Vietnamese Lemongrass Chicken (Printable View)
Tender chicken pieces marinated in fresh lemongrass, garlic, and spices, then seared until golden. Aromatic, savory Vietnamese classic ready in 40 minutes.
# What You'll Need:
→ 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 Steps:
01 - In a large bowl, combine lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, black pepper, and vegetable oil. Mix well to form the 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 best flavor.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
04 - Add the marinated chicken in a single layer (work in batches if necessary). Sear for 3–4 minutes on each side until golden and cooked through.
05 - Remove from heat. Garnish with sliced chili, scallions, and fresh cilantro. Serve hot with steamed jasmine rice or vermicelli noodles.
# Expert Advice:
01 -
- The marinade creates an incredible depth of flavor that tastes like you spent hours on it
- Chicken thighs stay impossibly juicy even after high-heat searing
- Everything comes together in one pan with minimal cleanup
02 -
- Overcrowding the pan steams the chicken instead of searing it, so work in batches for that golden crust
- Fresh lemongrass is non-negotiable here, as the paste version lacks the same bright, citrusy complexity
03 -
- Freeze the lemongrass stalks for 10 minutes before mincing to make them easier to chop
- Let the chicken rest at room temperature for 20 minutes before cooking for more even searing