Lemongrass Chicken Gimbap
Lemongrass Chicken Gimbap
Ingredients
For the Lemongrass Chicken
- 1 1/2 pounds chicken thighs, sliced into 1/4-inch strips
- 1 tablespoon lemongrass, minced
- 1 tablespoon garlic, minced
- 1 tablespoon shallots, minced
- 1 tablespoon granulated sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon black pepper
- 1 tablespoon cooking oil
For the Vietnamese Pickles
- 1 cup carrots, julienned
- 1 cup daikon radish, julienned
- 1/2 cup white vinegar
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup water
For the Gimbap Assembly
- 3 cups InnovAsian Sticky White Rice, cooked according to package instructions
- 1 cucumber, julienned
- 6 nori seaweed sheets
- 1/4 cup crushed peanuts, for topping
Optional Serving Suggestions
- as needed sriracha
- as needed nuoc cham, homemade or store-bought
Instructions
- 1
In a mixing bowl, combine the sliced chicken thighs with the minced lemongrass, minced garlic, minced shallots, 1 tablespoon of granulated sugar, fish sauce, soy sauce, and black pepper. Add 1 tablespoon of cooking oil to the chicken mixture and mix thoroughly until all the chicken pieces are well coated with the marinade. Let marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
⏱️ 15 min
- 2
While the chicken marinates, prepare the Vietnamese pickles. Julienne the carrots and daikon radish. In a separate bowl, whisk together the white vinegar, 1/4 cup of granulated sugar, salt, and water until the sugar and salt are dissolved. Pour the prepared pickling liquid over the julienned carrots and daikon. Stir to ensure they are submerged and set aside to pickle for at least 30 minutes.
⏱️ 5 min
- 3
Julienne the cucumber into thin strips and set aside.
⏱️ 5 min
- 4
Heat a large pan or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until it is fully cooked through and has developed a caramelized exterior, about 8-10 minutes. Set the cooked chicken aside.
⏱️ 10 min
- 5
Heat the InnovAsian Sticky White Rice according to the package instructions.
⏱️ 5 min
- 6
To assemble the gimbap, lay one nori seaweed sheet flat on a bamboo rolling mat. Evenly spread a thin layer of the prepared sticky white rice over the nori, leaving approximately a 1-inch border clear at the top edge of the nori sheet.
⏱️ 2 min
- 7
Arrange a line of the cooked lemongrass chicken, followed by a line of the pickled carrots and daikon (drained), and then a line of the julienned cucumber, placing them horizontally across the rice, slightly below the center.
⏱️ 2 min
- 8
Using the bamboo mat, carefully begin rolling the gimbap from the bottom edge, pressing firmly to create a tight, compact roll. Continue rolling until the entire sheet is rolled up, sealing the top edge with a little water if needed.
⏱️ 3 min
- 9
Repeat steps 6-8 for the remaining nori sheets and fillings. Once all gimbap rolls are assembled, slice each roll into bite-sized pieces using a sharp, wet knife.
⏱️ 10 min
- 10
Garnish the sliced gimbap with crushed peanuts for added crunch and texture. Serve immediately, with sriracha or homemade nuoc cham for dipping, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemongrass Chicken Gimbap
For the Lemongrass Chicken
- 1 1/2 pounds chicken thighs, sliced into 1/4-inch strips
- 1 tablespoon lemongrass, minced
- 1 tablespoon garlic, minced
- 1 tablespoon shallots, minced
- 1 tablespoon granulated sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon black pepper
- 1 tablespoon cooking oil
For the Vietnamese Pickles
- 1 cup carrots, julienned
- 1 cup daikon radish, julienned
- 1/2 cup white vinegar
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup water
For the Gimbap Assembly
- 3 cups InnovAsian Sticky White Rice, cooked according to package instructions
- 1 cucumber, julienned
- 6 nori seaweed sheets
- 1/4 cup crushed peanuts, for topping
Optional Serving Suggestions
- as needed sriracha
- as needed nuoc cham, homemade or store-bought
Instructions
- 1
In a mixing bowl, combine the sliced chicken thighs with the minced lemongrass, minced garlic, minced shallots, 1 tablespoon of granulated sugar, fish sauce, soy sauce, and black pepper. Add 1 tablespoon of cooking oil to the chicken mixture and mix thoroughly until all the chicken pieces are well coated with the marinade. Let marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
⏱️ 15 min - 2
While the chicken marinates, prepare the Vietnamese pickles. Julienne the carrots and daikon radish. In a separate bowl, whisk together the white vinegar, 1/4 cup of granulated sugar, salt, and water until the sugar and salt are dissolved. Pour the prepared pickling liquid over the julienned carrots and daikon. Stir to ensure they are submerged and set aside to pickle for at least 30 minutes.
⏱️ 5 min - 3
Julienne the cucumber into thin strips and set aside.
⏱️ 5 min - 4
Heat a large pan or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until it is fully cooked through and has developed a caramelized exterior, about 8-10 minutes. Set the cooked chicken aside.
⏱️ 10 min - 5
Heat the InnovAsian Sticky White Rice according to the package instructions.
⏱️ 5 min - 6
To assemble the gimbap, lay one nori seaweed sheet flat on a bamboo rolling mat. Evenly spread a thin layer of the prepared sticky white rice over the nori, leaving approximately a 1-inch border clear at the top edge of the nori sheet.
⏱️ 2 min - 7
Arrange a line of the cooked lemongrass chicken, followed by a line of the pickled carrots and daikon (drained), and then a line of the julienned cucumber, placing them horizontally across the rice, slightly below the center.
⏱️ 2 min - 8
Using the bamboo mat, carefully begin rolling the gimbap from the bottom edge, pressing firmly to create a tight, compact roll. Continue rolling until the entire sheet is rolled up, sealing the top edge with a little water if needed.
⏱️ 3 min - 9
Repeat steps 6-8 for the remaining nori sheets and fillings. Once all gimbap rolls are assembled, slice each roll into bite-sized pieces using a sharp, wet knife.
⏱️ 10 min - 10
Garnish the sliced gimbap with crushed peanuts for added crunch and texture. Serve immediately, with sriracha or homemade nuoc cham for dipping, if desired.
⏱️ 3 min