Description
This Vietnamese Lemongrass Chicken recipe features tender chicken thighs marinated in a fragrant, sweet, and savory lemongrass blend. Quickly pan-fried to golden perfection, it is served alongside a tangy Nước Chấm dipping sauce bursting with flavor. Perfect for a quick family dinner, this dish balances aromatic herbs and bright citrus notes with a satisfying charred finish.
Ingredients
Chicken
- 1.25 lb skinless boneless chicken thighs (or substitute with chicken breast, see notes)
- 1-2 tablespoons vegetable oil (or any neutral oil)
Marinade
- 1 stalk lemongrass (white parts only, discard green parts)
- 1 shallot
- 2 cloves garlic
- 2 tablespoons brown sugar (or palm sugar, coconut sugar, or cane sugar)
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons fish sauce
- 1 tablespoon regular soy sauce (not dark soy sauce)
- ¼ teaspoon black pepper
Nước Chấm Dipping Sauce
- ¼ cup water (room temperature or cold)
- ¼ cup white granulated sugar
- 3 tablespoons fish sauce
- 3 cloves garlic (minced)
- 1 red chili pepper (finely chopped)
Instructions
- Prepare the Marinade: Into a blender or food processor, combine the lemongrass, shallot, garlic, brown sugar, lime juice, fish sauce, soy sauce, and black pepper. Blend until the mixture forms a smooth paste with no large pieces of lemongrass remaining to ensure a pleasant texture in the chicken.
- Marinate the Chicken: Place the skinless boneless chicken thighs into a large bowl or resealable bag. Pour the prepared marinade over the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or preferably overnight for deeper flavor penetration.
- Heat the Pan: Warm 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat until shimmering and hot.
- Cook the Chicken – First Side: Remove the chicken from the marinade, shaking off any excess. Add the chicken pieces to the hot pan in a single layer without crowding, allowing space between each piece. Fry for 3 to 4 minutes on the first side until golden brown with slight charring.
- Cook the Chicken – Second Side: Reduce the heat to medium. Flip the chicken pieces and cook for another 2 minutes until browned and the juices run clear or until the internal temperature reaches 165°F (74°C). Immediately remove the cooked chicken from the pan.
- Repeat Cooking Remaining Batches: Clean any burnt marinade residue from the pan. Add another tablespoon of oil if needed. Fry the remaining chicken pieces in batches following the same process to avoid overcrowding.
- Prepare the Nước Chấm Sauce: In a small bowl, mix together water, granulated sugar, fish sauce, minced garlic, and finely chopped red chili until the sugar is dissolved. Adjust seasoning to taste.
- Serve: Arrange the cooked lemongrass chicken on a serving platter and serve alongside the tangy Nước Chấm dipping sauce for dipping.
Notes
- You can substitute chicken thighs with chicken breasts for a leaner option, but thighs remain juicier and more flavorful.
- Marinating overnight enhances the depth of flavor, but 1 hour is sufficient if short on time.
- Do not use the green parts of the lemongrass stalk as they are tough and fibrous.
- Keep the pan clean between batches to prevent burnt bits from altering the flavor of the chicken.
- The Nước Chấm sauce can be adjusted in spiciness by increasing or decreasing the amount of chili pepper.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vietnamese
