vietnamese lemongrass chicken

This Vietnamese lemongrass chicken is a popular pan-fried chicken thigh recipe. It is infused with lemongrass flavor, delicious and quick to prepare.

Lemongrass Chicken

chicken thigh, skin-on, deboned

shallots, minced

tbsp lemongrass, minced (or blend)

garlic,

ginger,

tsp white pepper

tsp light soy sauce

tbsp fish sauce

lime juice

vegetable oil

tbsp sugar

scallion, white part only, finely chopped

scallions, green part only, chopped

salt

ml water

sugar

lime juice,

fish sauce

tsp red chili, minced

Cut off both ends of the lemongrass. Use...

Cut off both ends of the lemongrass. Use the bulb only. Remove the outer sheath and chop it finely.

Minced the shallots, garlic, and ginger finely.

Slice the scallion into thin pieces. Use the...

Slice the scallion into thin pieces. Use the white section to marinate the chicken and the green part to make the scallion oil.

Combine all the ingredients in A. Marinate the...

Combine all the ingredients in A. Marinate the chicken overnight.

On the next day, pan-fry the chicken, skin...

On the next day, pan-fry the chicken, skin side down for three minutes. Pan-fry the other side until the chicken is fully cooked.

Cut the chicken into large pieces. Pour the...

Cut the chicken into large pieces. Pour the scallion oil (B) on top as a garnish. It can be served with steamed rice or as a stand-alone meal.

To prepare the dipping sauce, mix all the...

To prepare the dipping sauce, mix all the ingredients in C over medium heat until the sugar is dissolved. Then sprinkle with chopped red chili and garlic.

https://mediavine-res.cloudinary.com/video/upload/qpvxgmzpcbxm2hnnw1lm.mp4

Lemongrass chicken

Chicken marinated in lemongrass, fish sauce, and other aromatics. Perfect for an easy, weeknight dinner.

Vietnamese Lemongrass Chicken

garlic (minced)

shallot (minced)

lemongrass (minced)

oyster sauce

soy sauce

tbsp honey

brown sugar

¾ lb chicken thighs (bone-in, skin-on)

Combine all the ingredients for the marinade into a bowl (garlic through brown sugar). Mix and add the chicken. Make sure the chicken is coated in the marinade. Let it marinate in the fridge for 3 hours or overnight. I would highly recommend overnight for the best flavor.

Preheat oven to 400 degrees F.

Next sear the chicken skin to ensure it’s nice and crispy. Heat some oil over medium high heat. Sear the chicken, skin side down, for 1-2 minutes until brown.

After searing, place the chicken on a baking sheet. Bake in the oven for 30-35 minutes until the internal temperature reaches 165 degrees F.

Let it rest for 5 minutes before serving. Serve with rice, fresh vegetables, and a fried egg.

Spicy lemongrass chicken is an aromatic and easy, one-pot recipe that is perfect for a shared family meal.

Vietnamese Spicy Lemongrass Chicken (Gà Xào Sả Ớt)

chicken

tsp sugar

⅓ tsp MSG or chicken bouillon (optional)

tbsp neutral cooking oil

shallots

garlic

tbsp sambal

½ c coconut juice (or lemon-lime soda, or water)

onion

green onion

Marinade: Combine chicken and marinade ingredients, and let it sit to marinate for 15 minutes.

Mince aromatics: Clean the lemongrass, remove the outer layers of rough leaves and find the yellow leaves inside. Slice the lemongrass roots into ⅛” slices first, then add to a food processor to finely mince and set aside. Mince/process the garlic then set aside. Mince/process shallots and set aside.

Make the chile sauce: Combine fish sauce, sambal, and coconut juice and mix to combine.

Pat dry your chicken, cut into bite size pieces.

In a pan over medium-high heat, add four tbsp of oil and add the shallots and saute until light brown. Add the garlic and saute until light brown. Add lemongrass and stir until fragrant. Add the chicken and brown it a little.

Lower to medium heat, add the Chile Sauce. Stir to mix, taste and adjust as necessary, then cover with a lid. After about five minutes, stir a bit, retaste and reseason if necessary, add more cooking time if needed.

Add the garnish about 1-2 minutes before the chicken finishes cooking to soften a bit. The dish is done once the chicken reaches an internal temp of 165 °F, or until the center of the chicken is no longer pink.

Serve with a side of rice.

This Grilled Vietnamese Lemongrass Chicken recipe is incredibly quick and easy to prepare, loaded with flavor from the lemongrass chicken marinade and grilled to perfection to give you a delicious sweet and savory, juicy grilled chicken that can be served in many different ways.

chicken thighs

lemongrass ((approx. 3½ tablespoons))

garlic ((approx. 2 tablespoons))

shallot ((or small onion, approx. 2 tablespoons))

soy sauce ((or mushroom soy, or regular soy))

water

lime juice ((approx. 1 lime, or substitute with white vinegar))

carrots ((optional for color))

birds eye chili pepper ((optional,

Finely chop or grate both the 4 cloves garlic and 1 shallot. (You can also blitz this in a food processor with the lemongrass.)

To prepare the lemongrass, remove the first outer layer of the stalk, then cut off the dry tips at the top and the thick hard base at the end. We only want to use the tender light yellow parts of the lemongrass at the thicker base. If the lemongrass is really fresh, you may be able to use some of the green parts as well like in the photo.You can finely chop it by hand or blitz it in a food processor with the chopped shallots and garlic.

If you use a food processor, you still want to make sure the pieces are finely chopped before adding in since the lemongrass stalks are still fibrous.

Prepare the Marinade

Once all the aromatics are finely chopped (or blended), add it to a bowl with the chicken and the rest of the marinade ingredients (1½ tablespoons fish sauce, 1½ tablespoons dark soy sauce, 2 tablespoons sugar and 2 tablespoons water) and marinade it for 30 minutes to 1 hour at room temperature or overnight for 24 hours for the best flavor.

If you want to make this spicy, you can add a tablespoon or two of sriracha or add 1 finely chopped Thai chili to the chicken marinade.

Marinate the Chicken

It&#39;s very important to remove as much as the aromatics from the chicken before you grill it so that it doesn&#39;t burn as easily. At this point, you won&#39;t need it because the marinade would have penetrated the chicken already.

Give the chicken a light coat of oil (I like to use vegetable oil or avocado oil) by drizzling oil over it and using your hands to rub it all over. This will prevent the chicken from sticking to the grill.

Remove the Aromatics From the Chicken Before Grilling

Since there is a lot of sugar in the marinade, you only need to set the BBQ to medium heat, not high heat.You will still get the char, but it will cook at a slightly slower pace so that the chicken doesn&#39;t burn before the center is down.

After you cleaned the BBQ and oiled it, start by placing the chicken skin side down first and let it sear for about 2-3 minutes (lid up).

Once the skin has charred nicely, flip the chicken and close the lid and cook it for about 5-8 minutes.

Open the lid again, and check if the chicken is done. If it&#39;s not, cook it for longer. If it&#39;s done, but you want a bit more char on the skin, flip the chicken again so its skin side down for a minute.

It takes about 12-15 minutes to fully cook a ¼ inch thick piece of boneless dark meat chicken. If you are using any other cut of chicken that is thicker, you may need to grill it for longer.

Once the chicken is down, take it off the BBQ and let it rest for about 5 minutes before you slice them into small pieces. I like to use this time to make the nuoc cham (Vietnamese dipping sauce) for this dish.

Grill the Lemongrass Chicken

Grate or finely chop the 1 clove garlic and place it in a small bowl.

Squeeze the fresh lime until you get 2 tablespoons of lime juice into the same bowl with the garlic.

Add the 6 tablespoons hot water and 2 tablespoons + 1 teaspoon sugar to the bowl and mix it until the sugar has dissolved.

Add 2 tablespoons fish sauce and do a taste test. Adjust it to your liking.

(Optional) If you want it spicy, finely chop 1 birds eye chili pepper and add it to your sauce.

(Optional) If you want to add a bit of color to the sauce, finely chop or grate some carrots and mix it into the sauce.

Make the Nuoc Cham Dipping Sauce (Full Recipe Post Here)

Serve it the lemongrass chicken with vermicelli noodles or white rice, sliced cucumbers and tomatoes, and nuoc cham, and enjoy!

Serve and Enjoy!

Vietnamese lemongrass chicken is juicy, fragrant, and absolutely ideal for a weekday meal. This Vietnamese lemongrass chicken recipe is made with fresh lemongrass, garlic, fish sauce, five spice, honey, and lime juice for a complex delicious protein option.

lb chicken thighs (skinless boneless)

lemongrass

½ teaspoon five spice

brown sugar (packed)

honey

Sambal oelek (garlic chili paste)

White rice noodles

Nuoc Cham (Vietnamese Dipping Sauce)

Tomato

Cucumber

Lettuce

Fried Egg (optional)

Prepare the lemongrass. Cut the lemongrass into 2 inch pieces, then pound the lemongrass until flat. Finely mince the lemongrass or place the lemongrass pieces into a food processor and chop until finely minced.

Marinate the chicken. In a large mixing bowl, add the minced shallots, minced garlic, minced lemongrass, fish sauce, soy sauce, lime juice, salt, five spice, brown sugar, honey and sambal oelek. Mix until combined. Add the chicken , cover with plastic wrap and marinate for a minimum of 2 hours, or overnight.

Cook. Add 1 tablespoon of oil onto a hot pan over medium heat and wait until the pan is hot about 2-3 minutes. Lay 2-3 pieces of chicken evenly onto the pan and cook until each side is golden brown and the chicken is cooked through, about 3-4 minutes per side. Make sure to not crowd the pan with the chicken. Repeat with the remaining pieces.

Rest and slice. Remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin pieces.

Serve. Serve with steamed rice or vermicelli noodles, fresh vegetables, and a fried egg. Top with nuoc cham sauce and enjoy!

Vietnamese Chicken with Vinegar and Lemongrass is quickly stir fried and can be served over rice, in a bowl or with lettuce. This peppery, tangy garlic chicken is so good!

Vietnamese Chicken with Vinegar and Lemongrass

lemongrass paste

T ginger paste ginger

T white vinegar

chicken thighs, 1 lb ground chicken OR 1 lb diced skinless, boneless chicken breast

T fish sauce

Black Pepper (I use this liberally over the top of the mix and mix it in)

cornstarch

t sugar

T canola oil

scallions,

Cover the ginger with 2 T vinegar and set aside.

Season chicken with 1 T fish sauce and sprinkle well with pepper. Stir in the lemon grass.

Mix cornstarch, water, 1 T fish sauce and sugar together.

Heat oil over medium high heat and fry the garlic until lightly colored. Add onion and stir briefly, then add chicken and scallions. Fry, stirring constantly, for about 5 minutes, then cover and cook over medium heat for about 5 minutes. Uncover and add the vinegar and ginger, and the cornstarch mixture. Stir well. Cover again and cook for about 5 minutes or until done.

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Top 6 vietnamese lemongrass chicken recipes from across the web

The most viewed vietnamese lemongrass chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemongrass Chicken

Vietnamese Lemongrass Chicken

Vietnamese Spicy Lemongrass Chicken...

Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken

Vietnamese Chicken with Vinegar and...

The most viewed vietnamese lemongrass chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine