Vietnamese Lemongrass Chicken

Imagine the sizzle of marinated chicken hitting a hot pan, releasing an intoxicating aroma of citrusy lemongrass, pungent fish sauce, and caramelized sugar. Vietnamese Lemongrass Chicken is a vibrant explosion of flavors that transports you straight to the bustling streets of Hanoi with just one bite. This iconic dish balances sweet, savory, and aromatic notes in perfect harmony, creating a meal that’s both comforting and exciting. You’ll learn how to create this beloved Vietnamese classic with authentic techniques, simple ingredients, and foolproof steps that guarantee restaurant-quality results in your home kitchen.

Why You’ll Love This Recipe

Vietnamese Lemongrass Chicken delivers an irresistible combination of tender, juicy meat with crispy caramelized edges that will have everyone asking for seconds. The marinade works double duty – infusing the chicken with deep flavor while creating a glossy coating that transforms into a mouthwatering crust when cooked. The contrasting textures of charred exterior and succulent interior make each bite a sensory delight.

What makes this recipe particularly special is its accessibility. Despite its complex flavor profile, most ingredients are easily found in regular supermarkets or with one quick trip to an Asian grocery store. The preparation is straightforward, requiring just 15 minutes of hands-on work, and the cooking process is equally forgiving for home cooks of any skill level.

The versatility of lemongrass chicken is another reason to add it to your regular rotation. Serve it over rice for a satisfying weeknight dinner, pack it in lunchboxes, or feature it as part of a larger Vietnamese feast. This dish strikes the perfect balance between everyday simplicity and special-occasion worthiness.

Ingredients

For the authentic Vietnamese Lemongrass Chicken, you’ll need:

• 2 pounds (900g) boneless, skinless chicken thighs, cut into 2-inch pieces
• 3 stalks lemongrass, tender white parts only, finely minced (about 3 tablespoons)
• 4 cloves garlic, minced (about 2 tablespoons)
• 2 shallots, finely chopped (about ¼ cup)
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon vegetable oil, plus more for cooking
• 1 teaspoon freshly ground black pepper
• ½ teaspoon turmeric powder (optional, for color)
• 2 Thai bird’s eye chilies, finely chopped (optional, for heat)
• 2 tablespoons water
• For garnish: fresh cilantro leaves, lime wedges, sliced red chilies

The key to this dish is fresh lemongrass, which provides the signature citrusy, floral notes that cannot be replicated with substitutes. Fish sauce adds that authentic umami depth, while brown sugar helps create those coveted caramelized edges during cooking.

Pro Tips

Mastering Vietnamese Lemongrass Chicken requires attention to a few critical techniques that elevate it from good to exceptional:

First, properly preparing the lemongrass is essential. Remove the tough outer layers and use only the tender white/pale yellow bottom third of the stalk. Slice it thinly first, then chop it as finely as possible—almost to a paste-like consistency. This releases more flavor while ensuring you don’t end up with fibrous, woody bits in your final dish.

Marination time makes a significant difference in flavor development. While 30 minutes will work in a pinch, allowing the chicken to marinate for at least 2 hours (or ideally overnight) creates dramatically more flavorful results. The acids and enzymes in the marinade tenderize the meat while the flavors penetrate deeply.

Temperature control during cooking is your secret weapon. Start with a very hot pan to achieve that initial sear, then reduce the heat to medium to allow the chicken to cook through without burning the aromatics. This two-stage cooking process ensures you get those coveted caramelized edges without sacrificing juiciness or burning the garlic and lemongrass, which can turn bitter when overcooked.

Instructions

Step 1: Prepare the Lemongrass

Trim the lemongrass stalks by removing the tough outer layers and cutting off the woody top portion. Slice the tender white/pale yellow bottom third very thinly, then mince finely until almost paste-like. The more finely chopped your lemongrass is, the more flavor it will impart to your chicken.

Step 2: Create the Marinade

In a large mixing bowl, combine the minced lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, vegetable oil, black pepper, turmeric (if using), chilies (if using), and water. Stir well until the sugar is completely dissolved and the mixture is homogeneous. This creates the flavor base that will transform your chicken.

Step 3: Marinate the Chicken

Add the chicken pieces to the marinade and use your hands (wearing gloves if preferred) to massage the mixture into the meat, ensuring every piece is evenly coated. Transfer to a zip-top bag or covered container and refrigerate for at least 2 hours, or preferably overnight. If you’re short on time, even 30 minutes will impart some flavor.

Step 4: Cook the Chicken

Heat 2 tablespoons of oil in a large skillet or wok over high heat until shimmering. Working in batches to avoid overcrowding (which would steam rather than sear the meat), add the chicken pieces in a single layer. Let them sear undisturbed for 2-3 minutes until golden brown on the bottom.

Step 5: Finish Cooking

Reduce heat to medium and continue cooking, stirring occasionally, for another 4-5 minutes until the chicken is cooked through and the edges are caramelized. The sugar in the marinade will help create that beautiful browning. If the pan gets too dry, add a tablespoon of water to prevent burning.

Step 6: Serve

Transfer your Vietnamese Lemongrass Chicken to a serving plate and garnish with fresh cilantro leaves, lime wedges, and sliced red chilies. The bright, fresh garnishes complement and balance the rich, savory flavors of the dish.

Variations

Grilled Lemongrass Chicken: For a smoky outdoor flavor, thread the marinated chicken onto skewers and grill over medium-high heat for 3-4 minutes per side. This variation is perfect for summer gatherings and adds a delicious charred element that complements the lemongrass beautifully. Brush occasionally with any remaining marinade for extra flavor.

Vegetarian Lemongrass “Chicken”: Create a plant-based version by substituting firm tofu or tempeh for the chicken. Press the tofu for at least 30 minutes before marinating to remove excess moisture, allowing it to absorb more flavor. The cooking time will be shorter—about 2-3 minutes per side until golden. For depth, add 1 teaspoon of mushroom powder to the marinade to compensate for the umami typically provided by fish sauce.

Spicy Coconut Lemongrass Chicken: Transform the dish by adding 1/2 cup of coconut milk to the marinade and increasing the chilies. This creates a creamier sauce with tropical notes that still showcases the lemongrass flavor. After cooking the chicken, simmer any remaining marinade with an additional 1/4 cup coconut milk until slightly thickened for a sauce to drizzle over the finished dish.

Storage/Serving

Vietnamese Lemongrass Chicken stores beautifully, actually improving in flavor overnight as the aromatics continue to permeate the meat. Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water to restore moisture, or microwave at 70% power to prevent the meat from becoming tough.

For freezing, cool the chicken completely before transferring to freezer-safe bags, pressing out excess air. Store for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture results.

Serve this versatile dish in various ways: Create a Vietnamese rice bowl by placing the chicken over steamed jasmine rice, accompanied by fresh cucumber slices, pickled carrots, and a sprinkle of crushed peanuts. For a lighter option, wrap the chicken in lettuce leaves with fresh herbs and rice vermicelli for DIY lettuce wraps. Alternatively, serve alongside a simple cucumber salad dressed with rice vinegar and a touch of sugar for a refreshing contrast to the rich flavors of the chicken.

FAQs

Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but be aware that it cooks faster and can dry out more easily than thighs. If using breast meat, reduce the cooking time to about 3 minutes per side and consider adding an extra tablespoon of oil to the marinade to help maintain moisture.

I can’t find fresh lemongrass. What can I substitute?
While fresh lemongrass provides the most authentic flavor, lemongrass paste (found in tubes in some grocery stores) can work as a substitute. Use about 2 tablespoons. In a pinch, you can combine 2 teaspoons of lemon zest with ¼ teaspoon of ginger, though the flavor profile will be noticeably different.

Is fish sauce necessary? I’m concerned about the smell.
Fish sauce is a key ingredient that provides the distinctive umami foundation of Vietnamese cuisine. During cooking, the pungent aroma transforms into a beautiful savory flavor. For a milder alternative, you can substitute with 2 tablespoons of soy sauce mixed with 1 teaspoon of lime juice, though the authentic depth will be somewhat compromised.

How spicy is this dish?
The recipe as written has a mild-to-medium heat level. The chilies are optional, so you can adjust according to your preference. For a child-friendly version, omit the chilies completely. For heat lovers, include the seeds of the Thai chilies or add a teaspoon of sambal oelek or sriracha to the marinade.

Can I make this dish ahead for a party?
Absolutely! In fact, Vietnamese Lemongrass Chicken is perfect for entertaining because it can be marinated up to 24 hours in advance. You can even cook it up to 4 hours before serving and keep it warm in a low oven (200°F/95°C). Just cover the dish with foil and add a splash of chicken broth to maintain moisture when reheating.

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