Description
Discover the best tips for making Vietnamese Lemongrass Chicken at home. Try this delicious recipe today!
Ingredients
Scale
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg