Vietnamese Lemongrass Chicken (Print Version)
Juicy chicken thighs infused with lemongrass, garlic, and spices, seared until caramelized and savory.
# Recipe Ingredients:
→ 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 and 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 - Combine lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, black pepper, and 2 tablespoons vegetable oil in a large bowl. Mix thoroughly until sugar dissolves.
02 - Add chicken pieces to the marinade, tossing to coat completely. Cover bowl and refrigerate for at least 1 hour, or overnight for enhanced flavor penetration.
03 - Heat 1 tablespoon vegetable 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 needed to avoid overcrowding. Sear for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
05 - Transfer chicken to serving platter. Top with sliced red chili, scallions, and fresh cilantro. Serve immediately accompanied by steamed jasmine rice or vermicelli noodles.
# Expert Advice:
01 -
- The marinade does double duty, tenderizing the chicken while infusing it with layers of flavor that only get better with time
- Its one of those weeknight dinners that feels fancy enough for guests but comes together in under 30 minutes of active cooking
02 -
- Do not rush the lemongrass prep and use only the tender white portions, trimming away the woody green tops that never soften properly
- Letting the chicken come to room temperature for about 20 minutes before cooking helps it sear evenly rather than steam in its own moisture
03 -
- If you cannot find fresh lemongrass, frozen lemongrass paste from the Asian market works in a pinch, though the flavor is slightly less vibrant
- Patting the chicken pieces dry with paper towels before searing helps achieve better browning and prevents that gray steamed look