Crispy Asian-Style Fried Goat Leg

Name: Crispy Asian-Style Fried Goat Leg
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Cuisine: Asian
Ingredients: 1 kg Goat leg (preferably bone-in, about 1 kg); 3 tbsp Soy sauce (use low sodium if preferred); 4 cloves Garlic, minced (choose fresh, firm cloves); 2 tbsp Ginger, minced (fresh, pungent); 1 stalk Lemongrass, finely chopped (white part only); 1 tbsp Fish sauce; 1 tbsp Brown sugar; 1/2 tsp Black pepper, ground; 1 tsp Turmeric powder; 1 tsp Curry powder; 4 tbsp Cornstarch; 500 ml Vegetable oil (for frying); 2 stalks Green onions, chopped (for garnish)

Home Page / Delicious Fry Recipes / How to Fry Goat Meat

medium

20 min

Nutritional value per serving

Calories550kcal

Carbs10gram

Fat30gram

Protein45gram

Ingredients

Quantity

Goat leg (preferably bone-in, about 1 kg)1 kg
Soy sauce (use low sodium if preferred)3 tbsp
Garlic, minced (choose fresh, firm cloves)4 cloves
Ginger, minced (fresh, pungent)2 tbsp
Lemongrass, finely chopped (white part only)1 stalk
Fish sauce1 tbsp
Brown sugar1 tbsp
Black pepper, ground1/2 tsp
Turmeric powder1 tsp
Curry powder1 tsp
Cornstarch4 tbsp
Vegetable oil (for frying)500 ml
Green onions, chopped (for garnish)2 stalks

This recipe guides you through making crispy and flavorful Asian-style fried goat leg, perfect for home cooks of any skill level. The meat is marinated with Asian spices and fried to golden perfection, delivering a deliciously tender yet crispy dish. Ingredients cost approximately $12 USD, €11, £9, and 900 INR. The dish contains about 550 kcal per serving and is suitable for those following a high-protein diet. The recipe complexity is medium with about 1 hour total time required, including marinating.

Preparation instructions

Prepare the goat leg

1Rinse the goat leg under cold running water and pat dry with paper towels. Cut the leg into medium-sized chunks, about 4–5 cm pieces. Drying the meat helps in even browning and crispiness.

Marinate the meat

2In a large bowl, combine soy sauce, minced garlic, minced ginger, lemongrass, fish sauce, brown sugar, black pepper, turmeric powder, and curry powder. Add the goat leg pieces and mix well to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, preferably 2 hours for deeper flavor.

Coat the goat pieces

3Remove the goat pieces from the marinade, letting excess drip off. Toss the pieces in cornstarch until evenly coated. This coating will give a nice crispy texture when fried.

Heat the oil for frying

4In a deep frying pan or wok, pour vegetable oil to a depth of about 5 cm. Heat the oil to 180°C (350°F). Use a kitchen thermometer for accuracy to ensure safety and optimal frying.

Fry the goat meat

5Carefully add the coated goat pieces a few at a time to avoid overcrowding. Fry for about 7–10 minutes, turning occasionally, until they are golden brown and cooked through. The safe internal temperature for goat meat is at least 63°C (145°F). Use a meat thermometer to check doneness. Remove and drain on paper towels.

Serve and garnish

6Arrange the fried goat pieces on a serving plate and garnish with chopped green onions. Serve hot with steamed rice or your favorite dipping sauces.

Cooking Tips

1Always use a clean plate and utensils when handling cooked meat to prevent cross-contamination.

2If you do not have lemongrass, you can substitute with a teaspoon of lime zest for a fresh citrus note.

3Make sure the oil is hot enough before frying to avoid greasy texture; a small piece of bread should sizzle immediately when placed in the oil.

4Leftover fried goat leg can be reheated in an oven to maintain crispiness rather than microwaving.

Equipment Needed

Sharp kitchen knife
Cutting board
Large mixing bowl
Deep frying pan or wok
Cooking thermometer (preferred for oil and meat temperature)
Tongs or slotted spoon
Paper towels
Serving plate

Grocery Shopping List with Approximate Costs

[ ] Goat leg (1 kg) - $8 (Choose fresh, firm meat with no off smell)
[ ] Soy sauce (low sodium preferred) - $1 (Look for authentic Asian brands)
[ ] Garlic (4 cloves) - $0.50 (Fresh and firm cloves are best)
[ ] Ginger (small piece) - $0.50 (Firm and smooth skin)
[ ] Lemongrass stalk (1) - $0.75 (Firm stalk, not dried out)
[ ] Fish sauce (bottle) - $1 (Look for pure fish sauce without additives)
[ ] Brown sugar (small pack) - $0.75
[ ] Black pepper (ground) - $0.50
[ ] Turmeric powder - $0.50
[ ] Curry powder - $0.50
[ ] Cornstarch - $0.50
[ ] Vegetable oil (for frying) - $2
[ ] Green onions (2 stalks) - $0.50

Total estimated cost: $17.00

Tips: Buy smaller amounts of spices if you don't use them often, or check for pre-mixed Asian spice blends as an alternative.

FAQ

What internal temperature should goat meat be cooked to?

Goat meat should reach at least 63°C (145°F) internally to be safe to eat. Use a meat thermometer to check.

How can I avoid cross-contamination when handling raw goat meat?

Use separate cutting boards and utensils for raw meat and other ingredients. Wash hands thoroughly after handling raw meat.

What can I use if I don't have lemongrass?

You can substitute with a teaspoon of fresh lime zest or a small amount of lemon balm or basil for a similar citrus-herbal aroma.

How do I know if the oil is at the right temperature for frying?

Use a cooking thermometer to check for 180°C (350°F). Alternatively, drop a small piece of bread into the oil — it should sizzle and turn golden in about 60 seconds.