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Vietnamese lemongrass chicken recipe

Vietnamese lemongrass chicken recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

Pound chicken thighs flat, marinate in a mixture of lemongrass, soy sauce and fish sauce, then barbecue to get delicious, Vietnamese-style chicken.

1 person made this

IngredientsServes: 4

  • 2 tablespoons rapeseed oil
  • 2 tablespoons finely chopped lemongrass
  • 1 tablespoon lemon juice
  • 2 teaspoons soy sauce
  • 2 teaspoons light brown sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon fish sauce
  • 675g chicken thighs, or more to taste, pounded to an even thickness

MethodPrep:10min ›Cook:10min ›Extra time:20min marinating › Ready in:40min

  1. Mix oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
  2. Marinate chicken in the fridge for 20 minutes to 1 hour.
  3. Preheat barbecue for medium heat and lightly oil the grate.
  4. Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
  5. Barbecue chicken until cooked through, 3 to 5 minutes per side.

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Vietnamese Lemongrass Chicken

STEP 1
Combine the chicken, fish sauce, sugar, cornflour and half the lemongrass in a large bowl. Leave to marinate for 10 minutes.

STEP 2
Heat 1 tablespoon of the vegetable oil in wok over high heat. Add remaining lemongrass, garlic, chilli and onion and stir-fry for a minute. Push all the ingredients to the side to make a space for the chicken. Add the remaining 1 tablespoon of oil and then add the chicken. Spread the chicken out and allow to cook for 2-3 minutes or until starting to brown. Then stir-fry and toss everything together. Add the coconut water and simmer for 5 minutes or until the chicken is cooked through and the sauce has thickened slightly.

STEP 3
Serve the chicken with steamed rice and top with coriander leave if using.


Ingredients, Substitutions & Adjustments

  • Chicken thighs – You can use any cut of chicken for this recipe. I chose to use bone-in, skin-on chicken thighs because I love how juicy and flavorful they are. If you do choose to use different cuts, make sure to adjust your cooking time accordingly. Different parts of the chicken cook differently.
  • Lemongrass – This is the main flavor component of this dish. It has a light, lemon-y like flavor that works really well with meats. There isn’t a substitute for lemongrass. If you can’t find lemongrass, use a tablespoon of lime as a substitute.
  • Fish sauce, oyster sauce & soy sauce – These 3 sauces add different variations of umami and salty flavors to the chicken. My preferred fish sauce brands are Three Crabs or Red Boat. My preferred soy sauce brand is Kikkoman. Use tamari as a substitute for soy sauce if you want to make this dish gluten free. My preferred oyster sauce brand is Lee Kum Kee.
  • Garlic & shallot – Add more flavor to the chicken.
  • Honey & brown sugar – Adds different variations of sweetness to the dish.
  • Vegetable oil – Vegetable ensures the chicken doesn’t stick to the sheet pan. Any kind of neutral oil works for this recipe.


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Lemongrass Chicken Banh Mi Recipe: Instructions

Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.

Then prepare the chicken. In the bowl of a food processor, add 2 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth.

Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.

Heat the remaining 2 tablespoons oil on a cast iron skillet or grill pan over medium-high heat. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a cutting board.

To assemble the sandwiches, combine the mayonnaise, Sriracha, and lime juice.

Open up each piece of bread, and spread the sriracha mayonnaise on each side.

Fill with the pickled carrots and daikon…

Slice the cooked chicken, and add it to the sandwiches…

Along with sliced jalapeños and cilantro. Serve!

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Gallery

  • 1 1/2 pounds skinless, boneless chicken thighs, fat trimmed, meat cut into 3/4-inch pieces
  • 1/4 cup plus 2 tablespoons canola oil
  • Kosher salt and freshly ground pepper
  • 2 plump stalks of lemongrass, tender white inner bulb only, minced
  • 1 medium red onion, quartered lengthwise and thinly sliced crosswise
  • 2 teaspoons minced garlic
  • 1/4 cup Chinese cooking wine, sake or water
  • 1/2 cup Vietnamese Stir-fry Sauce
  • 1 tablespoon plus 1 teaspoon oyster sauce
  • 1 teaspoon Asian chili paste
  • 4 large scallions, cut into 1/2-inch lengths
  • 5 small dried red chiles
  • 1 large jalapeño, seeded and thinly sliced

In a medium bowl, toss the chicken pieces with 2 tablespoons of the canola oil, 1 1/2 teaspoons of kosher salt and 3/4 teaspoon of pepper.

In a large skillet or a wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear. Add half of the chicken and stir-fry over high heat until browned in spots, about 3 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken.

Heat the remaining 2 tablespoons of oil in the skillet. Add the lemongrass, onion and garlic and cook over high heat, stirring, until fragrant, 2 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the Vietnamese Stir-fry Sauce, oyster sauce, chili paste, scallions, dried chiles and jalapeño bring to a boil. Add the chicken to the sauce and simmer until heated through, then serve.


Braised Lemongrass-Chili Chicken

Gà Kho Xả Ởt, which translates to Braised Lemongrass-Chili Chicken, is a juicy chicken recipe that will instantly transport you to Vietnam through the smells and tastes of lemongrass, chilies, and garlic.

In Vietnam, lemongrass is believed to have therapeutic qualities and aid in digestion. Used for its beautiful fragrance in many marinades and broths, lemongrass is an important ingredient in Vietnamese cuisine.

When choosing lemongrass, buy stalks that are rigid, tight, and 1/2 - 3/4 inches at its widest point. Avoid old ones that are dry or bend easily. Once purchased, they will keep in the vegetable crisper for 1-2 weeks or frozen for 3 months.

To mince lemongrass, chop off the 1/2 inch of tough bottom and the green, woody top section (which can be boiled in water with honey to produce a lemongrass tea). Peel away the dry outer layers until you reach a smooth and tight stalk. Cut the stalk into 3 inch sections, and cut those sections in half lengthwise to produce a stable surface for mincing. Alternatively, a food processor can be used for mincing.

&bullThai bird's eye chili can be substituted with chile de árbol.

&bullIf in doubt about which fish sauce to buy, the label should say "nước mắm" and the only ingredients should be anchovies (cá cơm) and salt. Fish sauce has gradations of quality and flavor, similar to olive oil, and the best ones are known to come from the island of Phú Quốc.


Vietnamese Grilled Chicken (Ga Nuong)

Vietnamese grilled chicken (Ga Nuong) is a an easy weeknight recipe. The chicken is infused with the flavors of five spice, fish sauce, soy sauce, and other quick pantry items.

This is also the same recipe used in the well known Vietnamese sandwich, Banh Mi Ga Nuong.

For the longest time, I wasn't able to replicate the recipe . until now. With help from a great cook who worked in a Vietnamese deli, I finally can make these at home.

The cuts of chicken are usually bone-in chicken quarters, with thighs and legs attached. They are butterflied around the bone to lay flat for faster and even cooking. However, you can use any cut of chicken. To satisfy a large crowd, I prefer chicken wings.

At the restaurant, the chicken goes on a wire rack to roast in the oven, but you can also throw these babies onto the grill. Before the chicken finish cooking, brush on another layer of sauce from the pan drippings. This not only makes the chicken moist, it also provides a shiny finish and another layer of amazing flavor.


Vietnamese Lemongrass Chicken with Caramel Sauce

In a small saucepan, combine 1/2 cup of the water with the sugar and bring to a boil over high heat. Boil without stirring until an amber caramel syrup forms, 6 to 8 minutes. Remove from the heat and carefully pour in the remaining 1/2 cup of water. Boil until the caramel is syrupy, about 4 minutes longer. Swirl in the lemon juice. Transfer the caramel sauce to a medium bowl.

In a bowl, mix 2 tablespoons of the fish sauce with the cornstarch and pepper add the chicken and stir to coat.

In a wok, heat 2 tablespoons of the oil until smoking. Add the lemongrass, onion, garlic and ginger and stir-fry over high heat until the garlic is golden, about 2 minutes. Add the remaining 1 tablespoon of oil. Add the chicken and stir-fry until the chicken turns white, about 3 minutes. Add the carrot, the remaining 2 tablespoons of fish sauce, the cayenne and 3 tablespoons of the caramel sauce and cook over moderate heat, stirring, until the chicken is glazed, about 4 minutes. Stir in the broth, simmer for 30 seconds and serve.


Vietnamese Lemongrass Chicken

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Ingredients

  • 500 g whole chicken legs (approx. 2 whole chicken legs), with skin and bone, cut in pieces (4-5 cm)
  • 10 g fish sauce
  • 15 g garlic cloves, minced
  • 1 tbsp curry powder
  • ½ tsp salt
  • 1 ½ tsp sugar
  • 1 tsp dark soy sauce
  • 20 g cooking oil
  • 2 stalks fresh lemongrass, white part only, cut in pieces
  • 50 g shallots (approx. 1 shallot)
  • ½ fresh red chilli, deseeded, chopped, to garnish