Vietnamese Lemongrass Chicken
Vietnamese Lemongrass Chicken
Ingredients
For the Chicken Marinade
- 2 skin-on chicken thighs
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons lemongrass, minced
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1/2 teaspoon Yum Yum powder
For the Sauce/Dressing
- 1 tablespoon garlic, minced
- 1 red chilies, sliced
- 2 tablespoons granulated sugar
- 1/4 cup fish sauce
- 1/4 cup water
- 1 tablespoon lime juice, freshly squeezed
Other Ingredients
- 1 tablespoon cooking oil
- 4 cups cooked rice
- 1 cucumber, sliced
- 4 eggs, fried
- 2 tablespoons green onions, chopped, for garnish
- 1 red chilies, sliced, for garnish
Instructions
- 1
Place the 2 skin-on chicken thighs into a mixing bowl. Add the minced garlic, minced ginger, minced lemongrass, brown sugar, soy sauce, fish sauce, and Yum Yum powder to the bowl.
⏱️ 5 min
- 2
Thoroughly mix all the ingredients with your hands, ensuring the chicken is well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or longer for more flavor.
⏱️ 5 min
- 3
In a small bowl or measuring cup, combine the minced garlic, sliced chilies, granulated sugar, fish sauce, and water. Add the freshly squeezed lime juice. Stir the mixture well to combine all ingredients and dissolve the sugar.
⏱️ 5 min
- 4
Place a wok or large skillet over low heat. Add the cooking oil and allow the wok to get nice and hot.
⏱️ 2 min
- 5
Carefully place the marinated chicken into the hot wok, skin side down. Let the chicken cook on low heat for about 10-12 minutes, allowing the skin to crisp up and the chicken to cook through.
⏱️ 12 min
- 6
Flip the chicken and cook on the other side for another 8-10 minutes, or until cooked through and nicely browned. Remove the cooked chicken from the wok and set aside. Drizzle any residual oil and flavorful bits from the wok over the cooked chicken.
⏱️ 10 min
- 7
Chop the cooked chicken into slices on a cutting board.
⏱️ 3 min
- 8
Place a generous portion of cooked rice in each serving bowl. Arrange the sliced chicken over the rice. Add cucumber slices to the side of the bowl.
⏱️ 5 min
- 9
Top each dish with a fried egg. Garnish with chopped green onions and additional sliced red chilies. Pour the prepared sauce/dressing generously over the entire dish before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken Marinade
- 2 skin-on chicken thighs
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons lemongrass, minced
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1/2 teaspoon Yum Yum powder
For the Sauce/Dressing
- 1 tablespoon garlic, minced
- 1 red chilies, sliced
- 2 tablespoons granulated sugar
- 1/4 cup fish sauce
- 1/4 cup water
- 1 tablespoon lime juice, freshly squeezed
Other Ingredients
- 1 tablespoon cooking oil
- 4 cups cooked rice
- 1 cucumber, sliced
- 4 eggs, fried
- 2 tablespoons green onions, chopped, for garnish
- 1 red chilies, sliced, for garnish
Instructions
- 1
Place the 2 skin-on chicken thighs into a mixing bowl. Add the minced garlic, minced ginger, minced lemongrass, brown sugar, soy sauce, fish sauce, and Yum Yum powder to the bowl.
⏱️ 5 min - 2
Thoroughly mix all the ingredients with your hands, ensuring the chicken is well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or longer for more flavor.
⏱️ 5 min - 3
In a small bowl or measuring cup, combine the minced garlic, sliced chilies, granulated sugar, fish sauce, and water. Add the freshly squeezed lime juice. Stir the mixture well to combine all ingredients and dissolve the sugar.
⏱️ 5 min - 4
Place a wok or large skillet over low heat. Add the cooking oil and allow the wok to get nice and hot.
⏱️ 2 min - 5
Carefully place the marinated chicken into the hot wok, skin side down. Let the chicken cook on low heat for about 10-12 minutes, allowing the skin to crisp up and the chicken to cook through.
⏱️ 12 min - 6
Flip the chicken and cook on the other side for another 8-10 minutes, or until cooked through and nicely browned. Remove the cooked chicken from the wok and set aside. Drizzle any residual oil and flavorful bits from the wok over the cooked chicken.
⏱️ 10 min - 7
Chop the cooked chicken into slices on a cutting board.
⏱️ 3 min - 8
Place a generous portion of cooked rice in each serving bowl. Arrange the sliced chicken over the rice. Add cucumber slices to the side of the bowl.
⏱️ 5 min - 9
Top each dish with a fried egg. Garnish with chopped green onions and additional sliced red chilies. Pour the prepared sauce/dressing generously over the entire dish before serving.
⏱️ 5 min