My Vietnamese lemongrass chicken will transport you to Vietnam. With my lemongrass marinade you’ll have the best juicy succulent chicken. This lemongrass chicken recipe was inspired from some of my favorite Vietnamese restaurants in NYC.
Lucky for me, lemongrass grows like garden weeds in my backyard. But it’s easily found in Asian groceries and perhaps large chain supermarkets.
Through some trial and error, I’ve learned a few key tips for cooking the best Vietnamese lemongrass chicken at home.
Here’s how to make it!
Ingredients:
Makes 2-3 servings
4 boneless chicken thighs skin on
2 lemongrass stalks
1/2 shallot
4 garlic cloves
2 tablespoon fish sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon pure sesame oil
1/2 teaspoon ground white pepper
1/4 cup brown sugar
1 teaspoon paprika
1 teaspoon vegetable oil
Cut lemongrass in half and discard top portion. Chop of a small portion of the bottom end. Peel of two outer layers and discard. Mince the lemongrass stems along with shallot and garlics.
Place into a bowl large enough to marinade the chicken.
Even out the surface of the chicken thigh with a meat mallet or the back of a heavy chef knife. This will ensure that the chicken cooks evenly.
Place bowl with the chopped lemongrass, shallot and garlic. Then add all of the seasonings. Combine well and marinade for at least one hour. Overnight yields the best flavorful results.
Add 4 tablespoons of oil to a pan and heat on medium low heat. Cook chicken 3 minutes per side or until cooked.
Enjoy with rice or a as a sandwich!
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