Lemongrass Chicken
Lemongrass Chicken
Ingredients
- 1/2 kilo chicken thigh fillet
For the Marinade
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 5 tablespoons lemongrass, chopped
- 6 garlic, cloves, chopped
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Green Onion Sauce
- 4-5 stalks spring onions, finely chopped
- 1/2 teaspoon lemongrass, finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 3-4 tablespoons cooking oil, heated
For the Sweetened Fish Sauce
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 1 tablespoon water
- 2 garlic, cloves, minced
- 1-2 red chillies, minced (adjust to taste)
Instructions
- 1
In a medium bowl, combine all the marinade ingredients: fish sauce, oyster sauce, soy sauce, dark soy sauce, chopped lemongrass, chopped garlic, sugar, salt, and black pepper. Mix well until thoroughly combined.
⏱️ 5 min
- 2
Add the chicken thigh fillet to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to allow the flavors to meld. If time allows, marinate overnight for best results.
⏱️ 5 min
- 3
While the chicken is marinating, prepare the Green Onion Sauce. In a heatproof bowl, combine the finely chopped spring onions, finely minced lemongrass, salt, and sugar.
⏱️ 5 min
- 4
Heat the cooking oil in a small pan until it is very hot (shimmering but not smoking). Carefully pour the hot oil over the spring onion mixture in the bowl. It should sizzle. Stir immediately to combine.
⏱️ 5 min
- 5
Next, prepare the Sweetened Fish Sauce. In a small bowl, whisk together the fish sauce, sugar, vinegar, and water until the sugar is dissolved. Stir in the minced garlic and minced red chillies.
⏱️ 5 min
- 6
Preheat your cooking appliance. If grilling, preheat a grill to medium-high heat (about 375-400°F or 190-200°C). If pan-frying, heat 1-2 tablespoons of cooking oil in a large skillet over medium-high heat. If air-frying, preheat to 375°F (190°C).
⏱️ 5 min
- 7
Cook the marinated chicken. For grilling, cook for 5-7 minutes per side, or until cooked through and nicely charred. For pan-frying, cook for 6-8 minutes per side, or until golden brown and cooked through. For air-frying, cook for 15-20 minutes, flipping halfway through, until crispy and cooked.
⏱️ 15 min
- 8
Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing, if desired.
⏱️ 5 min
- 9
Serve the Lemongrass Chicken hot, accompanied by the Green Onion Sauce and Sweetened Fish Sauce on the side. This dish pairs wonderfully with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Lemongrass Chicken
- 1/2 kilo chicken thigh fillet
For the Marinade
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 5 tablespoons lemongrass, chopped
- 6 garlic, cloves, chopped
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Green Onion Sauce
- 4-5 stalks spring onions, finely chopped
- 1/2 teaspoon lemongrass, finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 3-4 tablespoons cooking oil, heated
For the Sweetened Fish Sauce
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 1 tablespoon water
- 2 garlic, cloves, minced
- 1-2 red chillies, minced (adjust to taste)
Instructions
- 1
In a medium bowl, combine all the marinade ingredients: fish sauce, oyster sauce, soy sauce, dark soy sauce, chopped lemongrass, chopped garlic, sugar, salt, and black pepper. Mix well until thoroughly combined.
⏱️ 5 min - 2
Add the chicken thigh fillet to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to allow the flavors to meld. If time allows, marinate overnight for best results.
⏱️ 5 min - 3
While the chicken is marinating, prepare the Green Onion Sauce. In a heatproof bowl, combine the finely chopped spring onions, finely minced lemongrass, salt, and sugar.
⏱️ 5 min - 4
Heat the cooking oil in a small pan until it is very hot (shimmering but not smoking). Carefully pour the hot oil over the spring onion mixture in the bowl. It should sizzle. Stir immediately to combine.
⏱️ 5 min - 5
Next, prepare the Sweetened Fish Sauce. In a small bowl, whisk together the fish sauce, sugar, vinegar, and water until the sugar is dissolved. Stir in the minced garlic and minced red chillies.
⏱️ 5 min - 6
Preheat your cooking appliance. If grilling, preheat a grill to medium-high heat (about 375-400°F or 190-200°C). If pan-frying, heat 1-2 tablespoons of cooking oil in a large skillet over medium-high heat. If air-frying, preheat to 375°F (190°C).
⏱️ 5 min - 7
Cook the marinated chicken. For grilling, cook for 5-7 minutes per side, or until cooked through and nicely charred. For pan-frying, cook for 6-8 minutes per side, or until golden brown and cooked through. For air-frying, cook for 15-20 minutes, flipping halfway through, until crispy and cooked.
⏱️ 15 min - 8
Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing, if desired.
⏱️ 5 min - 9
Serve the Lemongrass Chicken hot, accompanied by the Green Onion Sauce and Sweetened Fish Sauce on the side. This dish pairs wonderfully with steamed rice.