Vietnamese Lemongrass Chicken
This Vietnamese Lemongrass Chicken recipe is bright and aromatic, featuring juicy chicken marinated with fresh lemongrass, garlic, and fish sauce. The citrusy kick of lemongrass blends beautifully with savory flavors for a truly delicious dish.
Equipment
- Air Fryer
- Grill
- Large Skillet
- Oven
Ingredients
Ingredients
- 600 g Chicken thighs or breasts
- 2 Fresh lemongrass minced
- 4 cloves Garlic minced
- 2 tbsp Fish sauce for marinade
- 2 tbsp Soy sauce or coconut aminos for gluten-free
- 1 tbsp Sugar or honey
- 1 tbsp Lime juice freshly squeezed
- 1 tbsp Vegetable oil for cooking
- 1 tsp White pepper optional
- 1 tbsp Fresh herbs like cilantro or mint for garnish
Instructions
- Start by preheating your air fryer to 200°C. Coat the chicken in the marinade and arrange it in a single layer.
- Cook for about 12–15 minutes, flipping halfway through, until the internal temperature hits 74°C.
- For extra browning, give it a 2–3 minute boost at 204°C after cooking.
- Let the chicken rest for a couple of minutes before slicing.
Notes
Tip: Do not overcook the chicken to avoid dryness, and always pat it dry before cooking. Marinate for at least 30 minutes for the best flavor.