Vietnamese Lemongrass Chicken
Vietnamese Lemongrass Chicken
Ingredients
For the Lemongrass Chicken Marinade
- 2 pounds boneless, skin-on chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons fresh lemongrass, finely minced
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 3 garlic, cloves, minced
- 1 shallot, medium, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon brown sugar, packed
- 1 tablespoon honey
- 1 tablespoon vegetable oil
For the Dipping Sauce (Nuoc Cham)
- 1/2 cup water
- 1/4 cup fish sauce
- 1/4 cup granulated sugar
- 2 garlic, cloves, minced
- 1 bird's eye chili, thinly sliced (or more, to taste)
- 2 tablespoons lime juice, freshly squeezed
For Serving
- 4 cups hot steamed rice
- 1/4 cup scallion oil, as needed
- 1 cucumber, sliced
- 2 carrots, peeled and cut into sticks
- 4 large eggs, fried
Instructions
- 1
In a large mixing bowl, combine the chicken thighs, soy sauce, minced lemongrass, fish sauce, oyster sauce, minced garlic, minced shallot, grated ginger, brown sugar, honey, and vegetable oil. Use your hands to thoroughly mix all ingredients, ensuring the chicken is well coated. This is your 'Vietnamese massage' to tenderize the chicken. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the dipping sauce. In a separate bowl, combine water, fish sauce, granulated sugar, minced garlic, sliced bird's eye chili, and lime juice. Stir with a spoon until the sugar is fully dissolved. Taste and adjust seasonings if desired.
⏱️ 5 min
- 3
Heat a large non-stick pan or cast-iron skillet over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down. Cook for 8-10 minutes, or until the skin is deeply caramelized and golden brown and releases easily from the pan.
⏱️ 10 min
- 4
Flip the chicken thighs and continue to cook for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove the chicken from the pan and let it rest on a cutting board for a few minutes.
⏱️ 10 min
- 5
Slice the cooked chicken thighs into strips. Arrange the hot steamed rice on serving plates. Top the rice with the sliced lemongrass chicken. Garnish generously with scallion oil. Arrange cucumber slices, carrot sticks, and a fried egg alongside the chicken and rice.
⏱️ 5 min
- 6
Serve the prepared dipping sauce on the side for drizzling over the chicken and rice, or pour it directly over the dish. Enjoy your Vietnamese Lemongrass Chicken!
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Lemongrass Chicken
For the Lemongrass Chicken Marinade
- 2 pounds boneless, skin-on chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons fresh lemongrass, finely minced
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 3 garlic, cloves, minced
- 1 shallot, medium, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon brown sugar, packed
- 1 tablespoon honey
- 1 tablespoon vegetable oil
For the Dipping Sauce (Nuoc Cham)
- 1/2 cup water
- 1/4 cup fish sauce
- 1/4 cup granulated sugar
- 2 garlic, cloves, minced
- 1 bird's eye chili, thinly sliced (or more, to taste)
- 2 tablespoons lime juice, freshly squeezed
For Serving
- 4 cups hot steamed rice
- 1/4 cup scallion oil, as needed
- 1 cucumber, sliced
- 2 carrots, peeled and cut into sticks
- 4 large eggs, fried
Instructions
- 1
In a large mixing bowl, combine the chicken thighs, soy sauce, minced lemongrass, fish sauce, oyster sauce, minced garlic, minced shallot, grated ginger, brown sugar, honey, and vegetable oil. Use your hands to thoroughly mix all ingredients, ensuring the chicken is well coated. This is your 'Vietnamese massage' to tenderize the chicken. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min - 2
While the chicken is marinating, prepare the dipping sauce. In a separate bowl, combine water, fish sauce, granulated sugar, minced garlic, sliced bird's eye chili, and lime juice. Stir with a spoon until the sugar is fully dissolved. Taste and adjust seasonings if desired.
⏱️ 5 min - 3
Heat a large non-stick pan or cast-iron skillet over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down. Cook for 8-10 minutes, or until the skin is deeply caramelized and golden brown and releases easily from the pan.
⏱️ 10 min - 4
Flip the chicken thighs and continue to cook for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove the chicken from the pan and let it rest on a cutting board for a few minutes.
⏱️ 10 min - 5
Slice the cooked chicken thighs into strips. Arrange the hot steamed rice on serving plates. Top the rice with the sliced lemongrass chicken. Garnish generously with scallion oil. Arrange cucumber slices, carrot sticks, and a fried egg alongside the chicken and rice.
⏱️ 5 min - 6
Serve the prepared dipping sauce on the side for drizzling over the chicken and rice, or pour it directly over the dish. Enjoy your Vietnamese Lemongrass Chicken!