Vietnamese Lemongrass Chicken (Print Version)

Succulent chicken marinated in fragrant lemongrass and spices, seared to golden perfection

# 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 (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

# How to Make It:

01 - Combine lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, black pepper, and vegetable oil in a large bowl. Mix thoroughly until well blended.
02 - Add chicken pieces to the marinade, tossing to coat completely. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor penetration.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering.
04 - Arrange marinated chicken in a single layer (cook in batches if necessary). Sear for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
05 - Remove from heat. Top with sliced chili, scallions, and fresh cilantro. Serve immediately with steamed jasmine rice or vermicelli noodles.

# Expert Advice:

01 -
  • The marinade creates this incredible caramelized crust that locks in all the juices
  • It comes together quickly but tastes like something that simmered all day
  • Leftovers somehow taste even better the next day if they last that long
02 -
  • Dont skip the marinating time even if you're in a rush because the flavor penetration is crucial
  • Work in batches when searing or the chicken will steam instead of develop that beautiful crust
  • Let the chicken rest for a few minutes after cooking to redistribute the juices
03 -
  • If your lemongrass seems dry soak it in warm water for 15 minutes before mincing
  • Pat the chicken dry before marinating to help the sauce adhere better
  • Let the cooked chicken rest on a wire rack instead of paper towels to keep the crust crispy

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