Vietnamese Lemongrass Chicken
Directions
- 1Combine lemongrass, shallots, garlic, ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and neutral oil in a mixing bowl.
- 2Mix well.
- 3Add the chicken thighs and coat them thoroughly in the marinade.
- 4Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
- 5In a small bowl, dissolve sugar in warm water.
- 6Stir in fish sauce and lime juice.
- 7Add minced garlic and chili.
- 8Set aside.
- 9Heat a large skillet or grill pan over medium heat.
- 10Lightly oil the pan if needed.
- 11Place the marinated chicken thighs smooth-side down.
- 12Cook for 5–6 minutes on the first side until caramelized and golden.
- 13Flip and cook the other side for another 5–6 minutes, or until cooked through and slightly charred around the edges.
- 14Let the chicken rest for 2–3 minutes, then slice or serve whole.
- 15Serve over steamed jasmine rice, pickled vegetables, or cucumber slices.
- 16Drizzle 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 bowllarge 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.
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