Vietnamese Lemongrass Chicken
This fragrant and flavourful Lemongrass Chicken is simple to make, highly versatile, and a crowd-pleaser with the whole family!
Ingredients
- 1 Kg Chicken thigh fillets Boneless or bone in with skin on
- 2 Stalks Lemongrass Alternatively, you can use frozen lemongrass (2 table spoons)
- 6 Cloves Garlic minced
- 3 Tbsp Fish sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp White or brown sugar
- 2 Tbsp Vegetable oil
- Pinch Chilli flakes (Optional)
Instructions
- Combine lemongrass, garlic, fish sauce, soy sauce and sugar. Taste and adjust as required!
- Add chicken fillets to the marinade and mix until all fillets are coated in the marinade. If possible marinate overnight and if that isn't possible leave it aside for 30 minutes.
- Heat pan on medium-high, add oil, and place chicken with skin down first and undisturbed for approx. 6-7 minutes or until skin is crispy golden brown, then flip. (See notes in the blog article for other cooking methods and instructions) OR set oven to 180 degrees celsius, skin down, bake for 10 minutes, flip over to skin and turn the grill on until crispy skin.
- Rest for about 5 minutes before slicing.
- Serve with spring onion oil, fish sauce dressing or enjoy as it is!