Vietnamese Lemongrass Chicken
30 mins
Serves 1
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Vietnamese Lemongrass Chicken
youtube.com
30 mins
Serves 1
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Directions
1
Combine lemongrass, shallots, garlic, ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and neutral oil in a mixing bowl.
2
Mix well.
3
Add the chicken thighs and coat them thoroughly in the marinade.
4
Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
5
In a small bowl, dissolve sugar in warm water.
6
Stir in fish sauce and lime juice.
7
Add minced garlic and chili.
8
Set aside.
9
Heat a large skillet or grill pan over medium heat.
10
Lightly oil the pan if needed.
11
Place the marinated chicken thighs smooth-side down.
12
Cook for 5–6 minutes on the first side until caramelized and golden.
13
Flip and cook the other side for another 5–6 minutes, or until cooked through and slightly charred around the edges.
14
Let the chicken rest for 2–3 minutes, then slice or serve whole.
15
Serve over steamed jasmine rice, pickled vegetables, or cucumber slices.
16
Drizzle with nước chấm or serve it on the side for dipping.
Ingredients
6 units boneless chicken thighs
1.5 tablespoons soy sauce
2 tablespoons lemongrass, finely minced
1 tablespoon fish sauce
3 tablespoons oyster sauce
2 tablespoons shallots, finely minced
6 units garlic cloves, minced
1.5 teaspoons fresh ginger, grated
1.5 tablespoons brown sugar
1.5 tablespoons honey
1.5 tablespoons neutral oil
0.25 cup warm water
2 tablespoons fish sauce
3 cloves garlic, finely minced
2 units bird’s eye chili, finely chopped
1.5 tablespoons sugar
1 tablespoon lime juice
hot steam rice
scallion oil
Equipment
mixing bowl
large skillet or grill pan
Tips
For best results, spoon some leftover marinade over the chicken in the final minute of cooking to enhance the glaze.
Adjust dipping sauce to taste by adding more lime for tartness, sugar for sweetness, or chili for spiciness.
Vietnamese Lemongrass Chicken | Clip Recipe