Vietnamese Lemongrass Chicken (Printable version)
Succulent chicken in fragrant lemongrass marinade, pan-seared until golden and aromatic.
# Ingredient List:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into large pieces
→ Marinade
02 - 3 stalks fresh lemongrass, white parts finely minced
03 - 3 garlic cloves, minced
04 - 2 shallots, finely chopped
05 - 1 tablespoon brown sugar
06 - 2 tablespoons fish sauce
07 - 1 tablespoon soy sauce (use tamari for gluten-free)
08 - 1 teaspoon ground black pepper
09 - 2 tablespoons vegetable oil
→ To Cook
10 - 1 tablespoon vegetable oil
→ Garnish & Serving
11 - 1 red chili, thinly sliced (optional)
12 - 2 scallions, sliced
13 - Fresh cilantro leaves
14 - Steamed jasmine rice or vermicelli noodles
# How to Make It:
01 - In a large bowl, combine lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, black pepper, and vegetable oil. Mix well to form a homogeneous marinade.
02 - Add the chicken pieces to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight for optimal flavor penetration.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering.
04 - Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes on each side until golden brown and cooked through to an internal temperature of 165°F.
05 - Remove from heat and immediately garnish with sliced chili, scallions, and fresh cilantro.
06 - Serve hot alongside steamed jasmine rice or vermicelli noodles.
# Expert Suggestions:
01 -
- The marinade transforms simple chicken into something that tastes like it came from a street cart in Hanoi
- It comes together faster than you can order takeout but tastes infinitely better
02 -
- Overcrowding the pan steams the meat instead of searing it, so cook in batches if needed
- Let the chicken rest on a cutting board for five minutes after cooking so the juices redistribute
03 -
- Pounding the chicken slightly to even thickness helps it cook more evenly
- Reserve a tablespoon of the raw marinade to brush on during the last minute of cooking for extra flavor