Vietnamese Lemongrass Chicken (Cơm Gà Xả)
Vietnamese Lemongrass Chicken (Cơm Gà Xả)
Ingredients
For the Lemongrass Chicken
- 4 chicken thighs, skin-on, bone-in
- 2 tablespoons soy sauce
- 2 tablespoons lemongrass, finely minced
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 4 garlic, cloves, minced
- 2 shallots, minced
- 1 tablespoon ginger, grated
- 1 tablespoon brown sugar, packed
- 1 tablespoon honey
- 2 tablespoons vegetable oil, for marinade and cooking
For the Dipping Sauce (Nước Chấm)
- 1/2 cup warm water
- 1/4 cup fish sauce
- 1 garlic, clove, minced
- 1 red chilies, thinly sliced (or 1/2 teaspoon minced)
- 2 tablespoons granulated sugar
- 2 tablespoons lime juice, freshly squeezed
For Serving
- 4 cups cooked white rice, hot
- 1 cucumber, sliced
- 1 carrots, julienned
- 4 eggs
- 2 tablespoons scallion oil
Instructions
- 1
In a large mixing bowl, combine the soy sauce, minced lemongrass, fish sauce, oyster sauce, minced garlic, minced shallots, grated ginger, packed brown sugar, honey, and 1 tablespoon of vegetable oil. Mix well to create the marinade.
⏱️ 5 min
- 2
Add the chicken thighs to the marinade. Using your hands, thoroughly 'massage' the chicken, ensuring each piece is completely coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2 hours for deeper flavor. You can also marinate overnight.
⏱️ 5 min
- 3
While the chicken marinates, prepare the dipping sauce. In a small bowl, combine the warm water, fish sauce, minced garlic, sliced red chilies, granulated sugar, and freshly squeezed lime juice. Stir until the sugar is fully dissolved. Set aside.
⏱️ 5 min
- 4
Heat the remaining 1 tablespoon of vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once hot, carefully place the marinated chicken thighs skin-side down in the pan. Cook for 6 minutes, allowing the skin to crisp and caramelize to a golden brown.
⏱️ 6 min
- 5
Flip the chicken thighs and cook for another 6 to 8 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F. The chicken should be beautifully browned and caramelized on both sides.
⏱️ 8 min•🌡️ 165
- 6
Remove the cooked chicken from the pan and let it rest on a cutting board for 5 minutes. While the chicken rests, fry the eggs sunny-side up in the same pan or a separate one, to your desired doneness.
⏱️ 5 min
- 7
Slice the rested chicken thighs into desired pieces. Prepare your serving components: ensure you have hot cooked white rice, sliced cucumber, and julienned carrots ready.
⏱️ 3 min
- 8
To serve, place a generous portion of hot white rice on each plate. Arrange the sliced lemongrass chicken, sliced cucumber, julienned carrots, and a fried egg on top of the rice. Drizzle with scallion oil and a generous amount of the prepared dipping sauce. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Lemongrass Chicken (Cơm Gà Xả)
Ingredients
For the Lemongrass Chicken
- 4 chicken thighs, skin-on, bone-in
- 2 tablespoons soy sauce
- 2 tablespoons lemongrass, finely minced
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 4 garlic, cloves, minced
- 2 shallots, minced
- 1 tablespoon ginger, grated
- 1 tablespoon brown sugar, packed
- 1 tablespoon honey
- 2 tablespoons vegetable oil, for marinade and cooking
For the Dipping Sauce (Nước Chấm)
- 1/2 cup warm water
- 1/4 cup fish sauce
- 1 garlic, clove, minced
- 1 red chilies, thinly sliced (or 1/2 teaspoon minced)
- 2 tablespoons granulated sugar
- 2 tablespoons lime juice, freshly squeezed
For Serving
- 4 cups cooked white rice, hot
- 1 cucumber, sliced
- 1 carrots, julienned
- 4 eggs
- 2 tablespoons scallion oil
Instructions
- 1
In a large mixing bowl, combine the soy sauce, minced lemongrass, fish sauce, oyster sauce, minced garlic, minced shallots, grated ginger, packed brown sugar, honey, and 1 tablespoon of vegetable oil. Mix well to create the marinade.
⏱️ 5 min - 2
Add the chicken thighs to the marinade. Using your hands, thoroughly 'massage' the chicken, ensuring each piece is completely coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2 hours for deeper flavor. You can also marinate overnight.
⏱️ 5 min - 3
While the chicken marinates, prepare the dipping sauce. In a small bowl, combine the warm water, fish sauce, minced garlic, sliced red chilies, granulated sugar, and freshly squeezed lime juice. Stir until the sugar is fully dissolved. Set aside.
⏱️ 5 min - 4
Heat the remaining 1 tablespoon of vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once hot, carefully place the marinated chicken thighs skin-side down in the pan. Cook for 6 minutes, allowing the skin to crisp and caramelize to a golden brown.
⏱️ 6 min - 5
Flip the chicken thighs and cook for another 6 to 8 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F. The chicken should be beautifully browned and caramelized on both sides.
⏱️ 8 min•🌡️ 165 - 6
Remove the cooked chicken from the pan and let it rest on a cutting board for 5 minutes. While the chicken rests, fry the eggs sunny-side up in the same pan or a separate one, to your desired doneness.
⏱️ 5 min - 7
Slice the rested chicken thighs into desired pieces. Prepare your serving components: ensure you have hot cooked white rice, sliced cucumber, and julienned carrots ready.
⏱️ 3 min - 8
To serve, place a generous portion of hot white rice on each plate. Arrange the sliced lemongrass chicken, sliced cucumber, julienned carrots, and a fried egg on top of the rice. Drizzle with scallion oil and a generous amount of the prepared dipping sauce. Serve immediately.
⏱️ 3 min