away.

Step 7

STEP 3

Step 8

Add the cornflour to the chicken mixture and toss to combine.

Step 10

STEP 4

Step 11

Spray the basket of an air fryer with oil. Place the chicken in the air-fryer, placing the thighs skin-side down (make sure there’s space between the pieces to allow the air to circulate). Spray with oil and cook, turning a few times and spraying with extra oil if necessary, for 25 minutes at 200°C/390°F until crisp and tender.

Step 13

STEP 5

Step 14

Serve the chicken with steamed rice and sweet chilli sauce.