Vietnamese Lemongrass Chicken (Printer-friendly)
Succulent chicken marinated in fragrant lemongrass, garlic, and spices, pan-seared for a savory aromatic Vietnamese classic.
# 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
→ To Cook
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 Guide:
01 - In a large bowl, combine lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, black pepper, and vegetable oil. Mix well to form the marinade.
02 - Add the chicken pieces to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
04 - Add the marinated chicken in a single layer, working in batches if necessary. Sear for 3–4 minutes on each side until golden and cooked through.
05 - Remove from heat. Garnish with sliced chili, scallions, and fresh cilantro. Serve hot with steamed jasmine rice or vermicelli noodles.
# Expert Advice:
01 -
- The marinade creates this incredible sticky glaze that clings to every bite
- It comes together faster than delivery but tastes like you spent all day on it
02 -
- Do not overcrowd the pan or the chicken will steam instead of sear
- Lemongrass can be tough so mince it as finely as your patience allows
03 -
- Pound the chicken slightly to even thickness for more uniform cooking
- Let the chicken come to room temperature before cooking for better searing