Vietnamese Lemongrass Chicken (Printable Version)
Succulent chicken with aromatic lemongrass marinade, seared until golden and served over rice.
# What You 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 Make:
01 - In a large bowl, combine lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, black pepper, and vegetable oil. Mix well to form a homogeneous marinade paste.
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 optimal flavor penetration.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering.
04 - Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes on each side until golden brown and cooked through to an internal temperature of 165°F.
05 - Remove from heat. Garnish with sliced chili, scallions, and fresh cilantro. Serve immediately with steamed jasmine rice or vermicelli noodles.
# Expert Advice:
01 -
- The marinade transforms into this incredible caramelized crust that makes people ask what your secret ingredient is
- It comes together faster than delivery and makes your entire house smell like an amazing restaurant
02 -
- Dont skip the marinating time, even 30 minutes makes a huge difference in how deeply the flavors penetrate
- Crowding the pan is the quickest way to ruin the sear, so be patient and cook in two batches if needed
03 -
- If your lemongrass stalks seem dry, soak them in warm water for 15 minutes before mincing
- A cast iron skillet gives the best crust, but any heavy pan will work as long as it gets properly hot