Vietnamese Lemongrass Chicken (Printable Version)
Succulent chicken with aromatic lemongrass marinade, pan-seared golden and served with fresh herbs.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into large pieces
→ Marinade
02 - 3 stalks fresh lemongrass, white parts finely minced
03 - 3 garlic cloves, minced
04 - 2 shallots, finely chopped
05 - 1 tablespoon brown sugar
06 - 2 tablespoons fish sauce
07 - 1 tablespoon soy sauce
08 - 1 teaspoon ground black pepper
09 - 2 tablespoons vegetable oil
→ For Cooking
10 - 1 tablespoon vegetable oil
→ Garnish & Serving
11 - 1 red chili, thinly sliced
12 - 2 scallions, sliced
13 - Fresh cilantro leaves
14 - Steamed jasmine rice or vermicelli noodles
# How To Make It:
01 - Combine lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, black pepper, and 2 tablespoons vegetable oil in a large bowl. Mix thoroughly until well incorporated.
02 - Add chicken pieces to the marinade, tossing to coat completely. Cover bowl and refrigerate for at least 1 hour, or overnight for optimal flavor penetration.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
04 - Arrange marinated chicken in a single layer, cooking in batches if needed. Sear for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
05 - Remove chicken from heat. Top with sliced red chili, scallions, and fresh cilantro. Serve immediately alongside steamed jasmine rice or vermicelli noodles.
# Expert Advice:
01 -
- The marinade creates this impossibly crispy caramelized exterior while keeping the inside tender and juicy
- It comes together quickly but tastes like something you would order at your favorite Vietnamese restaurant
02 -
- Drying the chicken pieces with paper towels before marinating helps the sauce cling better and promotes even browning
- Letting the marinated chicken sit at room temperature for 20 minutes before cooking helps it cook more evenly
03 -
- Freeze your lemongrass stalks if you find them on sale, they mince much easier when frozen and keep for months
- Pound the chicken slightly to an even thickness for more uniform cooking