Lemongrass Chicken
A fragrant Vietnamese-style caramelized chicken dish where thighs are marinated in a bright lemongrass, garlic, and fish sauce mixture then pan-fried until golden and lacquered in a savory-sweet glaze.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 lemongrass stalks, minced (white part)
- 4 garlic cloves, minced
- 2 shallots, minced
- 2 tbsp fish sauce
- 2 tsp granulated sugar
- 1/2 tsp ground turmeric
- 1/2 tsp black pepper, freshly ground
- 2 Thai bird chili or serrano pepper, minced
- 2 tbsp neutral cooking oil
- 2 lime, cut into wedges
- 1/4 cup fresh cilantro, roughly chopped
Instructions
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1
In a bowl, combine 2 minced (white part) lemongrass stalks, 4 minced garlic cloves, 2 minced shallots, 2 tbsp fish sauce, 2 tsp granulated sugar, 1/2 tsp ground turmeric, 1/2 tsp freshly ground black pepper, and 2 minced Thai bird chili or serrano pepper. Mix well to form a marinade.
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2
Score the 2 lbs boneless, skinless chicken thighs lightly with a knife and toss in the marinade. Let marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator.
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3
Heat 2 tbsp neutral cooking oil in a large skillet over medium-high heat. Remove chicken from the marinade and add to the skillet in a single layer.
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4
Cook for 6-7 minutes without moving until golden and caramelized on the bottom. Flip and cook for another 5-6 minutes.
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5
Pour any remaining marinade into the pan and cook for 2 more minutes, turning the chicken to coat in the glaze.
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6
Check that chicken has reached an internal temperature of 165°F (74°C). Let rest for 3 minutes before slicing.
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7
Serve topped with 1/4 cup roughly chopped fresh cilantro and 2 cut into wedges lime on the side.