Vietnamese Lemongrass Chicken
Vietnamese Lemongrass Chicken
Ingredients
For the Chicken
- 8 chicken thighs, skin-on
- 1/2 cup fresh lemongrass, finely minced
- 8 cloves garlic, minced
- 1/3 cup fish sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 1 1/2 lime juice, from 1 1/2 limes
- 2 tablespoons neutral oil
- 1 teaspoon black pepper
For the Nuoc Chấm
- 1/2 cup warm water
- 1/3 cup fish sauce
- 1/4 cup fresh lime juice
- 1/4 cup sugar
- 2 garlic cloves, minced
- 2 tablespoons green onions, thinly sliced
- 1-2 Thai chilies, sliced, optional
To Serve
- jasmine rice, cooked, as needed
- cucumber, sliced
- tomato, wedges
- fresh cilantro, for garnish
Instructions
- 1
In a large bowl, whisk together the fresh lemongrass, minced garlic, 1/3 cup fish sauce, 3 tablespoons soy sauce, 1 tablespoon dark soy sauce, honey, brown sugar, lime juice, neutral oil, and black pepper until well combined. Add the 8 skin-on chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 10 min
- 2
Choose your preferred cooking method for the chicken. For the air fryer method: Preheat your air fryer to 375°F. Place the marinated chicken in the air fryer basket in a single layer, ensuring not to overcrowd. Cook for 18-22 minutes, flipping the chicken halfway through, until the internal temperature reaches 165°F and the skin is crispy. For the skillet method: Heat a large skillet over medium heat. Place the chicken skin-side down and cook for 7-9 minutes, or until the skin is crispy and golden brown. Flip the chicken and continue to cook for another 6-8 minutes, or until the internal temperature reaches 165°F.
⏱️ 22 min•🌡️ 375
- 3
While the chicken is cooking, prepare the Nuoc Chấm dipping sauce. In a separate medium bowl, combine the warm water, 1/3 cup fish sauce, fresh lime juice, sugar, minced garlic, thinly sliced green onions, and optional sliced Thai chilies. Whisk vigorously until the sugar has completely dissolved.
⏱️ 10 min
- 4
Once the chicken is fully cooked, remove it from the heat. Serve the Vietnamese Lemongrass Chicken immediately over a bed of freshly cooked jasmine rice. Garnish the plates with fresh sliced cucumber, tomato wedges, and fresh cilantro. Spoon the prepared Nuoc Chấm generously over the chicken just before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Lemongrass Chicken
For the Chicken
- 8 chicken thighs, skin-on
- 1/2 cup fresh lemongrass, finely minced
- 8 cloves garlic, minced
- 1/3 cup fish sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 1 1/2 lime juice, from 1 1/2 limes
- 2 tablespoons neutral oil
- 1 teaspoon black pepper
For the Nuoc Chấm
- 1/2 cup warm water
- 1/3 cup fish sauce
- 1/4 cup fresh lime juice
- 1/4 cup sugar
- 2 garlic cloves, minced
- 2 tablespoons green onions, thinly sliced
- 1-2 Thai chilies, sliced, optional
To Serve
- jasmine rice, cooked, as needed
- cucumber, sliced
- tomato, wedges
- fresh cilantro, for garnish
Instructions
- 1
In a large bowl, whisk together the fresh lemongrass, minced garlic, 1/3 cup fish sauce, 3 tablespoons soy sauce, 1 tablespoon dark soy sauce, honey, brown sugar, lime juice, neutral oil, and black pepper until well combined. Add the 8 skin-on chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 10 min - 2
Choose your preferred cooking method for the chicken. For the air fryer method: Preheat your air fryer to 375°F. Place the marinated chicken in the air fryer basket in a single layer, ensuring not to overcrowd. Cook for 18-22 minutes, flipping the chicken halfway through, until the internal temperature reaches 165°F and the skin is crispy. For the skillet method: Heat a large skillet over medium heat. Place the chicken skin-side down and cook for 7-9 minutes, or until the skin is crispy and golden brown. Flip the chicken and continue to cook for another 6-8 minutes, or until the internal temperature reaches 165°F.
⏱️ 22 min•🌡️ 375 - 3
While the chicken is cooking, prepare the Nuoc Chấm dipping sauce. In a separate medium bowl, combine the warm water, 1/3 cup fish sauce, fresh lime juice, sugar, minced garlic, thinly sliced green onions, and optional sliced Thai chilies. Whisk vigorously until the sugar has completely dissolved.
⏱️ 10 min - 4
Once the chicken is fully cooked, remove it from the heat. Serve the Vietnamese Lemongrass Chicken immediately over a bed of freshly cooked jasmine rice. Garnish the plates with fresh sliced cucumber, tomato wedges, and fresh cilantro. Spoon the prepared Nuoc Chấm generously over the chicken just before serving.
⏱️ 5 min