This Vietnamese-inspired lemongrass chicken recipe is perfect for those who love a mix of tangy and savoury flavours. This dish is known for its aromatic flavours and it is a popular Southeast Asian cuisine. The key to maximising the flavour is to marinate the chicken for as long as possible. Lemongrass chicken is my go-to dish whenever I go to Vietnamese restaurants because the flavour is so refreshing and the meal is always satisfying. With this fool-proof recipe, you can also whip it out easily in your own kitchen! You can use fresh lemongrass or you can buy frozen lemongrass from Asian supermarkets.

Tip #1

Marinade Time: For the best flavour, allow the chicken to marinate overnight.

Tip #2

High Heat Cooking: Cook the chicken on medium-high heat to achieve a nice sear on the outside while keeping it juicy on the inside. This also helps to lock in the flavours.

Tip #3

Proper Garnishing: Enhance the dish with fresh garnishes like green onions, cilantro, and lime wedges. These add a fresh burst of flavour and colour, making the overall taste and presentation even better.

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Pan Fried Lemongrass Chicken

Preparation Time: 1 hour

Servings: 4

Ingredients

Chicken marinade:

4 boneless, skinless chicken thighs or breasts
1 tsp baking soda
1/2 cup finely minced lemongrass
3 cloves of garlic, minced
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons brown sugar
1 tablespoon vegetable oil
1 teaspoon freshly ground black pepper
1 tablespoon lime juice

Dipping sauce:

2 tablespoons fish sauce
3 tablespoons water
2 tablespoons rice vinegar
2 tablespoon sugar
1 garlic clove, minced
1 red chilli, finely chopped

Optional garnish:

sliced green onions
cilantro
lime wedges

Preparation

Combine chicken and baking soda in a mixing bowl. Marinade for 15 minutes.
In a bowl, combine minced lemongrass, garlic, fish sauce, soy sauce, brown sugar, 1 tablespoon of vegetable oil, black pepper, and lime juice. Mix well to create the marinade.
Place the chicken in the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or for best results, leave it to marinate overnight in the fridge.
Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Once hot, add the marinated chicken pieces to the pan. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Once cooked, transfer the chicken to a serving plate. Optionally, garnish with sliced green onions, cilantro, and serve with lime wedges. It pairs well with steamed rice or a light salad.