Vietnamese Lemongrass Fried Chicken
Vietnamese Lemongrass Fried Chicken
Ingredients
For the Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 3 stalks lemongrass, tough outer layers removed, finely minced (about 1/4 cup)
- 4 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1 teaspoon sesame oil
For the Dredging Mixture
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For Frying and Garnish
- 4 cups vegetable oil, or enough for deep frying
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 red chili, thinly sliced, for garnish (optional)
Instructions
- 1
Prepare the lemongrass and garlic: Trim the lemongrass stalks, remove the tough outer layers, and finely mince the tender inner core. Peel and mince the garlic cloves.
⏱️ 10 min
- 2
Marinate the chicken: In a large bowl, combine the cut chicken thighs, minced lemongrass, minced garlic, fish sauce, soy sauce, granulated sugar, 1/2 teaspoon black pepper, and sesame oil. Mix thoroughly by hand, ensuring all chicken pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 3
Prepare the dredging mixture: In a shallow dish or bowl, whisk together the all-purpose flour, cornstarch, salt, 1/2 teaspoon black pepper, and garlic powder until well combined.
⏱️ 5 min
- 4
Dredge the chicken: Remove the marinated chicken from the refrigerator. Working in batches, take each piece of chicken and dredge it thoroughly in the flour mixture, pressing gently to ensure it is fully coated. Shake off any excess flour. Place the dredged chicken on a wire rack set over a baking sheet.
⏱️ 10 min
- 5
Heat the oil: Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 6
Fry the chicken: Carefully add the dredged chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry in batches for 6-8 minutes, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F). Flip the chicken occasionally to ensure even cooking.
⏱️ 15 min•🌡️ 350
- 7
Drain and serve: Using a slotted spoon or tongs, remove the fried chicken from the oil and place it on a clean wire rack set over paper towels to drain any excess oil. Repeat with remaining chicken batches. Garnish with fresh chopped cilantro and sliced red chilies, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Lemongrass Fried Chicken
For the Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 3 stalks lemongrass, tough outer layers removed, finely minced (about 1/4 cup)
- 4 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1 teaspoon sesame oil
For the Dredging Mixture
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For Frying and Garnish
- 4 cups vegetable oil, or enough for deep frying
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 red chili, thinly sliced, for garnish (optional)
Instructions
- 1
Prepare the lemongrass and garlic: Trim the lemongrass stalks, remove the tough outer layers, and finely mince the tender inner core. Peel and mince the garlic cloves.
⏱️ 10 min - 2
Marinate the chicken: In a large bowl, combine the cut chicken thighs, minced lemongrass, minced garlic, fish sauce, soy sauce, granulated sugar, 1/2 teaspoon black pepper, and sesame oil. Mix thoroughly by hand, ensuring all chicken pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 3
Prepare the dredging mixture: In a shallow dish or bowl, whisk together the all-purpose flour, cornstarch, salt, 1/2 teaspoon black pepper, and garlic powder until well combined.
⏱️ 5 min - 4
Dredge the chicken: Remove the marinated chicken from the refrigerator. Working in batches, take each piece of chicken and dredge it thoroughly in the flour mixture, pressing gently to ensure it is fully coated. Shake off any excess flour. Place the dredged chicken on a wire rack set over a baking sheet.
⏱️ 10 min - 5
Heat the oil: Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 6
Fry the chicken: Carefully add the dredged chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry in batches for 6-8 minutes, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F). Flip the chicken occasionally to ensure even cooking.
⏱️ 15 min•🌡️ 350 - 7
Drain and serve: Using a slotted spoon or tongs, remove the fried chicken from the oil and place it on a clean wire rack set over paper towels to drain any excess oil. Repeat with remaining chicken batches. Garnish with fresh chopped cilantro and sliced red chilies, if desired. Serve immediately.
⏱️ 5 min