Lemongrass Chicken Rice Plate
Directions
- 1Peel and roughly chop the lemongrass.
- 2Add the chopped lemongrass and garlic to a food processor and mix.
- 3In a bowl, mix chicken thighs with oyster sauce, garlic powder, black pepper, Knorr seasoning sauce, brown sugar, and the lemongrass-garlic mix.
- 4Marinate for at least 4 hours, or overnight.
- 5Air fry the chicken thighs for 13-15 minutes on each side at 375 degrees, until the internal temperature reaches 165 degrees.
- 6Fry eggs in a pan.
- 7Prepare scallion oil by mixing chopped green onions, salt, and oil in a bowl and microwaving for 1 minute.
- 8Serve the chicken with rice, tomatoes, cucumbers, scallion oil, and fish sauce.
Ingredients
- 3 lbs chicken thigh
- 4 tbsp garlic
- 3 tbsp minced lemongrass
- 4 tbsp oyster sauce
- 2 tbsp brown sugar
- 1 tbsp Knorr seasoning
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 1 cup chopped green onions
- 1 pinch salt
- 1 tbsp oil
- 0 tomatoes
- 0 cucumbers
- 0 fish sauce
Equipment
food processorair fryerfrying pan
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