Vietnamese Lemongrass Chicken (Print)

Juicy chicken thighs infused with lemongrass and aromatic spices, seared until golden and served with fresh herbs.

# Ingredient List:

→ 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 Steps:

01 - Combine lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, black pepper, and vegetable oil in a large bowl. Mix thoroughly until the sugar dissolves and ingredients are well incorporated.
02 - Add chicken pieces to the bowl, tossing to coat completely with the marinade. Cover tightly and refrigerate for at least 1 hour, or overnight for maximum flavor penetration.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering but not smoking.
04 - Arrange marinated chicken in a single layer without overcrowding. 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 - Transfer chicken to a serving platter. Top with sliced red chili, scallions, and fresh cilantro. Serve immediately with steamed jasmine rice or vermicelli noodles.

# Expert Suggestions:

01 -
  • The marinade does all the heavy lifting, transforming ordinary chicken into something that tastes like it came from a street stall in Hanoi
  • Leftovers somehow taste even better the next day, making it perfect for meal prep or lazy lunches
02 -
  • Pat the chicken dry before adding it to the hot pan, or it will steam instead of getting that gorgeous caramelized exterior
  • Lemongrass freezes beautifully, so buy extra and store the stalks in a freezer bag for future recipes
03 -
  • If you can not find fresh lemongrass, use the paste in tubes but cut the amount in half since it is more concentrated
  • Let the cooked chicken rest for a few minutes so the juices redistribute back into the meat

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