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Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken

Tender pieces of chicken marinated in lemongrass, garlic, and soy sauce, then seared and baked to perfection. This Vietnamese Lemongrass Chicken bursts with vibrant flavors of citrusy lemongrass, savory garlic, and hints of sweetness.
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Prep Time 15 minutes
Cook Time 35 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Vietnamese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 stalks fresh lemongrass tough ends trimmed, tender white parts finely chopped
  • 4 cloves garlic minced
  • 1 shallot minced
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 teaspoon black pepper freshly ground
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons vegetable oil for searing

Equipment

  • Mixing bowl
  • Plastic wrap or cover
  • Large skillet
  • Baking dish
  • Oven

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the lemongrass by trimming off the tough ends and outer layers, then finely chop the tender white parts. Bruise the stalks with the back of your knife before chopping to release more flavor.
  3. Mince the garlic and shallot.
  4. In a large bowl, combine the chopped lemongrass, minced garlic, minced shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes. Whisk until the honey is fully dissolved.
  5. Cut the chicken thighs into bite-sized pieces and add them to the marinade, tossing to coat every piece thoroughly.
  6. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for 30 minutes minimum, or up to overnight for best flavor development.
  7. Heat vegetable oil in a large skillet over medium-high heat until it shimmers (about 2-3 minutes).
  8. Add the marinated chicken pieces to the skillet, searing 6-8 pieces at a time and leaving space between each piece to avoid overcrowding.
  9. Sear the chicken for 2-3 minutes per side, or until deep golden-brown.
  10. Transfer the seared chicken to a baking dish, scraping any remaining marinade over the top.
  11. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
  12. Serve the Vietnamese lemongrass chicken hot with steamed jasmine rice and garnish with sliced green onions and cilantro, if desired.

Notes

Lemongrass adds a unique citrusy and floral flavor. If fresh lemongrass is not available, use 2-3 tablespoons lemongrass paste or 2 teaspoons dried lemongrass powder with 1 tablespoon lemon zest. For stronger lemongrass flavor, bruise the stalks before chopping. The longer you marinate (up to overnight), the more flavorful it will be. Avoid overcrowding when searing to ensure proper browning. Can use chicken breasts instead of thighs but reduce baking time to 15-18 minutes. For spicier kick, increase red pepper flakes or add fresh chopped chili peppers.