Vietnamese Lemongrass Chicken (Printable)

Succulent chicken with fragrant lemongrass marinade, pan-seared until golden and served over jasmine rice.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless skinless chicken thighs cut into large pieces

→ Marinade

02 - 3 stalks fresh lemongrass white parts finely minced
03 - 3 garlic cloves minced
04 - 2 shallots finely chopped
05 - 1 tablespoon brown sugar
06 - 2 tablespoons fish sauce
07 - 1 tablespoon soy sauce
08 - 1 teaspoon ground black pepper
09 - 2 tablespoons vegetable oil

→ To Cook

10 - 1 tablespoon vegetable oil

→ Garnish & Serving

11 - 1 red chili thinly sliced
12 - 2 scallions sliced
13 - Fresh cilantro leaves
14 - Steamed jasmine rice or vermicelli noodles

# Directions:

01 - Combine lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, black pepper, and 2 tablespoons vegetable oil in a large bowl. Mix thoroughly until sugar dissolves completely.
02 - Add chicken pieces to the bowl and toss to coat evenly with marinade. Cover tightly and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
03 - Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
04 - Arrange marinated chicken in a single layer without overcrowding. Cook in batches if necessary. Sear for 3 to 4 minutes per side until golden brown and cooked through with internal temperature reaching 165°F.
05 - Transfer chicken to serving platter. Top with sliced red chili, scallions, and fresh cilantro. Serve immediately accompanied by steamed jasmine rice or vermicelli noodles.

# Expert Tips:

01 -
  • The marinade creates this incredible caramelized crust that locks in all the juices
  • Its one of those dishes that tastes like you spent hours on it but actually comes together quickly
  • The leftovers are even better the next day, if you somehow have any left
02 -
  • Overcrowding the pan will steam the chicken instead of searing it, so work in batches if needed
  • Lemongrass can be tough to chop finely, so I often pulse it in a food processor with the other aromatics
03 -
  • If you can find fresh lemongrass paste at an Asian market, it works beautifully and saves prep time
  • Leftovers reheat wonderfully in a skillet over medium heat, or you can slice them cold over salads

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