Vietnamese Lemongrass Chicken

I love food that smells as good as it tastes. Vietnamese Lemongrass Chicken is one of those dishes that fills your whole house with a wonderful scent. It is sweet and salty and has a tiny bit of spice. You might think making fancy Asian food at home is hard, but this one is very simple. I make it on busy weeknights when I want something that feels special but does not take all night. This chicken is juicy on the inside and has a nice brown crust on the outside.

Today you will learn how to pick the best ingredients and how to cook the chicken just right. I will show you my favorite way to prep the lemongrass so it is not woody or tough. We will talk about how to get that beautiful golden color without burning the meat. By the end of this page, you will be able to cook a meal that tastes like it came from a nice restaurant. Grab your apron and let us get started!

Check out the steps below to make this tasty dish tonight!

Why You Will Love This Fresh Chicken Dish

Lemongrass is a magic ingredient that makes everything taste bright. It has a citrus smell that reminds me of lemons but it is much more earthy. When you mix it with garlic and fish sauce, something amazing happens. The flavors sink deep into the chicken meat. My kids even like this because it is not too spicy unless you add extra peppers. It is a great way to try new flavors without being scared of the heat.

This dish is also great for your body. We use fresh herbs and lean meat to make a meal that fills you up but does not make you feel heavy. It goes well with so many things like rice or salad. You can even use the leftovers for a sandwich the next day. I once tried to make this with dried lemongrass from a jar, and it was not the same. Use the fresh stuff if you can find it because the smell is much better.

What You Need to Get Ready

Gathering your ingredients first makes cooking much easier. You will need about two pounds of chicken thighs. I always use boneless thighs because they stay juicy even if you cook them a little too long. Chicken breasts can get dry and tough very fast. You also need fresh lemongrass. Look for stalks that are firm and pale green at the bottom. Avoid the ones that look like dry wood or have a lot of brown spots.

For the sauce, you need fish sauce, soy sauce, and sugar. Fish sauce smells very strong in the bottle, but don’t let that scare you. It tastes savory and delicious once it is cooked. You will also need garlic, shallots, and maybe some red chili if you like a little kick. I use honey sometimes instead of sugar to get a stickier coating. Here is a list of everything you should have on your counter before you start.

• 2 lbs boneless skinless chicken thighs
• 3 stalks of fresh lemongrass (white parts only)
• 3 cloves of garlic, minced
• 1 large shallot, chopped small
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar or honey
• 1 tablespoon oil for frying
• Sliced cucumber and cilantro for serving

How to Prep the Lemongrass Correctly

Preparing lemongrass is the most important part of this recipe. If you don’t do it right, you might feel like you are eating bits of wood. First, cut off the bottom end of the stalk and the leafy green top. You only want the bottom four or five inches. Peel away the tough outer layers until you see the pale, soft middle. This part is much easier to chew and has the most flavor.

Once you have the soft core, slice it very thin. Then, chop it over and over until it looks like tiny bits of sand. I like to use a heavy knife for this. If you have a small food processor, you can toss the pieces in there to save time. Just make sure it is very fine so it sticks to the chicken. I learned the hard way that big chunks of lemongrass are not fun to bite into during dinner!

Making the Best Chicken Marinade

Now it is time to give the chicken some flavor. Put your chopped chicken pieces into a big bowl. Add the minced lemongrass, garlic, shallot, fish sauce, soy sauce, and sugar. Use your hands or a big spoon to mix it all up. Every piece of meat should be covered in the sauce. The sugar in the marinade is what helps the chicken turn brown and crispy in the pan later.

Let the chicken sit for at least thirty minutes. If you have time, let it sit for two hours in the fridge. This gives the flavors time to move into the meat. IMO, the longer it sits, the better it tastes. Just don’t leave it out on the counter for too long. Put a lid or some plastic wrap over the bowl so the smell of the fish sauce doesn’t fill up your whole fridge. It is a very strong smell!

Step by Step Cooking Guide

Heat a large skillet or a wok over medium-high heat. Add a little bit of oil and let it get hot. You can test the heat by putting one piece of chicken in. If it sizzles loudly, the pan is ready. Put the chicken pieces in a single layer. Do not crowd the pan! If you put too much meat in at once, the pan will get cold and the chicken will boil in its own juice instead of getting brown and crispy.

1. Heat the pan with oil until it is very hot.
2. Add chicken in batches so the pan stays hot.
3. Let the chicken sit for 3 to 4 minutes without moving it. This creates a crust.
4. Flip the pieces over and cook for another 3 to 5 minutes.
5. Make sure the chicken is cooked all the way through and no longer pink inside.
6. Remove the chicken and let it rest for two minutes before eating.

Common Mistakes to Avoid

One big mistake people make is using too much heat. Because there is sugar in the sauce, it can burn very quickly. If you see black smoke or the pan looks too dark, turn the heat down a little bit. You want a nice dark brown color, not a black burnt crust. Another mistake is using the green tops of the lemongrass. They are too tough to eat and won’t soften up no matter how long you cook them. Save the tops for making tea or soup instead.

I once forgot to dry my chicken before putting the marinade on. The extra water made the sauce too thin and it didn’t stick to the meat. Try to pat the chicken dry with a paper towel before you add the sauces. This helps the flavors stay right where they belong. Also, make sure your garlic is minced small. Big chunks of garlic can burn and taste bitter, which ruins the light taste of the lemongrass.

The Best Ways to Serve Your Chicken

This chicken is great because it fits with so many sides. The most classic way is to serve it over a big bowl of white jasmine rice. The rice soaks up any extra juice from the meat. I also love to add some fresh, crunchy vegetables. Sliced cucumbers and carrots help cool down the saltiness of the sauce. If you want to be extra fancy, you can make a quick pickle with vinegar and sugar for the carrots.

Another fun idea is to make a vermicelli noodle bowl. Boil some thin rice noodles and put the chicken on top. Add some shredded lettuce, mint, and bean sprouts. Pour a little bit of extra fish sauce over everything. This is a very light and healthy way to eat. Some people even use the chicken to make tacos with a little bit of lime juice. There are no wrong ways to enjoy this flavorful meal!

Storage and Reheating Tips

If you have leftovers, you are in luck. This chicken tastes even better the next day because the spices have more time to soak in. Put the extra chicken in a container with a tight lid. It will stay good in the fridge for about three days. I don’t suggest freezing it after it is cooked, as the texture can get a little bit soft. It is best eaten fresh or within a few days.

To reheat, use a pan on the stove with a tiny drop of water. This helps keep the meat from drying out. You can use a microwave, but be careful not to cook it too long or the chicken will get rubbery. Heat it in 30-second bursts until it is warm. FYI, this chicken is actually pretty good cold! I sometimes chop up the cold leftovers and put them right on top of a salad for a quick lunch at work.

Your Questions Answered

Sometimes cooking a new dish can be confusing. You might wonder about the ingredients or the tools you need. Here are some answers to things people ask me most often. I want you to feel confident when you step into your kitchen to make this recipe.

Can I use dried lemongrass instead of fresh?

It is best to use fresh. Dried lemongrass is often too tough and does not have the same bright citrus smell. If you must use dried, soak it in hot water first to soften it up.

Is this dish very spicy?

No, the main recipe is not spicy. The heat comes from the red chilies. If you want it mild, just leave the peppers out. The lemongrass and garlic provide most of the flavor.

What can I use if I don’t have fish sauce?

You can use extra soy sauce or a bit of Worcestershire sauce. It won’t taste exactly the same, but it will still be savory and delicious for your family dinner.

How do I know when the chicken is done?

The chicken should be 165 degrees F inside. If you don’t have a thermometer, cut a piece open. The meat should be white all the way through and the juices should be clear.

Can I make this with pork instead?

Yes! Thinly sliced pork shoulder works very well with this marinade. Cook it the same way in a hot pan until it is brown and cooked through. It is a great variation.

Enjoy Your Homemade Vietnamese Feast

Cooking this chicken is a great way to bring new flavors to your table without a lot of stress. It is fast, healthy, and smells like a dream. I hope you enjoy every bite of this juicy lemongrass chicken with your family and friends tonight!