Vietnamese Lemongrass Chicken (Printable version)
Tender chicken pieces marinated in aromatic lemongrass and spices, pan-seared until golden and served with fresh herbs.
# Ingredient list:
→ 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 (use tamari for gluten-free)
08 - 1 teaspoon ground black pepper
09 - 2 tablespoons vegetable oil
→ To Cook
10 - 1 tablespoon vegetable oil
→ Garnish & Serving
11 - 1 red chili, thinly sliced (optional)
12 - 2 scallions, sliced
13 - Fresh cilantro leaves
14 - Steamed jasmine rice or vermicelli noodles
# Directions:
01 - In a large bowl, combine lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, black pepper, and 2 tablespoons vegetable oil. Mix thoroughly until the sugar dissolves completely.
02 - Add chicken pieces to the bowl and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering but not smoking.
04 - Arrange marinated chicken in a single layer without crowding. Cook in batches if necessary. Sear for 3 to 4 minutes per side until golden brown and fully cooked through with an internal temperature of 165°F.
05 - Transfer chicken to a serving platter. Top with sliced red chili, scallions, and fresh cilantro. Serve immediately accompanied by steamed jasmine rice or vermicelli noodles.
# Expert Tips:
01 -
- The marinade transforms ordinary chicken into something extraordinary with minimal effort
- Leftovers taste even better the next day, if they last that long
02 -
- Crowding the pan steams the chicken instead of searing it, so cook in batches if needed
- Lemongrass freezes beautifully, so stock up when you find fresh stalks
03 -
- Grilling over charcoal adds a smoky depth that cannot be replicated indoors
- Pat the chicken dry before searing for the most impressive golden crust