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Place chicken in a large glass or ceramic dish. Use a mortar and pestle to pound the garlic, coriander, lemongrass and sea salt to a paste. Stir in the turmeric and vinegar. Pour over chicken, tossing to coat. Cover and place in fridge for 2 hours to marinate.
Transfer chicken and marinade to a large saucepan. Pour in the coconut water. Bring to the boil over medium-high heat. Reduce heat to low and simmer for 30-35 minutes or until the chicken is cooked through. Use tongs to transfer the chicken to a plate. Set aside for 30 minutes to cool.
Add enough oil to a large saucepan or wok to reach a depth of 10cm. Heat oil to 180°C on a cook’s thermometer (a small cube of bread will turn golden brown in 15 seconds). Fry chicken, in batches, for 3-4 minutes or until golden. Transfer to a plate lined with paper towel to drain.
Serve chicken with rice, garlic, cucumber, carrot, coriander, lime and sambal oelek.