Vietnamese Lemongrass Chicken

Name: Vietnamese Lemongrass Chicken
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 6 Chicken Thighs, boneless, about 750–900g total; 1 1/2 tbsp Soy Sauce; 2 tbsp Lemongrass, finely minced; 1 tbsp Fish Sauce; 3 tbsp Oyster Sauce; 2 tbsp Shallots, finely minced; 6 cloves of Garlic, minced; 1 1/2 tsp Ginger, fresh, grated; 1 1/2 tbsp Brown Sugar; 1 1/2 tbsp Honey; 1 1/2 tbsp Neutral Oil; 1/4 cups Water, warm; 2 tbsp Fish Sauce; 3 cloves of Garlic, finely minced; 2 Bird's Eye Chilis, finely chopped, adjust to taste; 1 1/2 tbsp Sugar; 1 tbsp Lime Juice

This Vietnamese Lemongrass Chicken features tender, marinated chicken thighs caramelized to a golden glaze and served with a bright, tangy nước chấm dipping sauce. Aromatic lemongrass, garlic, ginger and a balance of sweet and savory sauces give the chicken deep, layered flavor — perfect over steamed jasmine rice or with crisp cucumber and pickles. Quick to prepare yet rich in flavor, it’s a weeknight winner that also shines for guests.

This Vietnamese Lemongrass Chicken features tender, marinated chicken thighs caramelized to a golden glaze and served with a brigh... Show more

By Genius Eats · Original recipe

Health Grade

C · Balanced

Time

50 min

Price

0,93 €

Calories

595 kcal

low calorie

high protein

low carb

Method

Prep the chicken

Pat the boneless chicken thighs dry and trim away any large pieces of fat. Peel the shallots and garlic, trim off the woody outer layers of the lemongrass so you can use the tender inner part, and peel the ginger. Finely mince the lemongrass and shallots, mince the garlic, and grate the ginger so the marinade clings evenly and no tough bits stay behind.

Marinate the chicken

In a large bowl, whisk together soy sauce, fish sauce, oyster sauce, brown sugar, honey, and neutral oil until the mixture looks glossy and the sugar starts to break up. Stir in the minced lemongrass, shallots, garlic, and ginger, then add the chicken and turn everything until each piece is well coated. Cover and refrigerate for 20 minutes so the flavor can soak in while you make the sauce.

Mix the dipping sauce

Stir together warm water, fish sauce, the finely minced garlic, the finely chopped Bird's Eye Chili, sugar, and lime juice in a small bowl until the sugar disappears. Taste it and add a little more chili for heat or a little more lime for brightness if you want a sharper finish.

Heat the skillet

Set a large nonstick skillet over medium-high heat and let it get properly hot for 3 minutes. A hot pan helps the marinade caramelize instead of sticking and tearing on the surface of the chicken.

Sear the chicken

Lift the chicken out of the marinade, letting the excess drip off, and lay it in the hot skillet in a single layer. Sear for 5 minutes on the first side, flip, then cook for 4–5 minutes more, until the chicken is deeply browned and the thickest part reaches 165° F. If the pieces are crowded, work in batches so they sear instead of steam.

Serve hot

Transfer the chicken to a platter and serve it right away with the dipping sauce alongside. Spoon a little sauce over the top if you want every bite extra juicy, or keep it on the side for dipping.